1/2 kg. Cassava
5 – 6 ripe Saba Banana, chopped
1/2 cup Brown Sugar
Oil for frying
Brown Sugar to sprinkle
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.