Kamoteng Kahoy na Turon Recipe is a dessert that is an all-time Filipino favorite. Its ingredients can be bought at any wet markets or groceries, and the recipe is easy to make, which is why it is commonly sold in the streets of the Philippines.
How Kamoteng Kahoy na Turon, or turon in general, came to be is not exactly clear. The wrapping style has obviously been influenced by the Chinese, but its name clearly sounds like Spanish.
Although it sounds the same, the Filipino turon is different from the Spanish Turrón, which is a nougat-like candy.
This Filipino dessert is made from thinly sliced cassava strips that are wrapped inside a lumpia (spring roll) wrapper. It is dusted with brown sugar, deep-fried, and then served.
Some people add a slice of jackfruit inside the wrapper to make the filling sweeter and the turon more fragrant, while others add cinnamon, mung bean paste, cheese or coconut for added textures and flavors.
Saging na saba (Cardaba bananas) and sweet potatoes are more commonly used as turon fillings, but kamoteng kahoy, even mangos, recently became popular options, as well.
Filipinos love having Kamoteng Kahoy na Turon for their “merienda,” or mid-afternoon snack, since it is crunchy and sweet. Some people love to eat it together with a “palamig,” which is a Filipino cold drink commonly sold by street vendors.
There are also others who like to pair their turon with vanilla ice cream. Kamoteng Kahoy na Turon is definitely a treat that satisfies the Filipino sweet tooth.
Kamoteng Kahoy na Turon Recipe
- 1 cup condense milk
- ½ kg cassava
- lumpia wrapper
- Boil the cassava until it is soft enough 30-40 minutes
- Mash the cassava
- Add the condensed milk and mix thoroughly
- Wrap the mixture
- Fry and serve