Recipe #40: MINATAMIS NA SAGING (Kusilbang Saging)

 

On today’s recipe, we have Minatamis na Saging or Kusilbang Saging. If the word kusilba is alien to you, it’s the Tagalog word for preserves, as in fruit preserves, such as jams and marmalades.

Minatamis na Saging is mouth-watering and very easy to prepare. You will need this recipe to make Saging con Yelo. This is also one of the ingredients of our favorite Halo-halo. Personally, I like Minatamis na Saging served as it is.

Pro Tip: Make sure the saba bananas are super ripe, which means that most of the skin has already blackened. This is the best way to use saba bananas because they easily absorb the sweetness of sugar and the final product has a soft, yummy texture.

So, to make this sweet, simple, and short, check out the recipe below for Minatamis na Saging.

Minatamis na Saging / Kusilbang Saging


Minatamis na Saging (Kusilbang Saging)

You will need:

  • 10 pcs. very ripe saba bananas (plantain), peeled
  • 2 1/2 cups water
  • 1 cup brown sugar
  • 1/4 cup langka (ripe jackfruit), optional
  • a few drops of vanilla essence, optional

How to prepare:

  1. Place bananas into a pan with water, and bring to a boil. Cook bananas until they’re soft but firm.
  2. Add the rest of ingredients. Simmer for about 15 minutes or until the sugar has caramelized.
  3. Serve it plain, or top it with shaved ice and evaporated milk for a cool snack or dessert of Saging con Yelo.

Minatamis na Saging / Kusilbang Saging


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9 Comments

  1. My husband makes this with the ripe langka from our trees because they are gigantic and this is the best way to preserve this delicious fruit.

    Sometimes when the langka is smaller and unripe, we cook it as gulay (vegetable) with tinapa(smoked fish) and gata (coconut milk).

    Either way jackfruit (langka) is truely Filipino and can’t be beat!

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