From the recipe collection
Plantanillas
A rare Kapampangan confection of delicate egg-yolk sheets wrapped around latik or carabao-milk pastillas and folded like a small plantain.
- Prep time
- 35 min
- Cook time
- 30 min
- Yield
- Makes 14
- Audio recipe
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Ingredients
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Method
- Whisk yolks, flour, 2 tablespoons water, and salt until smooth, then strain to remove cords and lumps.
- Simmer sugar, water, and citrus zest in a wide shallow pan until clear and lightly syrupy.
- Grease the back of a small ladle or shallow metal saucer and spread on a very thin film of yolk batter.
- Dip the coated surface into the barely simmering syrup for 20–30 seconds, until the sheet sets but remains flexible.
- Lift the sheet with an oiled spatula and lay it smooth-side down on a greased tray.
- Place a narrow line of firm latik or pastillas filling across the centre.
- Fold the sides inward and roll into a slim parcel resembling a small banana.
- Cool in a single layer before placing in paper cups; chill if using a milk-based filling.
