Filipino Merienda Delight

Ingredients

• 2 cups (470ml) glutinous rice flour 2 cups (470ml) glutinous rice flour
• 1 cup (235ml) water 1 cup (235ml) water
• 1/2 cup (100g) sugar 1/2 cup (100g) sugar
• 1/2 teaspoon vanilla extract 1/2 teaspoon vanilla extract
• 4 ripe bananas 4 ripe bananas
• Vegetable oil, for frying Vegetable oil, for frying
• 10 spring roll wrappers 10 spring roll wrappers
• 1 cup (150g) ground pork 1 cup (150g) ground pork
• 1 cup (150g) shrimp, peeled and deveined 1 cup (150g) shrimp, peeled and deveined
• 1 cup (150g) julienned carrots 1 cup (150g) julienned carrots
• 1 cup (150g) julienned cabbage 1 cup (150g) julienned cabbage
• 1/2 cup (75g) julienned bell peppers 1/2 cup (75g) julienned bell peppers
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 75g, 25g
• Protein: 15g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   In a mixing bowl, combine the glutinous rice flour, water, sugar, and vanilla extract. Mix until a smooth batter is formed.
2. 2.
   Heat vegetable oil in a deep pan or pot for frying.
3. 3.
   Peel the bananas and cut them into halves lengthwise.
4. 4.
   Dip each banana piece into the rice flour batter, making sure it is fully coated.
5. 5.
   Carefully place the coated bananas into the hot oil and fry until golden brown. Remove from the oil and set aside on a paper towel-lined plate to drain excess oil.
6. 6.
   In a separate pan, heat a tablespoon of vegetable oil and sauté the minced garlic until fragrant.
7. 7.
   Add the ground pork and shrimp to the pan and cook until browned.
8. 8.
   Add the julienned carrots, cabbage, bell peppers, soy sauce, oyster sauce, salt, and pepper. Stir-fry until the vegetables are tender.
9. 9.
   Remove the spring roll wrappers from the packaging and place a spoonful of the cooked filling onto each wrapper. Roll tightly, sealing the edges with water.
10. 10.
    Heat vegetable oil in a pan for frying the spring rolls.
11. 11.
    Fry the spring rolls until golden brown and crispy. Remove from the oil and set aside on a paper towel-lined plate to drain excess oil.
12. 12.
    Serve the fried bananas, rice cakes, and spring rolls together as a delicious Merienda.

Treat your ingredients with care...

• Glutinous rice flour — Make sure to use glutinous rice flour specifically, as it gives the rice cakes their characteristic chewy texture.
• Spring roll wrappers — Keep the wrappers covered with a damp cloth to prevent them from drying out while assembling the spring rolls.
• Shrimp — Ensure that the shrimp is peeled and deveined before using in the recipe.

Tips & Tricks

• To make the rice cakes more flavorful, you can add pandan extract or coconut milk to the batter.
• Serve the Merienda with a side of sweet chili sauce or vinegar for dipping.
• If you prefer a vegetarian version, you can substitute the ground pork and shrimp with tofu or additional vegetables.
• Experiment with different fillings for the spring rolls, such as chicken, beef, or a combination of vegetables.

Serving advice

Serve the Filipino Merienda on a platter, allowing guests to help themselves to the different components. Garnish with fresh herbs, such as cilantro or parsley, for added freshness and color.

Presentation advice

Arrange the fried bananas, rice cakes, and spring rolls in an appealing and organized manner on the platter. Consider using banana leaves as a decorative base for an authentic touch.