Turon Malagkit Recipe – Crispy, Cheesy, and Made with Glutinous Rice
Turon Malagkit Recipe
This Turon Malagkit Recipe is a delicious Filipino merienda that combines the crispiness of traditional turon with the rich, chewy texture of glutinous rice. Instead of the usual saba bananas, this unique version uses sticky rice cooked with coconut cream, paired with melty cheese and brown sugar before being wrapped in lumpia wrappers and fried until perfectly golden.
If you’re looking for a snack that’s both familiar and exciting, this Turon Malagkit Recipe is worth trying. It brings together two well-loved Filipino favorites – crispy turon and sticky rice kakanin – into one irresistible treat. Every bite offers a wonderful contrast of textures: a crunchy wrapper, chewy coconut-infused rice, gooey melted cheese, and just the right touch of sweetness from brown sugar.
Glutinous rice, locally known as malagkit, has long been a staple ingredient in Filipino cuisine. It’s commonly used in beloved kakanin such as biko, suman, palitaw, and sapin-sapin because of its naturally sticky texture. In this recipe, the cooked glutinous rice is enriched with coconut cream until it becomes even creamier and stickier, making it the perfect filling for crispy fried turon.
One of the best things about this Turon Malagkit Recipe is that it isn’t overly sweet. The brown sugar caramelizes beautifully while frying, adding just enough sweetness without overpowering the rich flavor of the coconut cream and cheese. The cheese also adds a pleasant savory balance that makes every bite more satisfying.
This recipe is ideal for afternoon merienda, family gatherings, potlucks, birthday celebrations, or even as a product for a small food business. Since the ingredients are affordable and easy to find, you can prepare a large batch without spending too much.
Unlike ordinary turon, this version is filling enough to enjoy as a light meal. The sticky rice provides substance, while the crispy wrapper keeps every bite enjoyable. Serve it warm so the cheese stays perfectly melted inside.
Whether you’re a fan of traditional Filipino snacks or simply want to try something different, this Turon Malagkit Recipe is guaranteed to become one of your favorites. It’s simple to prepare, requires only a handful of ingredients, and delivers bakery-quality results right in your own kitchen.
6 Tips for the Best Turon Malagkit Recipe
1. Let the sticky rice mixture cool completely
After cooking the glutinous rice with the coconut cream, allow it to cool completely before wrapping. The cooled mixture becomes firmer, making it much easier to spread onto the lumpia wrapper and wrap neatly.
2. Cook until the mixture forms one sticky ball
After adding the coconut cream, continue cooking over medium heat while stirring continuously. The mixture is ready once it gathers into one sticky mass and doesn’t easily fall off the spatula.
3. Wet your spoon and hands
Sticky rice can be difficult to spread on the wrapper. Lightly wet your hands and the back of your spoon with water before handling the rice. This simple trick makes wrapping much easier.
4. Completely cover the cheese
Make sure the cheese stick is fully enclosed by the sticky rice when you roll the wrapper. This helps minimize cheese bursting while frying.
5. Fry over medium heat
Medium heat allows the wrapper to become evenly golden and crispy while giving the cheese enough time to melt beautifully inside.
6. Clean the oil between batches
Brown sugar may caramelize and cheese may occasionally leak into the oil. Remove any floating caramel or melted cheese before frying the next batch to keep every turon looking clean and evenly browned.
Irresistible Turon Malagkit Recipe with Cheese
Ingredients
- 1 cup glutinous rice
- 1 cup water
- 1 teaspoon rock salt
- 200 ml coconut cream almost 1 cup
- 18 cheese sticks cheddar cheese
- ½ tablespoon brown sugar for each turon
- 18 lumpia wrappers spring roll wrappers
- Cooking oil for frying
Instructions
- Place the glutinous rice into your rice cooker pot and wash it 2 to 3 times.
- Add the water and rock salt.
- Cook the rice using the regular rice cooking setting.
- While waiting, slice the cheddar cheese into 18 equal sticks and set aside.
- Once the rice is cooked, allow it to cool completely inside the rice cooker pot.
- Transfer the cooled rice into a frying pan.
- Pour in the coconut cream.
- Cook over medium heat while continuously stirring for about 8 to 10 minutes.
- Continue cooking until the rice becomes very sticky and forms one large ball. When you lift it with a spatula, it should no longer fall easily.
- Remove from the heat and let the sticky rice mixture cool completely.
- Lay one lumpia wrapper on a clean work surface with one corner facing you.
- Scoop about 1 tablespoon of the sticky rice mixture onto the wrapper.
- Using the back of a spoon, spread it into a small rectangle.
- Place one cheese stick in the center of the rice.
- Add about ½ tablespoon of brown sugar beside the cheese. Don’t worry – the finished turon is not overly sweet because the sugar simply caramelizes during frying.
- Fold the bottom corner of the wrapper over the filling until it is completely covered.
- Fold both sides inward.
- Continue rolling tightly until fully sealed.
- Brush the final corner with water to seal the wrapper.
- Repeat until all 18 pieces are assembled.
- Pour enough cooking oil into a frying pan so the turon is only partially submerged. About one-fourth to one-half of each turon should remain above the oil.
- Heat the oil over medium heat.
- Fry the Turon Malagkit until golden brown, turning occasionally so all sides cook evenly.
- If the cheese happens to burst during frying, immediately turn the exposed side upward so the melted cheese stays above the oil. This prevents the cheese from spreading throughout the pan and sticking to the remaining turon.
- Continue frying until the wrapper becomes beautifully crisp and golden.
- Before frying another batch, remove any floating caramelized sugar or melted cheese using a spoon. This helps keep the oil clean and prevents burnt bits from sticking to the next batch.
- Transfer the cooked turon to a strainer or wire rack to drain excess oil.
- Serve warm while the cheese is soft and melty.
Other Ways of Cooking
For the best results, this Turon Malagkit Recipe is best fried. Baking or air frying is not recommended because the brown sugar may not caramelize properly, and the lumpia wrapper may dry out before becoming evenly crisp. The sticky rice filling can also become dry instead of remaining soft and chewy.
Shallow frying over medium heat gives this recipe its signature crispy exterior while allowing the cheese to melt perfectly inside.
Storage
Refrigerator
Store leftover cooked Turon Malagkit in an airtight container in the refrigerator for up to 3 days. Reheat at 180°C (350°F) for 4 to 6 minutes, flipping halfway through if needed, until the wrapper is crispy and the cheese is warm.
Freezer
You may freeze the uncooked assembled turon in a single layer until firm, then transfer them to a freezer-safe bag or container. They can be stored for up to 2 months. Fry directly from frozen over medium heat. Simply add a few extra minutes to the cooking time.
Frequently Asked Questions
Can I use another type of cheese?
Yes. Processed cheddar, Eden cheese, and other firm processed cheese are the best choices because they hold their shape better during frying while still becoming creamy inside.
Can I use white sugar instead of brown sugar?
Yes, but brown sugar is highly recommended because it develops a richer caramel flavor and gives the turon its beautiful golden color.
Why did my cheese burst?
The cheese may not have been fully covered by the sticky rice, or there may have been small gaps in the wrapper. Wrapping tightly helps prevent this.
Why is my sticky rice too soft?
Continue cooking it with the coconut cream until it forms one sticky mass. If it’s still loose, it simply needs a little more cooking time.
Can I prepare these ahead of time?
Yes. You can assemble the turon several hours before frying and keep them refrigerated. You can also freeze them for longer storage.
Is this recipe very sweet?
No. Although each piece contains brown sugar, the sweetness is balanced by the coconut cream, glutinous rice, and cheese. Most of the sugar caramelizes during frying.
Why should I remove the caramel and melted cheese from the oil?
Cleaning the oil between batches prevents burnt sugar and cheese from sticking to the next batch, giving every piece a cleaner appearance and better flavor.
Can I use freshly grated coconut instead of coconut cream?
Coconut cream is recommended because it provides richness and helps bind the sticky rice. Fresh grated coconut will not produce the same creamy texture.
Is this considered a dessert or merienda?
Both. This Turon Malagkit Recipe can be enjoyed as an afternoon snack, a simple dessert, or even served during parties and family gatherings.
Turon Malagkit Recipe Video
For more recipe videos, visit our YouTube channel, Onyok Kokok, by clicking the link below.
https://www.youtube.com/@onyokkokok8538
Discover more step-by-step written recipes by clicking the link below.
Filipino Recipes & Cooking – Onyok Kokok Kitchen
Final Note
This Turon Malagkit Recipe is a fun and delicious twist on the classic Filipino turon. By replacing bananas with coconut-infused glutinous rice, melty cheese, and brown sugar, you get a unique snack that’s crispy on the outside and wonderfully chewy on the inside. It’s easy to prepare, uses simple pantry ingredients, and is sure to become a favorite for both kids and adults.
Whether you’re making it for your family, sharing it with friends, or adding it to your food business menu, this Turon Malagkit Recipe is one you’ll want to make again and again. Serve it warm, enjoy the gooey cheese in every bite, and experience a delightful combination of crispy, chewy, sweet, and savory flavors.
