Minatamis na Saging with Kalamansi Zest


Minatamis na Saging with Kalamansi Zest


Minatamis na Saging with Kalamansi Zest. I wanted to add a little zest to the traditional Minatamis na Saging. Minatamis na saging is very easy to cook, and definitely simply delicious, I mean simple to cook. By tweaking the recipe, by adding a rind of a kalamansi make a lot of difference to the already yummy Pinoy merienda. The addition of zest to the Minatamis na Saging makes it refreshing.

Minatamis na Saging

In my opinion my, Minatamis na Saging with Kalamansi Zest is better serve warm, the sweetened bananas is serve with the zesty syrup. But I try to have it chilled and see the difference.

Minatamis na Saging with Kalamansi Zest - Recipe

As I have already mentioned making my Minatamis na Saging with Kalamansi Zest is dead easy, in fact there is no hard rule with the quantity of ingredients. The quantity of sugar actually defends on how much sweetness you want. For this recipe I use less sugar, I wanted to have the flavors of the bananas not being overpowered by the sugar. The bananas should not be overripe, it should be at a stage where the bananas are just starting to ripen and it should still be firm. For the kalamansi zest, all that is needed is just one rind of kalamansi juice lightly squeezed out and discarded, including the seeds. The indicated cooking time is also just a guide it is between 15 minutes to 30 minutes. I always thought the longer the bananas are cooked it makes the bananas firm and gelatinously chewy.

Here is the recipe of my Minatamis na Saging with Kalamansi Zest.

Ingredients:

16 semi ripe plantain banana, peeled trimmed
1 cups wash or brown sugar
1/2 tsp. vanilla essence
1 kalamansi rind, seed, juice squished and discarded

Cooking procedure:

Minatamis na Saging with Kalamansi Zest - Cooking Procedure

Arrange the peeled banana side by side in a sauce pan. Add in the sugar and fill with water till it fully covers the bananas. Add in the kalamansi rind. Bring to a boil and simmer for 25 to 30 minutes or until the bananas are cooked and the syrup is reduced to half. Add vanilla essence during the final 10 to 15 minutes of cooking. Let cool, serve warm or chilled.

See other Dessert Merienda recipes:

Sweet Macapuno, Minatamis na Macapuno
Minatamis na Saging with Sago
Ginataang Halo Halo, Special
Ginataang Halo-Halo
Kamias Jam, Ginger Lily Jam
Almond Jelly, Lychee and Pineapple Salad
Buko Almond Salad with Vanilla Ice Cream
Buko Pandan Salad with Pandan Ice Cream
Razon’s Halo Halo, Saba Macapuno Halo Halo
Buko Fruit Salad, Fresh Buko Version
Cheesy Buko Fruit Salad
Buko Melon Salad
Avocado at Condensada, Avocado with Condensed Milk
Buko Salad
Buko Fruit Salad
Buko Pandan Salad

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