Sinapot is a variation of the Tagalog snack, Maruya, which consists of sliced bananas coated in all-purpose flour, milk, and eggs. In Bicol, however, Sinapot is made with sliced Saba bananas, which are coated in a mixture of moistened glutinous rice flour, sugar, and a pinch of salt. The glutinous rice flour makes the banana pieces stick together, forming the Sinapot. To serve as a mold and add a unique flavor to the recipe, the coated banana slices are organized side-by-side on top of a banana leaf before they are deep-fried into coconut oil until golden brown.
In Bicol, Sinapot is commonly enjoyed as a snack and is often paired with Coca-Cola and Pansit-Bato with Rinuguan (blood soup) for a satisfying meal. Maruya, also known as banana fritters, is a popular snack or dessert in the Philippines, and Sinapot is a cherished regional variation from the Bicol region. Traditionally, ripe bananas are sliced lengthwise, coated in a batter of flour, sugar, and eggs, and then fried until golden and crispy. Maruya is typically served sprinkled with sugar, providing a delightful contrast between the sweet, ripe banana and the crunchy batter.
On the other hand, Sinapot, a term which loosely translates to “put on a skewer,” offers an alternative preparation of this beloved treat. The bananas, still on the skewer, are dipped in a batter made from glutinous rice flour, lending a distinctive, chewy texture. They are then fried until golden brown, resulting in a crispy exterior that encases a soft, sweet interior. Whether you’re indulging in a mid-afternoon snack or serving a dessert at a gathering, both Maruya and Sinapot offer a deliciously sweet treat that captures the essence of Filipino cuisine. These banana delights, with their subtle differences, encapsulate the rich diversity of regional culinary traditions within the Philippines.
