PINASUGBO is undeniably one of the favorite local sweets in Iloilo. What makes this uniquely delicious is the syrup with sesame seeds glazed on crunchy thin banana slivers. Happy cooking!
Pinasugbo Recipe (Consilva)
5 raw bananas (Saba) peeled
Oil for deep frying
1 tablespoon Vanilla flavoring
1/2 cup Brown sugar (or 1 cup Mollases syrup/karo syrup/maple syrup)
1/2 cup Water
Toasted Sesame seeds
1. Slice the bananas thinly into slivers style, around half a millimetre to a millimetre per slice.
2. Heat oil over medium to high heat until very hot.
3. Deep fry the slices of bananas by small batches, until crispy. Add a few slices at a time. Adjust heat as needed from medium to low.
4. Prepare the coating: Make a paste texture of ½ cup water, ½ cup brown sugar and 1 tsp vanilla. If available, it’s better to use molasses syrup, or karo syrup, or maple syrup.
5. Once done frying crispy banana, soak it in sugar paste/karo syrup for about two to three Minutes. Drain well in your strainer.
6. Return in hot cooking oil and fry again until golden brown or when the bubbling ceases. Refry it by batch.
7. Do the same process until all bananas are refried.
8. Dip the slivers of bananas in a bowl of toasted sesame seeds while hot. Drain and let it cool in a tray separately. Then wrap in paper cones.
9. Serve and enjoy!
Cooking Tips: you may add butter to add flavor.