1 cup banana, saba variety, mashed
2 eggs, beaten
1 cup saba, sliced thinly
1/2 cup sugar
1 cup sifted all-purpose flour
cooking oil for frying
1 tsp baking powder
salt to taste
For Rum Butter Sauce:
1/4 cup Anchor butter
1/2 cup brown sugar
1/2 cup all-purpose cream
2 tbsps rum
How to cook Maruyang Saging In Rum Butter Sauce
In a mixer, lightly beat eggs and sugar until thickened.
Sift together flour, baking powder and salt, and fold into egg and sugar mixture.
Follow with mashed and thinly sliced saba. Stir to turn mixture into a smooth batter.
Heat oil in skillet. Fry patties of maruya until golden brown and crisp.
Make sauce by melting butter in saucepan.
Combine cream and brown sugar and add into melted butter.
Stir until thick and smooth. Let cool and add rum.
Pour sauce over warm maruya and serve.