Maruya in Tagalog, or Sinapot in Bicol, has an identical cooking preparation with Kalingking. The only difference is obviously its main ingredient, which in this case, happens to be Saba bananas. Again, like the Kalingking, we’re coating sliced Saba bananas in a moistened, sweetened glutinous rice flour mix, then frying them in a heated coconut oil(also in batches, but not necessarily layered), until crispy on the edges and entirely golden brown.
Both so good, but for me, Maruya or Sinapot is my winner. Sinapot happens to be one of my favorite snacks growing up. It’s normally a snack, but also great for breakfast. Here’s Mark’s sweet Maruya recipe for you.
Ingredients: 3-4 servings
6-12 pieces of Saba bananas, cut in halves
2 1/2 cups of glutinous rice flour
1/2 cup of brown sugar
2 cups of coconut oil for deep frying
1 1/2 cups water
- Skin off ripe Saba bananas, slice them in half, and set aside. On a wide bowl, pour 2 cups of the glutinous, apply water, followed by the sugar. Thoroughly combine mixture.
- Heat up 2 cups of coconut oil or more, over heated frying pan. Place 2-3 pieces of sliced bananas on the glutinous rice flour mix, soak each piece well.
- Individually coat each piece of Saba bananas into the sweet flour mixture.
- Place up to 3 pieces, side by side on top of the square banana leaf, let them stick together side-by-side, the carefully immerge Maruya into the heated oil..
- Apply hot oil on the top of Maruya as it fries the bottom part. When bottom turns brown or cooked, flip the frying Maruya and remove the banana leaf.
- Fry each batch of Maruya until golden brown. Follow the same procedure for the next batch to the last.
- Remove excess oil by placing fried Sinapot on a paper towel-covered strainer. Serve sweet and tasty Fries Sinapot with a drink of coca cola.
Tip: Like the Kalingking, you can pair fried Maruya with Pansit Bato, and a cold drink of soda. Even better!