Maruya

Maruya Recipe from the Philippines with Bananas and Brown Sugar

Region / culture: Philippines | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Maruya is a popular Filipino snack made with ripe saba bananas coated in a sweet batter and deep-fried until golden brown. This delicious treat is perfect for satisfying your sweet cravings and is often enjoyed as a midday snack or dessert.

History

Maruya has been a beloved Filipino snack for generations, with its origins dating back to Spanish colonial times. The name "maruya" is derived from the Spanish word "maruyar," which means to batter and fry. Over the years, the recipe has evolved to include different variations, but the basic concept of frying bananas in batter remains the same.

Ingredients

1.5 cups of sifted flour
1 tsp of baking powder
0.5 tsp of salt
2 tbsp of sugar
0.75 cups of evaporated milk
0.25 cups of water
2 beaten eggs
6 ripe saba bananas, cut into half
1 cup of cooking oil
brown sugar (for sprinkling)
1.5 tsp of vanilla

How to prepare

Sift the flour, baking powder, salt, and sugar.
Add the milk, water, and egg to the dry ingredients and mix until the batter is smooth.
Peel the bananas and slice them lengthwise.
Dip the bananas in the batter.
Deep fry them in cooking oil, browning them evenly.
Drain and serve them with brown sugar.

Variations

Add a sprinkle of cinnamon or nutmeg to the batter for a warm and spicy flavor.
Drizzle honey or chocolate sauce over the fried bananas for a decadent twist.
Use different types of bananas or fruits like apples or pineapples for a unique variation.

Cooking Tips & Tricks

Make sure to use ripe saba bananas for the best flavor and texture.

- Be careful not to overmix the batter, as this can result in a tough and dense final product.

- Fry the bananas in batches to ensure even cooking and prevent overcrowding in the pan.

- Serve the maruya immediately after frying for the best taste and texture.

Serving Suggestions

Serve maruya hot with a sprinkle of brown sugar on top for an extra touch of sweetness. Pair it with a cup of hot coffee or tea for a delightful snack.

Cooking Techniques

Make sure the oil is hot enough before frying the bananas to ensure a crispy exterior.

- Use a slotted spoon to carefully turn the bananas in the oil to prevent splattering.

- Drain the fried bananas on a paper towel-lined plate to remove excess oil.

Ingredient Substitutions

You can use regular all-purpose flour instead of sifted flour.

- Substitute regular milk for evaporated milk if needed.

- Use any type of ripe bananas if saba bananas are not available.

Make Ahead Tips

You can prepare the batter and slice the bananas ahead of time, but it is best to fry the maruya just before serving to ensure a crispy texture.

Presentation Ideas

Arrange the fried bananas on a platter and sprinkle with powdered sugar for a beautiful presentation. Serve with a dollop of whipped cream or a scoop of ice cream for an extra special treat.

Pairing Recommendations

Maruya pairs well with a hot cup of coffee or tea, as the warm and sweet flavors complement each other perfectly. You can also serve it with a side of vanilla ice cream for a delicious dessert.

Storage and Reheating Instructions

Store any leftover maruya in an airtight container in the refrigerator for up to 2 days. To reheat, place the maruya in a preheated oven at 350°F for 5-10 minutes or until heated through.

Nutrition Information

Calories per serving

A serving of maruya typically contains around 250 calories, making it a relatively indulgent treat.

Carbohydrates

Each serving of maruya contains approximately 30 grams of carbohydrates, making it a satisfying and energy-boosting snack.

Fats

Maruya is a fried dish, so it contains a moderate amount of fats. Each serving typically has around 10 grams of fat.

Proteins

While maruya is not a significant source of protein, each serving contains about 3 grams of this essential nutrient.

Vitamins and minerals

Saba bananas are rich in potassium, vitamin C, and vitamin B6, providing important nutrients to support overall health.

Alergens

Maruya contains gluten from the flour and eggs, making it unsuitable for those with gluten or egg allergies.

Summary

Maruya is a delicious and indulgent snack that provides a good source of carbohydrates and essential nutrients like potassium and vitamin C. However, it is high in calories and fats, so it should be enjoyed in moderation as part of a balanced diet.

Summary

Maruya is a delightful Filipino snack made with ripe bananas coated in a sweet batter and fried to perfection. With its crispy exterior and soft, sweet interior, this treat is sure to satisfy your cravings for something indulgent and delicious. Enjoy it as a midday snack or dessert, and savor the flavors of this classic Filipino dish.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. It was a warm summer day, and I had been invited to a neighbor's house for a small gathering. As we chatted and laughed, the delicious aroma of something sweet and fried wafted through the air.

Curious, I made my way to the kitchen, where I found my neighbor, Mrs. Rodriguez, standing over a hot frying pan. She was carefully dipping slices of ripe bananas into a batter, before gently placing them into the sizzling oil.

"What are you making, Mrs. Rodriguez?" I asked, my mouth watering at the sight of the golden brown fritters taking shape before my eyes.

"These are maruya, a Filipino delicacy," she replied with a smile. "Would you like to learn how to make them?"

I eagerly nodded, and Mrs. Rodriguez graciously showed me the steps to making the perfect maruya. From the ripe bananas to the sweet batter to the hot oil, every element came together to create a deliciously crispy and tender treat.

As I savored my first bite of the warm maruya, I knew that this recipe would become a special part of my culinary repertoire. Over the years, I have refined and perfected my own version of maruya, combining the traditional flavors with my own unique twist.

One of the key ingredients in maruya is the ripe bananas. I always make sure to use the sweetest and ripest bananas I can find, as they add a natural sweetness and depth of flavor to the fritters. The bananas are mashed into a smooth puree, which gives the maruya its soft and creamy texture.

Next comes the batter, a simple mixture of flour, sugar, and water. I like to add a pinch of salt and a splash of vanilla extract to enhance the flavors. The batter should be thick enough to coat the bananas evenly, but not too thick that it overwhelms the delicate fruit.

Once the bananas are coated in the batter, they are carefully dropped into hot oil and fried until golden brown and crispy. The sizzling sound of the frying bananas is music to my ears, and I always make sure to fry them in small batches to ensure they cook evenly.

As the maruya cook, the sweet aroma fills my kitchen, reminding me of that first day I learned the recipe from Mrs. Rodriguez. I can almost hear her laughter and feel her warm presence as I continue to make these delicious fritters for my own family and friends.

When the maruya are done frying, I sprinkle them with a dusting of powdered sugar and serve them warm with a dollop of whipped cream or a scoop of vanilla ice cream. The combination of the hot, crispy fritters and the cold, creamy topping is pure perfection.

Each bite of maruya brings back memories of that summer day in Mrs. Rodriguez's kitchen, and I am grateful for the opportunity to learn this recipe from her. It is a reminder of the power of food to bring people together, to create memories, and to nourish both body and soul.

As I continue to cook and bake for my loved ones, I know that the recipe for maruya will always hold a special place in my heart. It is a symbol of tradition, of community, and of the joy that comes from sharing good food with good company.

And so, I will always cherish the memory of that first time I saw the recipe for maruya, and the journey it has taken me on ever since. The sweet, crispy fritters will forever be a part of my culinary legacy, passed down from Mrs. Rodriguez to me, and now to you. Enjoy!