1) Grate the cassava and squeeze the juice out of it. Set aside.

2) Chop the bananas and add grated cassava and brown sugar. Mix it well.To wrap:

3) place the lumpia wrapper on a plate and scoop about 2-3 tbsp. cassava mixture. Place 1-2 langka strips on top. Roll it and tuck-in the sides and seal the end with water or beaten eggs. Set aside.

4) Pre-heat oil in a pan for deep frying. Fry the Balinghoy on medium low heat. Sprinkle a little bit of brown sugar while frying till golden brown. Transfer in a strainer to drain excess oil. Ready to serve while hot.