Turon Malagkit filled with sticky rice and jackfruit, coated with sugar, and fried until golden and caramelized. These Filipino-style spring rolls are filling, delicious, and perfect as snack or dessert!
Turon is one of my favorite sweet treats, but although the classic version of saba bananas and jackfruit strips is delicious as is, I like to switch things up by substituting cream cheese for the langka or juicy mangoes for the saba. These simple swaps in ingredients are a great way to add variety and take this Filipino street food to a new level of yum!
While lumpiang saging maybe the most known type of turon, there are different regional variations with various fillings such as kamote, sweetened munggo beans, cheese, and coconut. This turon malagkit or turon biko, which is popular in Sultan Kudarat and Batangas provinces, uses glutinous rice and sweetened jackfruit.
How to Cook Sticky Rice in the Rice Cooker
While you can cook the glutinous rice on the stovetop or in the microwave, the simplest method is in the rice cooker as there’s no need to presoak the rice grains.
- Rinse the glutinous rice under cold running water 2 or 3 times or until water runs almost clear to remove excess starch.
- Make sure to drain the rice well to rid of excess liquid that may affect the texture of the rice.
- In the rice cooker insert, combine 2 1/2 cups of water or coconut milk for every 2 cups of rice.
- Add a knotted fresh pandan leaf to add aroma and flavor.
- Press the COOK button. When cooked, allow the rice to stand for about 5 minutes before removing the lid.
- With a fork, fluff the rice to separate grains and allow to cool completely. Use in the recipe as directed.
Tips on How to Make Turon Malagkit
- Allow the cooked malagkit to cool completely and drain the jackfruit well as the escaping steam and excess liquid might tear the wrappers.
- Do not overfill the wrappers and roll them nice and tight to keep the oil from seeping through during frying.
- While wrapping, cover the lumpia wrappers with a damp cloth to prevent from drying out.
- I rolled the lumpia in sugar prior to cooking to create that golden caramelized layer but feel free to drizzle them with coconut caramel sauce instead to make them extra special.
- For best texture, deep-fry in enough oil to cover the turon fully. Use the right kind of oil such as peanut, canola or safflower which have high smoke points.
- Maintain an optimal temperature of 350 F to 375 F. Too hot and the sugar coating will burn and turn bitter; too low and the turon will absorb more grease.
- Drain on a wire rack set over a baking sheet to catch oil drips. Do not drain on paper towels as they will stick on the caramelized sugar.
I have to admit, I was a little skeptical at first about this recipe, but it turned out better than I expected! The fluffy malagkit with rich coconut flavor and pandan aroma goes well with the crispy lumpia wrappers and caramelized sugar coating. You’ll love this unique combination as a snack or dessert with coffee or samalamig!
- 2 cups glutinous rice
- 2 1/2 cups coconut milk
- 1/2 teaspoon salt
- 1 pandan leaf, knotted (optional)
- 24 spring roll wrappers
- 1 cup sweetened jackfruit strips
- 1 cup sugar
- canola oil
- In a bowl, rinse glutinous rice 2 to 3 times or until water runs clear. Drain well using a fine-mesh sieve.
- In the rice cooker insert, combine rice, coconut milk, and salt. Stir to distribute. Place pandan leaf in the rice, if using.
- Cook in the rice cooker. When the rice cooker beeps, allow to stand, covered, for about 5 minutes.
- Remove pandan leaf from the cooked rice and discard.
- With a fork, gently fluff rice to separate grains and allow to cool completely.
- Separate wrappers into individual sheets. On a flat working surface, lay the wrapper like a diamond.
- Spoon about 2 tablespoons of cooked sticky rice on the middle of the wrapper and top with 2 to 3 jackfruit strips.
- Fold the bottom pointed end of wrapper over filling. Fold side ends of the sheet inward and roll tightly into a log. Wet the pointed edge of the wrapper with a dab of water to completely seal. Repeat with the remaining vegetable mixture.
- In a shallow plate, roll turon in sugar to fully coat.
- In a skillet over medium heat, heat about 2 inches deep of oil. Add spring rolls seam side down and fry, turning once or twice, for about 2 to 3 minutes on each side or until golden brown and sugar is caramelized.
- Using tongs, remove turon from the pan and drain on a wire rack set over a baking sheet. Serve immediately.