Dusit Hospitality Management College is welcoming, engaged and committed to excellence in hospitality and culinary education for the benefit of our students and the hospitality industry. Located in the Philippines, we equip our future professionals with technical, interpersonal and managerial competencies to prepare them for management and leadership roles in hospitality and culinary organizations.

 

Saba Con Dalgona Recipe

  • Two hospitality management college students in the library
  • Two hospitality management college students reading a textbook
  • Group discussion during hospitality management class
Saba Con Dalgona Recipe

Riding the current online trend, this snack/dessert dish is done with common pantry ingredients and of course with a household staple — SABA.  This recipe is a modern take on “Bananaque”, bruleeing the plantain after frying in butter and serving alongside with fun sandwich cookies, butterscotch, a nut praline using available nuts from your cupboard, and of course the current hit —  dalgona, an aerated mixture of instant coffee, sugar, and water.  Practically available in your cupboards.

How to Prepare Saba Con Dalgona

Ingredients

BUTTER-FRIED SABA
4 pcs Saba
1 tbsp Butter
1 tbsp Sugar for brûléeing

BUTTERSCOTCH & CASHEW PRALINE
4 tbsp Sugar
2 tbsp Cashew Nuts
1 tbsp Butter
½ cup Cream

DECONSTRUCTED CRUST
3 pcs Chocolate Fun Snack Cookie Sandwich
3 pcs Peanut Butter Fun Snack Cookie Sandwich

DALGONA
2 tbsp Instant Coffee Granules
2 tbsp Sugar
2 tbsp Warm Water

Serving Size

Good for 2 to 3 persons

Procedures
  1. Fry saba in a preheated pan with butter. Fry over medium heat until cooked but not heavily caramelized. Sprinkle it with sugar and brûlée with a torch. Set aside for plating.
  2. To make praline and butterscotch on one pan, sprinkle sugar into the dry pan and put on high heat.  When there is a sign of smoke and the sugar starts to melt, swirl the sugar until fully melted. While sugar is melting, heat up nuts in the microwave or toss in a pan.  Tip the nut into the caramel and cover lightly. Place caramel-coated nuts on an oiled pan and set aside to cool. With the remaining caramel on the pan, heat it up again until runny consistency. Add butter and swirl and simmer until you smell a hazelnut aroma.  Add cream and whisk until smooth. Set aside for plating.
  3. To make dalgona, mix all ingredients together and whip until medium peaks. Set aside for plating.
  4. To plate, crush caramelize cashews using mortar & pestle to have your praline powder. For the deconstructed crust, smash in packages the fun cookie sandwiches until coarse consistency.  Scoop into plates. Top the crust with brûléed saba, put dollops of Dalgona and butterscotch and finally sprinkle with cashew praline. Serve and enjoy.