This Maruya (Banana Fritter) recipe is baked instead of fried. The batter is super light and buttery and filed with cubes of Saba. We also make a light crispy crust using the broiler.
Maruya is a street food you can find all over the Philippines. Traditionally it is Saba covered in a light batter and deep fried. It's then rolled in sugar while warm.
Depending on the region and the vendor the Saba can be mashed, cut into cubes or even sliced. There is a fancy version called Pinaypay. The Saba is sliced, but leaving the ends intact so that you can fan out the Saba sliced. Pinaypay's translation to English is to make into a fan.
In this version of Maruya, we will make a light batter and fold through slices of ripe Saba. The batter is then baked in a muffin tin. At the end of baking the broiler is turned on while the Maruya is soaked in butter and sprinkled with sugar.
Finally it's cooked under the broiler for 2 minutes to brown the tops and to create a crispy crust.
Ingredients You Will Need
Ripe Saba - Make sure you use very ripe Saba. You can get these at your local Filipino Grocery Store. Please buy 4 and cut them into small cubes.
All Purpose Flour - Use regular flour with no rising agents included. You will need 1 cup.
Cornstarch - This gives a nice lightness to the batter. You will need ¼ cup.
Sugar - Use ¼ cup of super fine sugar, just for some slight sweetness.
Baking Powder - Our key rising agent! You will need 1 teaspoon.
Milk - Any milk will do. I used coconut milk. You will need ½ cup of milk. Make sure it is at room temperature.
Egg - If you keep yours in the fridge take it out and get it to room temperature. If you mix a super cold egg into your batter it will curdle everything.
Melted Butter - You will need ¼ cup of melted butter that has been cooled down.
How To Make Maruya Batter
Combine 1 cup of flour, ½ cup cornstarch, ¼ cup sugar and 1 teaspoon of baking powder in a large bowl. Whisk to break any lumps and mix well.
In a separate smaller bowl whisk together the egg, ½ cup of milk and ¼ cup of butter. Making sure all 3 ingredients are at room temperature. Mix well.
Add the wet ingredients to the dry.
Mix lightly to make a dough. Don't over mix so that your dough stays nice and light.
Add the cubed Saba into the dough and mix it in lightly.
Spray a 12 cup muffin tin with baking spray. I used a square one, but you can just use a normal round one.
Divide the Maruya dough equally into each cup. Bake in the oven for 17 minutes at 375F.
Getting Ready to Broil
This step is very important and should not be skipped. It gives the Maruya a golden color and a nice crispy crust and when it becomes a faux fritter.
Once the Maruya is baked take it out of the oven and turn the broiler on to 500F.
While it is heating up, brush the fritters with butter.
Then top with sugar.
Place the Maruya under the broiler for 1-2 minutes until the tops are golden brown.
Turn off the broiler and take the fritters out of the oven. Leave to rest in the pan for 5 minutes.
Then transfer to a wire rack to cool down slightly.
How to Serve the Baked Maruya
It's best to serve it right away while it is still warm.
A little drizzle of coco jam also goes well.
For merienda I would pair it with a cup of salabat or Tsokolate .
If you have any leftover store in an airtight container on your counter top. To re-heat bake at 350F for 5 minutes to get crispy again.
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Equipment
Ingredients
Maruya Batter
- 4 Ripe Saba Cut into small cubes
- 1 Cup All Purpose Flour
- ¼ Cup Cornstarch
- ¼ Cup Super Fine Sugar
- 1 Teaspoon Baking Powder
- 1 Egg At room temperature
- ½ Cup Milk At room temperature
- ¼ Cup Melted Butter At room temperature
Sugar Crust
- ¼ Cup Melted Butter
- ¼ Cup Sugar
Instructions
- Spray 12 cup muffin tin with baking spray and Pre-Heat oven to 375F.
- Combine 1 cup of flour, ½ cup cornstarch, ¼ cup sugar and 1 teaspoon of baking powder in a large bowl. Whisk to break any lumps and mix well.
- In a separate smaller bowl whisk together the egg, ½ cup of milk and ¼ cup of butter. Making sure all 3 ingredients are at room temperature. Mix well.
- Add the wet ingredients to the dry. Mix lightly to make a dough. Don't over mix so that your dough stays nice and light.
- Add the cubed Saba into the dough and mix it in lightly. Divide the Maruya dough equally into each cup. Bake in the oven for 17 minutes at 375F.
- Once the Maruya is baked take it out of the oven and turn the broiler on to 500F.
- While it is heating up, brush the fritters with butter. Use up all the butter soaking up the Maruya. Then top with sugar.
- Place the Maruya under the broiler for 1-2 minutes until the tops are golden brown. Don't walk away here and keep a close eye on it, so that it doesn't burn.
- Turn off the broiler and take the fritters out of the oven. Leave to rest in the pan for 5 minutes.
- Then transfer to a wire rack to cool down slightly for another 5 minutes.
- Place on a serving platter and serve right away.
Notes
- Do not over mix the dough. Use a very light hand. It's okay if there are some bits of flour still peaking through.
- Use a 12 cup muffin tin.
- Don't walk away when using the broiler. Keep an eye on it while it's on so that it doesn't burn. Some broilers work quickly and you probably don't need the whole 2 minutes to brown the tops.
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