_from_Cagayan_de_Oro.jpg) .jpg)  Top: "fanned" stylepinaypay Middle: "mashed" stylepinaypay Bottom:kumbo | |
| Alternative names | Pinaypay,sinapot,baduya |
|---|---|
| Type | Fritter |
| Place of origin | Philippines |
| Region or state | South Eastern Asia |
| Main ingredients | Bananas,batter (eggs andflour),white sugar |
Pinaypay (Tagalog:[pɪ.naɪ̯ˈpaɪ̯]) (literally "fanned" inTagalog andCebuano), also known asmaruya, is a type of bananafritter from the Philippines. It is usually made fromsaba bananas. The most common variant is prepared by cutting bananas into thin slices on the sides and forming it into afan-like shape (hence its name), and coating it inbatter and deep frying them. They are then sprinkled with sugar.[1][2] Though not traditional, they may also be served with slices ofjackfruit preserved in syrup orice cream.[3]Pinaypay are commonly sold as street food and food sellers at outdoor though they are also popular as home-mademerienda snacks amongFilipinos.[4]
A variant ofpinaypay may also usedessert bananas, which are usually just mashed before mixing them with batter.[5] They can also be made fromsweet potatoes.[6] AmongMuslim Filipinos, this version is known asjampok, and traditionally use mashedLatundan bananas.[7]
In theBicol Region, it is also known assinapot orbaduya in theBikol languages. Although this version does not "fan" the bananas. They are instead simply sliced lengthwise before frying in batter.[4] It is also known askumbo in the Western Visayas region.[citation needed]
A similar dessert topinaypay isbunwelos na saging, which is more accurately a type ofbuñuelo (Spanish-derived flour doughnuts). It has more flour mixture thanmaruya. It also uses mashed ripesaba bananas rather than dessert bananas. It is made by mixing the bananas in flour, egg, and sugar, and then deep frying the mixture as little balls.[8][9]
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