Mini Turon with Latik Sauce (Banana Lumpia with Coconut Caramel Sauce)

In a saucepan over medium heat, bring the coconut cream in a simmer.

Add the brown sugar and salt and stir until completely dissolved. Lower heat to low and continue cooking until it becomes a thick sauce.

Add the vanilla essence if desired. Turn off the heat and transfer Latik Sauce in a dipping bowl. Let it cook down a bit before serving.

Pull each lumpia wrappers apart and cover with a damp kitchen towel to prevent them from drying out and hardening.

Peel the saba (plantain banana) and cut each, lengthwise, into quarters.

Wrap each piece with a lumpia wrapper. Brush the edges of the wrapper with a little water to make them more pliable and easy to fold and close.

Heat oil in a small pan over medium heat. Once the oil is hot, add the wrapped bananas and cook until all sides are golden or light brown. Remove them from oil.

In the same pan and with at least 2 tablespoon of oil left, melt butter over medium-low heat Add. 3 tablespoons brown sugar and cook until it caramelizes.

Add back the cooked Turon and stir to cover each piece with the caramel. Sprinkle Turon with sesame seeds while the caramelized sugar is still in syrup form. It will harden once it cools down and will create a thin layer of crunchy sugar coating.

Serve the Mini Turon with the Latik Sauce.