Turon Malagkit

Turon Malagkit is 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 a snack or dessert!

Turon is one of my favorite sweet treats. Although the classic version of saba bananas and jackfruit strips is delicious, I like to switch things up with banana with cream cheese spring rolls or mango cream cheese turon. 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 is perhaps 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, popular in Sultan Kudarat and Batangas provinces, uses glutinous rice and sweetened jackfruit.

Ingredient notes

• Glutinous rice- also called malagkit, sweet rice, or sticky rice.
• Coconut milk- provides a rich, creamy flavor
• Salt- balances the richness and sweetness
• Pandan leaf- also called screwpine. Adds a nutty aroma and flavor.
• Lumpia wrapper- use spring roll wrappers for the best results
• Sweetened jackfruit- use homemade or store-bought
• Sugar- for caramelized coating
• Oil- use oils with high smoke points and neutral taste, such as canola, vegetable, avocado, or safflower oil

 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 pre-soak the rice grains.

1. Rinse the glutinous rice under cold running water to remove excess starch. Drain well to remove excess liquid that may affect the texture. Combine rice and coconut milk in the rice cooker insert.
2. Add a knotted fresh pandan leaf for aroma and flavor.
3. Cover and press the COOK button. When cooked, allow the rice to stand for about 5 minutes before removing the lid.
4. With a fork, fluff the rice to separate grains. Allow to cool completely.

Turon malagkit steps

1. Place a sheet of wrapper on a flat working surface like a diamond. Spoon 2 tablespoons of cooked sticky rice in the middle of the wrapper and top with 2 to 3 jackfruit strips. Do not overfill the wrappers to keep them from bursting.
2. Fold the bottom pointed end of the wrapper over the filling. Fold the 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. Roll them nice and tight to keep the oil from seeping through during frying.
3. Repeat with the remaining rice mixture. Heat oil in a wide pan. 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.
4. Roll the turon in sugar to coat it fully to create that golden, caramelized layer, but you can drizzle them with coconut caramel sauce instead to make them extra special.
5. Add spring rolls seam side down in hot oil and fry until golden brown, crispy, and caramelized on all sides. Deep-fry in enough oil to cover the turon for the best texture.
6. Remove from the pan using tongs and drain on a wire rack set over a baking sheet to catch oil drips. Do not drain on paper towels, as they will stick to the caramelized sugar. Serve immediately.

Serving suggestions and storage instructions

I was initially skeptical 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 sago at gulaman samalamig!

If you're looking for more sweet rice recipes, try this delicious biko or this puto maya with mangoes. Enjoy!