in savory dishes as a result, many Philippine desserts also use cooking bananas as a primary ingredient, such as: Banana cue - fried ripe saba bananas coated with caramelized sugar. Binignit - a dessert soup of glutinous rice in coconut milk with ripe saba bananas as one of the main ingredients. Ginanggang - grilled saba bananas coated with margarine and sugar. Maruya - banana fritters made from saba bananas and batter. Minatamis na saging - saba bananas simmered in a sweet syrup. It is rarely eaten alone, but is instead used as an ingredient in other desserts, notably halo halo. Pritong saging - fried ripe saba bananas. Pinasugbo - thinly sliced bananas coated with caramelized sugar and sesame seeds and fried until crunchy. Saba con hielo - a shaved ice dessert which primarily uses minatamis na saging and milk. Turon - a type of dessert lumpia (spring rolls) made from ripe saba bananas wrapped in thin crepe and fried. In Ecuador, plantain is boiled, crushed, scrambled, and fried into majado. This dish is typically served with a cup of coffee and bistek, fish, or grated cheese. It is a popular breakfast dish. Majado is also used as a base to prepare tigrillo and bolones. To prepare tigrillo, majado is scrambled with pork rind, egg, cheese, green onions, parsley, and cilantro. To prepare bolones, majado is scrambled with cheese, pork rind, or a mixture of both. The resulting mixture is then shaped into a sphere which is later deep-fried. Both tigrillo and bolones are typically served with a cup of coffee. Other preparations Chips After removing the skin, the unripe fruit can be sliced thin and deep fried in hot oil to produce chips. This thin preparation of plantain is known as tostones, patacones or plataninas in some of Central American and South American countries, platanutres in Puerto Rico, mariquitas or chicharritas in Cuba and chifles in Ecuador and Peru. In Cuba, the Dominican Republic, Guatemala, Puerto Rico and Venezuela, tostones instead refers to thicker twice-fried patties (see below). In Cuba, plantain chips are called mariquitas. They are sliced thinly, and fried in oil until golden colored. They are popular appetizers served with a main dish. In Colombia they are known as platanitos and are eaten with suero atollabuey as a snack. Tostada refers to a green, unripe plantain which has been cut into sections, fried, flattened, fried again, and salted.