Turon na Saging

1 bunch of over ripe saba bananas (soft to the touch, peel is almost blackened)
native lumpia wrapper
white sugar (or light brown sugar )
A little bit of salt (if desired), to counter the sweetness.
flour and water to seal the edges
Pandan leaves or langka fruit or basil leaves

* Top and tail saba bananas,then peel. If you wish, add some salt to the sugar.
* Prepare the lumpia wrappers by cutting some of these in half.
* This "half wrapper" will be used to "double wrap" the turron in case of tears and small holes where the oil might seep through.
* Place on one end where you will roll the turron.
* In a working bowl. press one saba banana with fingers (like playing the piano) onto the sugar-salt mix making sure all sides are covered. In otherwords. bruise the saba banana with sugar, as much as you can.
* Then, if you want a different kind of turron, press one o basil leaves on top.
* Start to roll the saba. Place sugared saba on the doubled side of the wrapper.
* Roll as for lumpia and seal with four-water slurry. Leave to sweat out the sugar syrup beads for about an hour or more. (HINT: Faster sweating if you keep in the freezer even for half a day.
* When the turrones are sweating, heat oil and pan fry gently till all sides are caramelised and crispy and sticky. Drain well to lessen the oiliness.