Dumplings for Dessert

Last November 23, 2007, the Jesuits invited some college students from the Ateneo de Manila University and University of the Philippines for a two-hour tête-à-tête. Here, we talked about our passion and how it helped us, in one way or another, live our Jesuit life. Of course i had to talk about food. But i thought it is not good to talk about food and not having the participants experience it. For this event i thought of tweaking the Filipino Turon (deep fried banana rolled in rice paper)and presenting it as a dumpling. (I was inspired by Häagen-dazs' dimsum themed ice cream)

Banana-Nangka Dumpling with Coco-Caramel Pearl Sauce

10-12 pcs. banana saba variety (plantains)
100 gms nangka preserves
1 pack dumpling wrapper (approx. 25-30 pcs.)
200 mL coconut milk
2 cups muscovado (raw sugar)
1/2 cup precooked sago (pearl tapioca)
500 mL vegetable oil

1. Puree banana and nangka on a food processor.
2. Put a teaspoon of banana-nangka puree on a single dumpling wrapper (You may add a dash of brown sugar)then seal.
3. Deep fry banana-nagka dumpling until golden brown. Set aside.
4. Combine coconut milk, muscovado and sago in a sauce pan and simmer. Stir occasionally, until it gives you a thick consistency.
5. Serve the banana-nangka dumplings with the coco-caramel pearl sauce.