Minatamis na Saging
- 6 pieces plantain banana each cut into 3 parts diagonally
- 1 cup brown sugar
- 1 ½ cups water
- 1 teaspoon vanilla extract optional
- ¼ teaspoon salt optional
- 1 cup cooked tapioca pearls optional
- 1 can evaporated milk optional
- In a saucepan, bring water to a boil. Add sugar and salt, stirring continuously until completely dissolved.
- Add optional vanilla extract, bring to a boil, then reduce heat to medium. Let it simmer for a delightful 10 minutes.
- Introduce the plantain bananas, cover, and continue cooking for another 10 minutes until the bananas are tender, and the syrup has thickened.
- For an extra burst of texture, you can add cooked tapioca pearls before removing from heat. Let it cool down to room temperature or chill before serving.
- Optional: When serving, add ice cubes or crushed ice to each bowl and pour in some evaporated milk.
Details Behind My Minatamis na Saging Recipe
Minatamis na Saging Recipe – What exactly is minatamis na saging other than a snack featuring plantain? Minatamis na saging, or sweetened banana, is a delicious Filipino dessert made with chopped saba bananas in a sweet syrup called arnibal. The syrup is a mix of muscovado sugar and water, with a hint of salt and the option of pandan leaf or vanilla extract for added flavor.
This versatile treat can include ingredients like sweet potato, sago, or jackfruit. It can be enjoyed on its own or as part of other desserts, and when served over milk and shaved ice, it becomes saba con yelo, offering a refreshing dessert experience. Some people also make a variation called ginataang saba by cooking the dish with coconut milk.
If you are curious what sabo tastes like, it has a mild sweetness complemented by a subtle tartness. The intriguing aspect of Saba unfolds when it is cooked in syrup and subsequently cooled, revealing a surprisingly firm texture that may catch first-time Saba eaters off guard.
Other Options for My Minatamis na Saging Recipe
There are several things you can do with Minatamis na Saging. One simple option is adding milk and crushed ice to make Saba con Yelo. If you want a vegan alternative, you can use non-dairy milk like coconut milk. Minatamis na Saging is also great in Halo-Halo. For a yummy twist, you can use it in pies or make Turon by chopping it up—some like using raw saba for Turon. But you can also explore other variations for the dish such as ube turon.
Other Filipino Desserts with Banana
If you want to try another dessert that starts sabo and is simple to make, you should try nilupak na saging. Nilupak na Saging is a variation of the Filipino snack known as nilupak. In general, nilupak snacks are created by mashing or pounding starchy foods mixed with coconut milk and sugar, with alternatives like condensed milk and butter. There are various types of nilupak across different regions, usually served on banana leaves and topped with grated young coconut. The term nilupak specifically applies to versions made with mashed cassava or saba bananas.
Another option is maruya. Maruya is a Filipino snack made by dipping saba bananas in batter, frying them until golden, and coating them with sugar. Even though it may look indulgent, Maruya can actually be a surprisingly healthy treat. The size of the saba bananas affects the shape of the fritters, adding a bit of variety to this delightful Filipino snack.
Other Desserts with Fruit
Do you want to try other desserts featuring a type of fruit. One option to try is ginataang bilo bilo. Ginataang Bilo bilo is a sweet stew made with small glutinous balls in coconut milk and sugar. These balls are made from sticky rice flour mixed with water. The dish also includes jackfruit, saba bananas, various tubers, and tapioca pearls. It goes by the name bilo bilo in general. This dessert originated in Tuguegarao City, Cagayan, located on Luzon Island in the Philippines. Different regions have their own recipe variations; some include young coconut meat, and others add pandan leaves for flavor. Bilo-bilo is usually eaten hot but can also be enjoyed cold after refrigeration.
For something simpler, you can try Bukayo. Bukayo, a traditional Filipino sweet, is crafted from young coconut meat and sugar. The making of bukayo involves simmering coconut strings in a caramelized syrup, created from coconut water and ‘panutsa de bao’/’sinakob,’ a type of raw sugar. The resulting mixture is shaped into round patties or balls and left to dry, achieving a delightful chewiness in the process.
To conclude, there are several types of Filipino desserts featuring a variety of fruits. No matter the fruit, there is more than one way to enjoy it.