For more banana treats, try this creamy banana mango smoothie or fruity papaya banana smoothie.

Why You’ll Love This Recipe

Banana cue is the perfect afternoon snack recipe for any season. It's sweet, warm, delicious, and satisfying. This easy snack recipe is naturally vegan and beginner-friendly. You just need four simple, affordable, and easy-to-find ingredients to make it.

It has saba bananas that contain fiber and potassium, which help support digestion and normal muscle function. Individual skewers hold at least a pair of them together. The caramelized sugar creates a slightly sweet and crisp coating around the banana, which makes a perfect treat for a sweet tooth!

The Story Behind Banana Cue

This Filipino street food is often sold near schools, markets, and busy neighborhoods. Vendors display the golden bananas. For Filipinos, it brings back memories of enjoying merienda after school or work.

Where Banana Cue Comes From

Banana cue comes from the Philippines. It's long been sold as an affordable street snack. Filipino vendors probably started making it using local saba, brown sugar, and simple frying methods.

When is this Dish Typically Enjoyed?

It's commonly served during merienda or snack time. It's enjoyed throughout the year because saba bananas are widely available in the Philippines. It's also sold at markets, school events, fiestas, and family gatherings.

Ingredients

Listed below are all the ingredients you will need:

• saba bananas
• brown sugar
• cooking oil
• bamboo skewers

See the recipe card for quantities.

I get my organic ingredients from Thrive Market. Take a peek using this link! They currently have a $60 gift plus $30 off their next two orders for new members.

Instructions

Fry the Bananas

1. Pour the cooking oil into a deep pan or wok.

2. Heat the oil over medium heat.

3. Carefully add the peeled saba bananas to the hot oil.

4. Fry for 2 to 3 minutes or until lightly golden.

Coat the Bananas

5. Sprinkle the brown sugar directly into the oil.

6. Allow the sugar to melt and begin caramelizing.

7. Gently turn the bananas in the melted sugar.

8. Continue turning until they are evenly coated.

9. Fry until the bananas are golden brown and glossy.

10. Carefully remove them from the oil.

Skewer and Serve

11. Place the cooked bananas on a lined plate or cooling rack.

12. Carefully insert one bamboo skewer into each banana.

13. Allow them to cool slightly before serving.

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Classic Banana Cue

This banana cue recipe features ripe saba bananas coated in caramelized brown sugar and fried until golden. It is a warm, sweet, and popular Filipino street snack that is perfect for merienda.

Course Dessert, Snack

Cuisine Filipino

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 1146kcal

Author Lainey

Ingredients

• 8 ripe saba bananas peeled
• 1 cup brown sugar
• 4 cups cooking oil for frying
• 8 bamboo skewers

Instructions

Fry the Bananas

• Pour the cooking oil into a deep pan or wok.
• Heat the oil over medium heat.
• Carefully add the peeled saba bananas to the hot oil.
• Fry for 2 to 3 minutes or until lightly golden.

Coat the Bananas

• Sprinkle the brown sugar directly into the oil.
• Allow the sugar to melt and begin caramelizing.
• Gently turn the bananas in the melted sugar.
• Continue turning until they are evenly coated.
• Fry until the bananas are golden brown and glossy.
• Carefully remove them from the oil.

Skewer and Serve

• Place the cooked bananas on a lined plate or cooling rack.
• Carefully insert one bamboo skewer into each banana.
• Allow them to cool slightly before serving.

Nutrition

Serving: 1g | Calories: 1146kcal | Carbohydrates: 78g | Protein: 2g | Fat: 93g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 66g | Sodium: 79mg | Potassium: 459mg | Fiber: 3g | Sugar: 41g | Vitamin A: 76IU | Vitamin C: 10mg | Calcium: 29mg | Iron: 1mg

You Might Also Like:

• Pineapple Banana Smoothie Bowl
• Vegan Chocolate Banana Pancakes
• Easy Banana Pudding Ice Cream Recipe

Recipes for Every Moment

Need a quick and easy snack recipe for Filipino merienda? Here's an easy banana cue recipe that only needs four ingredients and a bit of time!

The post Classic Banana Cue appeared first on Simply Bakings.

Love refreshing mango treats? Try my mango sago or mango lemonade recipes, too!

Why You’ll Love This Recipe

The dish is vegan and beginner-friendly. The beautiful layers make it feel like dessert.

It's good for a healthy breakfast, too. Chia seeds bring nutrients, fiber, protein, and omega-3s. Mango also has vitamin C and natural sweetness.

It's perfect for busy mornings and warm weather. You can prepare it the night before and enjoy later.

Ingredients

Listed below are all the ingredients you will need:

• mango
• maple syrup
• water
• coconut milk
• ground ginger
• salt
• chia seeds
• matcha powder
• shredded coconut
• granola
• fresh fruit
• coconut cream

See the recipe card for quantities.

Instructions

Make the Mango Puree

1. Place the cubed mango and 2 tablespoons of maple syrup in a blender.

2. Blend until smooth.

3. Add 1–2 tablespoons of water if the mixture is too thick.

4. Transfer the puree to a bowl and set aside.

Make the Mango Ginger Chia Layer

5. Return ½ cup of the mango puree to the blender.

6. Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt.

7. Blend until smooth.

8. Transfer the mixture to a bowl.

9. Stir in 3 tablespoons of chia seeds.

10. Let the mixture sit for 10 minutes to begin thickening.

Make the Matcha Chia Layer

11. Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.

12. Whisk until smooth and free of clumps.

13. Gradually whisk in 1 cup of coconut milk.

14. Stir in 3 tablespoons of chia seeds.

15. Let the mixture sit for 10 minutes.

16. Whisk again to distribute the chia seeds evenly.

Assemble the Pudding

17. Divide the mango ginger chia mixture between four glasses or jars.

18. Spoon the matcha-chia mixture over the mango-ginger layer.

19. Top each serving with the remaining mango puree.

Chill

20. Cover the glasses or jars.

21. Refrigerate for at least 4 hours or overnight.

22. Chill until the pudding is thick and fully set.

Serve

23. Serve chilled.

24. Top with fresh mango, shredded coconut, granola, fresh fruit, or coconut cream.

Substitutions & Variations

• Ingredient Swap
  Try oat milk instead of coconut milk. But the texture will be thinner.
  
• Variation
  For a more tropical flavor, add fresh lime zest to the mango layer.
  
• Mistake to Avoid
  Don't add matcha directly to all the coconut milk. Mix it with a small amount first so it stays smooth and free of clumps.
  
• Storage Tips
  • Store matcha chia pudding in airtight containers or jars in the refrigerator for up to 4 days.
  • Freeze the pudding for up to one month. But the mango may become watery, and the chia texture may soften after thawing.

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BEST Matcha Mango Chia Pudding

Matcha mango chia pudding is creamy, refreshing, and naturally sweet with layers of tropical mango, earthy matcha, and coconut chia pudding. It is an easy vegan make-ahead breakfast, snack, or dessert.

Course Breakfast, Dessert, Snack

Cuisine Fusion (Japanese-Filipino)

Prep Time 15 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 413kcal

Author Lainey

Ingredients

(Listed in order of use)

• 1 large mango about 300 grams, cubed
• 5 tablespoons maple syrup divided
• 1-2 tablespoons water if needed
• ⅔ cup coconut milk
• ½ teaspoon ground ginger
• pinch of salt
• 3 tablespoons chia seeds
• 2-3 teaspoons matcha powder
• 1-2 tablespoons coconut milk for mixing
• pinch of salt
• 2 tablespoons maple syrup
• 1 cup coconut milk
• 3 tablespoons chia seeds

Toppings

• fresh mango
• shredded coconut
• granola
• fresh fruit
• coconut cream

Instructions

Make the Mango Puree

• Place the cubed mango and 2 tablespoons of maple syrup in a blender. Then, blend until smooth.
• Add 1–2 tablespoons of water if the mixture is too thick.
• Transfer the puree to a bowl and set aside.

Make the Mango Ginger Chia Layer

• Return ½ cup of the mango puree to the blender.
• Add ⅔ cup coconut milk, 1 tablespoon maple syrup, ground ginger, and a pinch of salt. Blend until smooth.
• Transfer the mixture to a bowl and stir in 3 tablespoons of chia seeds until well combined.
• Let the mixture sit for 10 minutes to begin thickening.

Make the Matcha Chia Layer

• Add the matcha powder, 2 tablespoons maple syrup, a pinch of salt, and 1–2 tablespoons coconut milk to a bowl.
• Whisk until smooth and free of clumps. Mixing the matcha with a small amount of liquid first prevents clumping.
• Gradually whisk in 1 cup of coconut milk.
• Stir in 3 tablespoons of chia seeds and mix well.
• Let the mixture sit for 10 minutes. Then, whisk again to distribute the chia seeds evenly.

Assemble the Layers

• Divide the mango-ginger-chia mixture between four glasses or jars.
• Spoon the matcha chia mixture over the mango ginger chia layer.
• Top each serving with the remaining mango puree.

Chill

• Cover the glasses or jars and refrigerate for at least 4 hours or overnight.
• Chill until the pudding is thick and fully set.

Serve

• Top with fresh mango, shredded coconut, granola, fresh fruit, or a drizzle of coconut cream.
• Serve chilled.

Nutrition

Serving: 1g | Calories: 413kcal | Carbohydrates: 42g | Protein: 6g | Fat: 27g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 20mg | Potassium: 458mg | Fiber: 7g | Sugar: 28g | Vitamin A: 670IU | Vitamin C: 20mg | Calcium: 175mg | Iron: 5mg

You Might Also Like:

• Strawberry Chia Seed Popsicles
• Vegan Dalgona Matcha
• Green Mango Shake

Recipes for Every Moment

No time to cook? With a short time, make this matcha mango chia pudding. Have a creamy, refreshing breakfast straight from the fridge!

The post BEST Matcha Mango Chia Pudding appeared first on Simply Bakings.

Try this Filipino mango salad or Asian cucumber salad for another crisp and refreshing recipe!

Why You’ll Love This Recipe

You’ll love this Filipino radish salad because it's quick, light, and beginner-friendly. No cooking is needed. It's perfect for busy days. Home cooks who like the ensaladang labanos recipe can pair it with rice and grilled dishes.

This recipe is vegan, vegetarian, and dairy-free. It uses a tangy calamansi dressing for a fresh Filipino flavor.

Radish is crisp and refreshing. It also has fiber and vitamin C, which makes this salad a nice, healthy side dish.

The Story Behind Filipino Radish Salad

Filipino radish salad is often known as a simple home-style side dish. In many Filipino meals, fresh salads like this help balance salty, savory, or fried dishes. The calamansi, onion, tomato, pepper, and ginger make it bright, sharp, and very refreshing.

Where Filipino Radish Salad Comes From

Filipino Radish Salad comes from Filipino home cooking. Families may have created it to enjoy fresh radish with local flavors. No one person is known to have created it.

When is this Dish Typically Enjoyed?

It's usually enjoyed as a side dish for lunch or dinner. It is great with rice and savory Filipino meals. It's also perfect for warm weather because it's fresh and light. Many families serve it with grilled, fried, or saucy dishes to balance the meal.

Ingredients

Listed below are all the ingredients you will need:

• radishes
• calamansi juice
• salt
• sugar
• tomatoes
• onion
• ginger
• green onions

See the recipe card for quantities.

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Instructions

Prepare the Radish

1. Peel and thinly slice the radishes.

2. In a bowl, add water with a pinch of salt.

3. Soak the sliced radish for 1–2 minutes.

Drain the Radish

4. Drain the radish well.

5. Gently squeeze to remove excess water.

6. Transfer the radish to a clean bowl.

Mix the Salad

7. Add tomatoes, onion, and ginger.

8. Drizzle with calamansi juice.

9. Add sugar and salt.

Serve

10. Taste and adjust calamansi, sugar, or salt as needed.

11. Mix everything until well combined.

12. Top with chopped green onions.

Substitutions & Variations

• Ingredient Swap
  Swap calamansi with lemon or lime juice.
  
• Variation
  Use red onion for a slightly sweeter flavor.
  
• Mistake to Avoid
  Don't oversalt the radish, and make sure to soak it well.
  

Storage Tip

This salad is best eaten fresh. But you can store it in the fridge for 2–3 days. Store the sliced radish, tomato, onion, ginger, and green onions separately from the calamansi dressing. Then mix when ready to serve. This salad does not freeze well because the vegetables can turn watery and soft.

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No-Fail Filipino Radish Salad

This salad is fresh, tangy, and crunchy with thinly sliced radish, tomatoes, onion, ginger, and calamansi juice. It’s a quick no-cook Filipino side dish that pairs perfectly with rice and savory meals.

Course Salad, Side Dish

Cuisine Filipino

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 3 -4 servings

Calories 38kcal

Author Lainey

Ingredients

• 3 small radishes peeled and thinly sliced
• 1–2 tablespoons calamansi juice
• 1 teaspoon salt plus extra for soaking
• 1 teaspoon sugar
• 2 small tomatoes sliced or diced
• 1 small onion sliced
• 1 small piece ginger minced
• green onions chopped
• water for soaking

Instructions

Prepare the Radish

• Peel and thinly slice the radishes.
• In a bowl, add water with a pinch of salt.
• Soak the sliced radish for 1–2 minutes.

Drain the Radish

• Drain the radish well.
• Gently squeeze to remove excess water.
• Transfer the radish to a clean bowl.

Mix the Salad

• Add tomatoes, onion, and ginger.
• Drizzle with calamansi juice.
• Add sugar and salt.

Serve

• Mix everything together until well combined.
• Top with chopped green onions.
• Taste and adjust calamansi, sugar, or salt as needed.

Video

Notes

• Soaking the radish helps reduce sharpness.
• Adjust calamansi and sugar based on your taste

Nutrition

Serving: 1g | Calories: 38kcal | Carbohydrates: 9g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 783mg | Potassium: 269mg | Fiber: 2g | Sugar: 5g | Vitamin A: 685IU | Vitamin C: 15mg | Calcium: 19mg | Iron: 0.3mg

You Might Also Like:

• Talbos ng Kamote Salad
• Savory Mango Salad
• Ensaladang Talong

Recipes for Every Moment

Need a quick side dish that makes a simple meal feel brighter? This Filipino radish salad adds crunch, tangy flavor, and color in just 10 minutes.

The post No-Fail Filipino Radish Salad appeared first on Simply Bakings.

For a satisfying plant-based meal, pair this recipe with chili-oil-fried rice or serve it alongside ginisang togue.

Why You’ll Love This Recipe

This vegan siomai, also known as siu mai or shumai, is a savory, healthy, and satisfying dish. It's simple to prepare and ready in less than an hour. You only need to blend, mix, wrap, and steam, so it's beginner-friendly.

The ingredients are easy to find. Others add extras to give it more flavor, like cabbage and pepper. For equipment, no need for a bamboo steamer. Just a small bowl, a pan with a lid, and some hot water!

The tofu and dried mushrooms create a hearty filling without using meat. Tofu provides plant-based protein. It also has carrots that contain beta-carotene, which the body can turn into vitamin A. It can be served as a snack, side dish, or main dish with a dipping sauce.

Ingredients

Listed below are all the ingredients you will need:

• firm tofu
• carrots
• garlic
• onion
• oyster mushrooms
• all-purpose flour
• vegetarian oyster sauce
• salt
• sugar
• green onions
• siomai wrappers
• oil

See the recipe card for quantities.

Instructions

Prepare the Vegetables

1. Add the carrots, garlic, onion, and oyster mushrooms to a blender or food processor.

2. Pulse until the vegetables are finely chopped and well combined.

Make the Filling

3. Place the crumbled tofu in a large mixing bowl.

4. Then, add the chopped vegetable mixture and stir well.

5. Add the flour, vegetarian oyster sauce, salt, and sugar. Then, mix until evenly combined.

6. Fold in the chopped green onions.

Wrap the Siomai

7. Prepare the siomai wrappers and a plate lightly dusted with flour.

8. Place one wrapper between your fingers and add a spoonful of filling to the center.

9. Gently shape and press the wrapper around the filling, leaving the top slightly open.

10. Repeat with the remaining wrappers and filling. Keep unused wrappers covered so they do not dry out.

Steam the Siomai

11. Lightly grease the steamer with oil.

12. Arrange the siomai inside without overcrowding them.

13. Steam over medium heat for 7–10 minutes, or until the wrappers are soft and slightly translucent.

Serve

14. Carefully remove the siomai from the steamer.

15. Serve warm with soy sauce and calamansi or chili-garlic sauce.

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Best Vegan Siomai

This vegan siomai is filled with tofu, carrots, oyster mushrooms, and savory seasonings. It is an easy plant-based dumpling that is perfect for snacks, appetizers, or light meals.

Course Appetizer, Main Course, Snack, Vegan

Cuisine Fusion (Chinese-Filipino)

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Wrapping Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 150kcal

Author Lainey

Ingredients

• 2 cups firm tofu crumbled (about 14 oz block)
• 2 small carrots finely chopped
• 5 cloves garlic
• 1 small onion
• 1 cup oyster mushrooms chopped (about 1 oz)
• 2 tablespoons all-purpose flour
• 1 tablespoon vegetarian oyster sauce (or soy sauce)
• 1 teaspoon salt adjust to taste
• 1 teaspoon sugar
• 2 tablespoons green onions chopped
• siomai wrappers
• oil for greasing the steamer

Instructions

Prepare the Vegetables

• Add the carrots, garlic, onion, and oyster mushrooms to a blender or food processor.
• Pulse until the vegetables are finely chopped and well combined.

Make the Filling

• Place the crumbled tofu in a large mixing bowl.
• Add the chopped vegetable mixture and stir well.
• Add the flour, vegetarian oyster sauce, salt, and sugar. Mix until evenly combined.
• Fold in the chopped green onions.

Wrap the Siomai

• Prepare the siomai wrappers and a plate lightly dusted with flour.
• Place one wrapper between your fingers and add a spoonful of filling to the center.
• Gently shape and press the wrapper around the filling, leaving the top slightly open.
• Repeat with the remaining wrappers and filling.

Steam the Siomai

• Lightly grease the steamer with oil.
• Arrange the siomai inside without overcrowding them.
• Steam over medium heat for 7–10 minutes, or until the wrappers are soft and slightly translucent.

Serve

• Carefully remove the siomai from the steamer.
• Serve warm with soy sauce and calamansi or chili garlic sauce.

Video

Notes

• Do not over-blend the vegetables to avoid excess moisture.
• Adjust seasoning based on taste.
• Keep wrappers covered to prevent drying out.

Nutrition

Serving: 1g | Calories: 150kcal | Carbohydrates: 13g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 719mg | Potassium: 172mg | Fiber: 2g | Sugar: 3g | Vitamin A: 731IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg

You Might Also Like:

• Vegan Isaw
• Vegan Laswa
• Vegan Fish Balls

Recipes for Every Moment

Want a savory snack that's lighter than fried food? This easy vegan siomai is steamed, satisfying, and ready in about 35 minutes!

The post Best Vegan Siomai appeared first on Simply Bakings.

Grab my other taro recipes, like the steamed taro buns and taro smoothie recipe!

Why You’ll Love This Recipe

This taro recipe is vegan, dairy-free, and beginner-friendly. It only uses simple ingredients and cooks in one pot. It has taro that is filling and naturally rich in fiber, which gives this dish a soft, hearty texture that feels comforting in every bite.

It also has coconut milk, which makes it creamy without dairy. The cinnamon adds warmth, while the brown sugar gives gentle sweetness.

The Story Behind Taro Recipe

Taro fritters are loved in many Filipino and Asian homes because they're filling, affordable, and easy to cook. In this recipe, taro is simmered in coconut milk to create a warm, homey dish.

Where Taro Recipe Comes From

Taro was first cultivated in many tropical regions of Asia and the Pacific long ago. No single person is known to have created this kind of recipe. Gluten-free taro desserts with coconut milk became popular because the ingredients were easy to find and filling.

When is this Dish Typically Enjoyed?

Taro is usually enjoyed as a warm snack or merienda. It is great on rainy days because it feels cozy and filling. Families may serve it after rice meals when they want something lightly sweet. Since taro is hearty, it can be enjoyed any time of year.

Ingredients

Listed below are all the ingredients you will need:

• taro root
• water
• coconut milk
• brown sugar
• ground cinnamon
• salt

See the recipe card for quantities.

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Instructions

Cook the Taro

1. Add taro root and water to a pot.

2. Bring to a simmer over medium heat.

3. Cook for about 20 minutes, or until the taro is soft but not mushy.

Add the Coconut Milk

4. Pour in the coconut milk.

5. Add brown sugar, cinnamon, and salt.

6. Stir gently to combine.

Simmer Until Creamy

7. Lower the heat.

8. Simmer for 5–8 minutes, or until slightly thick and fragrant.

9. Stir gently to keep the taro pieces intact.

Serve

10. Taste and adjust the sweetness if needed.

11. Serve warm.

Substitutions & Variations

• Ingredient Swap
  Brown sugar can be swapped with coconut sugar, white sugar, or maple syrup.
  
• Variation
  If you'd like a warmer flavor, replace cinnamon with nutmeg.
  
• Mistake to Avoid
  Be careful not to overcook the taro. You'd like it soft but not mushy.
  

Storage Tip

• Store leftovers in an airtight container in the refrigerator for up to 3 days. This recipe can be frozen for up to 1 month, but the coconut milk may slightly change texture after thawing. Thaw in the refrigerator, reheat gently, and stir before serving.

FAQs

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Foolproof Taro Recipe

This taro recipe is warm, creamy, and comforting, with tender taro root simmered in coconut milk, brown sugar, cinnamon, and salt. It’s an easy vegan and dairy-free treat that is perfect for merienda, dessert, or a cozy snack.

Course Dessert, Snack

Cuisine Fusion (Asian-Filipino)

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories 278kcal

Author Lainey

Ingredients

• 2 cups taro root peeled and cubed
• 2 cups water
• 1 cup coconut milk
• 2 –3 tablespoons brown sugar adjust to taste
• ½ teaspoon ground cinnamon
• ½ teaspoon salt

Instructions

Cook the Taro

• Add taro root and water to a pot.
• Bring to a simmer over medium heat.
• Cook for about 20 minutes, or until the taro is soft but not mushy.

Add the Coconut Milk

• Pour in the coconut milk.
• Add brown sugar, cinnamon, and salt.
• Stir gently to combine.

Simmer Until Creamy

• Lower the heat.
• Simmer for 5–8 minutes, or until slightly thick and fragrant.
• Stir gently to keep the taro pieces intact.

Serve

• Taste and adjust the sweetness if needed.
• Serve warm.

Video

Nutrition

Serving: 1g | Calories: 278kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 14g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 417mg | Potassium: 623mg | Fiber: 3g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 64mg | Iron: 3mg

You Might Also Like:

• Best Filipino Egg Pie
• Best Ever Pandan Jelly Dessert
• Cool and Creamy Filipino Mango Sago

Recipes for Every Moment

Want something cozy and warm for the rainy afternoon? This sweet, homemade taro recipe is a simple but comforting treat you need!

The post Foolproof Taro Recipe appeared first on Simply Bakings.