Marahuya (Maruya) na Saging is one of my favorite merienda ‘snacks’ during my childhood days in Batangas (Philippines). My Lola ‘grandmother’ used to cook this yummy merienda after our siesta. 😃 We have an abundance of bananas in my grandmother’s lot, so she always cooks something with bananas. 😄
Marahuya or Maruya are made of thinly sliced saba ‘plantain’ bananas dipped in batter and fried, then sprinkled with white sugar. But instead of using plain all-purpose flour, my Lola uses glutinous rice flour or malagkit na bigas and rice flour.
As for the banana, instead of dicing the bananas, we just cut them thinly then arrange them in the pan when frying the marahuya.
For today’s recipe, I will be sharing with you guys our Marahuyang Saging (Batangas Version). I hope you can try this recipe.
If you have tried this recipe or any other recipe on my blog, please don’t forget to rate the recipe and let me know how you got on in the comments below. I love hearing from you! 😊
You will need:
- 133 grams (1 cup + 2 tbsp) glutinous rice flour
- 133 grams (1 cup + 2 tbsp) rice flour
- 133 grams (2/3 cups) granulated white sugar
- 1/4 tsp salt
- 320 grams (1 1/4 cups) water
- 2 large saba bananas
- oil, for frying
- extra granulated white sugar, to serve
- First, combine all the dry ingredients. Sift flours into a bowl, then add sugar and salt. Mix well.
- Add water and mix well until smooth and no dry lumps of flour. Set aside.
- Peel the bananas and slice them thinly, making a total of 16 pieces. You can also dice the banana if you want. Then set aside.
- Heat oil in a frying pan over medium heat.
- The total amount of batter for each marahuya is around 3/4 cup or 130 ml. Working in batches, pour half of the batter, about 60 ml, into the hot pan, then add and arrange 4 thinly sliced bananas. Pour the remaining batter over the bananas to coat them—Fry for 4 to 5 minutes on each side.
- Sprinkle sugar before serving. Enjoy!