Minatamis na Saging (Kusilba)

  

A Sweet Taste of Filipino Tradition

Minatamis na Saging (Kusilba)

When I think of summer in the Philippines, one of the first things that come to mind is a chilled bowl of Minatamis na Saging na Saba or as my grandmother used to call it, Kusilba. The word "Kusilba" is a Tagalog term that I've often heard from the older folks, particularly when referring to the process of preserving fruits. For them, saying "Kusilba" was synonymous with the delightful treat of sweetened bananas, lovingly cooked in a rich caramel syrup. Today, I want to share with you how to make this classic Filipino dessert that has been a staple in my family for generations.

A Family Tradition

In our household, Minatamis na Saging wasn’t just a dessert; it was a symbol of togetherness. I remember those warm, lazy summer afternoons when my siblings and I would eagerly wait in the kitchen as my grandmother prepared this sweet treat. The aroma of simmering bananas mixed with the fragrant pandan leaves would fill the air, drawing us closer to the kitchen, where laughter and chit-chat would ensue. Once ready, we’d all gather around the table, savoring each bite of the chewy, caramel-coated bananas. Sometimes, we’d enjoy it as a topping on halo-halo or Saging con Yelo, a refreshing treat made with shaved ice and evaporated milk. It wasn’t just the dessert that made these moments special, but the shared memories and the bond that grew stronger with each spoonful.

Recipe video:



How to Make Minatamis na Saging (Kusilba)

Making Kusilba is a simple process, but the result is nothing short of delicious. The key ingredient here is the saging na saba, a type of banana that is firmer and starchier than the regular bananas we’re used to. This makes it perfect for cooking, as it holds its shape and absorbs the sweet syrup beautifully.

Here’s how you can make this delightful treat:

Ingredients:

  • 9-10 pieces saging saba
  • 2 cups water
  • 1-2 pandan leaves (optional)
  • 2 cups dark brown sugar

Instructions:

  1. Start by peeling the saging na saba and cutting them into halves or thirds, depending on their size.
  2. In a large pot, combine 2 cups of water and 2 cups of dark brown sugar. Add the pandan leaves for an additional layer of fragrance and flavor. Bring the mixture to a boil.
  3. Once boiling, reduce the heat to medium-low and let it simmer. Keep an eye on the syrup as it thickens. The goal is to achieve a syrupy consistency that will coat the bananas nicely, giving them that chewy texture that we all love.
  4. Add the bananas to the pot and gently stir to coat them in the syrup. Continue cooking on medium-low heat for 10-15 minutes, stirring occasionally to prevent sticking and ensure even cooking.
  5. Once the bananas are cooked through and the syrup has thickened, turn off the heat. Let the Kusilba sit in the pot, covered, for about an hour. This resting time allows the flavors to meld together and the syrup to penetrate the bananas fully.

How to Make Sago Pearls

Sago pearls are a popular addition to Minatamis na Saging, adding a fun, chewy texture that complements the softness of the bananas. Here’s how to prepare them:

Ingredients:

  • 1/2 cup small-size sago
  • 4 cups water

Instructions:

  1. In a pot, bring 4 cups of water to a boil. Add the sago pearls and stir constantly to prevent them from sticking to the bottom of the pot or clumping together.
  2. Boil the sago for 30 minutes, stirring occasionally. Once cooked, the pearls should be translucent and soft.
  3. Drain the sago and rinse them under cold water to remove excess starch. Set aside until ready to use.

Saging Con Yelo: A Summer Delight

If you’re looking for a refreshing way to enjoy Minatamis na Saging, then Saging con Yelo is the answer. This Filipino dessert is a perfect way to beat the summer heat.

Ingredients:

  • Minatamis na Saging (prepared as above)
  • Shaved ice
  • Evaporated milk
  • Sugar (optional)
  • Minatamis na Langka (sweetened jackfruit) for topping

Instructions:

  1. In a serving glass or bowl, add a generous amount of shaved ice.
  2. Spoon over some Minatamis na Saging along with a few sago pearls.
  3. Pour evaporated milk over the ice and bananas. Add sugar if you prefer a sweeter taste.
  4. Top with Minatamis na Langka for an extra burst of flavor and color.
  5. Serve immediately and enjoy!

A Taste of Home

For me, Minatamis na Saging is more than just a dessert; it’s a piece of my heritage, a connection to my roots, and a reminder of the simple joys of life. Whether you enjoy it on its own, as a topping on halo-halo, or in a chilled glass of Saging con Yelo, I hope this recipe brings a little bit of Filipino warmth and sweetness into your home. So, gather your loved ones, share a bowl of this delightful treat, and create memories that will last a lifetime.


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