Saba con Yelo/ Sago Tropicale (Sweetened Plantain Bananas in Sago Pearls and Tropical Fruit Mix)

For a refreshing treat the favorite Philippine merienda (afternoon snack) Sweetened plantain bananas, requires simple ingredients and a very easy to follow procedure. It is composed of plantain bananas or most commonly known as saging na saba, sugar and evaporated milk. This variety of

banana is very common in Asian market. It is so much different from the regular sweet bananas because of its starchy quality and sweeter on the inside trait. Plantain bananas can be boiled, fried, baked or grilled. It can be served as part of a main or side dish, dessert and snack. With proper preparation and the right stage of ripeness it can be enjoyed in a great variety of dishes.

On my version of  Saba con Yelo or more locally known as minatamis na saging (on summer shaved ice is added to beat the heat) I added my own home cooked sago and a popular tropical fruit mix. One tip, use the ripe kind because the unripe ones take longer time to cook and a bit tough when eaten. I was supposed to use langka (jackfruit) but I can’t find any around here so I thought of reinventing the dish a bit by adding tropical fruits. Nevertheless, I still enjoyed my favorite afternoon merienda with crushed ice and evaporated milk. At day’s end, I was rewarded with a simple, filling and yummy treat. 

The procedure for my home cooked sago can be found here.

Ingredients:

10 pcs. Ripe Plantain/Saba Bananas cut vertically in half

¼ brown sugar

1 tsp. vanilla extract (optional)

4 cups water

2 cups cooked sago

1 pack Del Monte Tropical Fruit snack mix

1 small can evaporated milk

Crushed or shaved ice

Procedure:

Put plantain bananas, brown sugar and water in a pot. Stir well all together until sugar is dissolved and bring to a boil. Add vanilla extract.

Keep cooking on medium heat until the syrup achieves thickness, starts to caramelize on the side and the plantain bananas has fully absorbed the brown sugar.

Turn off the heat and allow the sweetened bananas to cool before serving.

Put 2 – 3 pieces in a bowl and the sauce, plus the tapioca, crushed ice, and the tropical fruit mix. Pour the desired amount of evaporated milk and serve.

It is good as it is with a generous amount of sago on top! Perfect merienda. - hir