Saba is a type of banana that is actually closer to a plantain. It is usually eaten cooked, whether it is ripe or unripe. It is widely used in Filipino cuisine, as an ingredient in savory viands like the pochero and humba, sidings to arroz ala cubana, and as snacks and desserts. One example of which is Minatamis na Saba.
Iced Minatamis na Saba with Sago (Tapioca) and Evaporated Milk
What it is basically is saba cooked in sugar syrup. It is best eaten cold on its own, or with shaved ice, tapioca and evaporated milk. It is also a major ingredient in another Pinoy summer treat–the halo-halo.
Minatamis na Saba
Minatamis na Saba is available in most Filipino restaurants, canteens and eateries. These also pop up along with halo-halo stalls in neighborhoods during summer. A serving of minatamis na saba ranges from Php 10 pesos upward depending on where you are buying. This particular one from Barrio Fiesta cost us Php 110 pesos. Ofcourse, you have to consider all the other things we ate along with it. But that’s for another blog post. 😉
I hadn’t realized how much I missed this dessert until I saw this page. I’m feeling all nostalgic now. . .
Boil 1 cup water with 1 cup brown sugar until dissolved. Lower heatm, then add the peeled bananas. Sprinkle half a teaspoon of cinnamon. Cook for 15-20 minutes until bananas are tender, then remove from heat. Let cool, then refirgerate overnight. Serve with tapioca and evaporated milk. Add crushed ice if you like. Would this creat that same result as your luscious picture?