Maruya Recipe has always been a staple of many Filipinos’ childhood. It is usually eaten as a meal during breakfast to be partnered by bitter coffee or as a midday or mid-afternoon snack. This can be made at home or it is usually sold in eateries, stalls or even from ambulant vendors doing their rounds in the afternoon.
The maruya recipe is not really complicated as you just need to remember Four main ingredients; the ripe Saging na Saba (cardaba bananas), flour, milk, and sugar. One should also make sure that the batter actually has the texture to cover the entire mashed saging na saba.
Maruya Recipe Preparation Tips
As for the banana, it can be mashed and covered with the flour batter or it can be prepared sliced (which is what Bicolanos would do). If you choose to slice the bananas though, arrange the sliced bananas together into a fan shape.
Some will say that it is easier to fry the maruya if the bananas are mashed. Still, whatever floats your boat and makes your stomach happy are the ones in charge here.
As for the ingredients, the flour, milk, and eggs are what makes the batter. The eggs serve as the “cement” that holds the entire thing together as one pours it into the mashed saging na saba.
The maruya recipe is not really complicated as you just need to remember Four main ingredients; the ripe Saging na Saba (cardaba bananas), flour, milk, and sugar.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 3
- Category: Snacks
- 6-7 pcs. saba, sliced or diced ( i used steamed saba)
- 1 cup all-purpose flour
- 1/2 cup white sugar
- pinch of salt
- 1 cup milk (i used fresh milk)
- 1 egg
- 1 tsp. vanilla
- oil for frying
- First combine dry ingredients flour, sugar, and salt.
- Add milk, vanilla, and egg.
- Mix well until smooth.
- Dip banana into the mixture or place the banana in a small plate and put some batter(check the pic) on it and pour in a heated pan with oil.
- Fry on each side on a medium heat until golden brown.
- Sprinkle sugar before serving.
In frying the Maruya, you can choose whether to deep-fry or shallow-fry it. Deep frying the maruya will make sure that the entire mixture is well-cooked but it will make the batter absorb the oil. Shallow frying the maruya will result in less oil going into the batter, but you will have to fry it on two sides; thus, there will be additional cooking time.
After frying it, you can now start dusting it with white or brown sugar. Serve on a plate and partner with coffee or with your favorite soft drinks.
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