Lebak is turon made of malagkit or glutinous rice. Good News…You can also use Tikoy or other fiilings! It is a native merienda delicacy in Sultan Kudarat. It’s a new twist of the traditional turon made of banana. You can also add langka, macapuno or ube for add on flavors. You must try it, ultimate turon ever!
So if you have left over biko, suman or tikoy, this is the best shortcut for this recipe. Just wrap it up with lumpia wrapper and let it cook like turon.
Turon Malagkit (Lebak)
- ½ kilo glutinous rice or malagkit
- 3 cups coconut milk (or 400ml coconut cream)
- Turon wrappers
- 1/2 kilo brown sugar
- Oil for frying
Note: If you have a ready made or left over biko, you can skip the first step of cooking malagkit.
- For the Filling: In a pot, cook the malagkit with the coconut milk. Stir it occasionally to prevent sticking at the bottom. Once cooked, transfer it in a bowl and let it cool.
- Scoop a spoonful of the cooked malagkit and dip/coat it in brown sugar.
- Then start shaping and wrapping it with the turon wrapper. If preferred, add ripe langka strips or ube for additional flavors or variety.
- Keep wrapping until all ingredients are used up.
- HOW TO COOK TURON:
- In a frying pan over low-medium heat, pour a cup of oil. Make sure that the oil is hot before putting 2-3 tablespoon of brown sugar (at a time).
- When the sugar starts to float, add the wrapped pieces and start frying stir to coat your lumpia with melted sugar caramel. But don’t overcook. Just add more sugar as you cook more turon.
- Finally, drain the turon to remove excess oil. Serve it hot or cold. Enjoy!!