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Suman Moron Recipe

By Jane Miranda - July 02, 2013 No Comments
Suman Moron Recipe
Suman Moron
Chocolate Moron

Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. This is a sweet choco filled rice cake wrapped in banana leaves. It is smooth like a budbud kabog. Just imagine a suman dipped in chocolate batirol.

Chocolate suman moron is  one of the best snack ever its delicious and good taste to eat. This Suman Moron (Chocolate Moron) is a smoother variety of suman that is made of ground glutinous rice cooked in coconut milk. Moron is either plain or mixed with chocolate or cocoa.


kusina ingredients 
  • 2 kilos grated coconut meat
  • 1 kilo muscovado sugar
  • ½ kilo white (refined) granulated sugar
  • 30 chocolate tableya, melted with ¼ cup water
  • 8 cups boiling water
  • 6 cups ordinary rice flour
  • 2 cups glutinous rice flour
  • 1 cup chopped peanuts
  • 1 bar cheddar cheese, julienned
  • 1 small bottle vanilla extract
  • 1 big can evaporated milk
  • banana leaves, cut into 8"x10" rectangles, about 30 pieces
kusina instructions
1. Put grated coconut meat in a basin and pour the boiling water. Set aside. (Alternatively, use the equivalent of 8 cups canned coconut milk)

2. Mix flours thoroughly until evenly incorporated. Divide into two equal parts.

3. When the coconut mixture is cool enough to handle, squeeze the grated meat, going around and repeating to ensure all the coconut meat have been squeezed. Strain the resulting cream in a fine strainer. Divide the cream into two parts.

4. Pour one-half of the flour in a thick-bottomed pan (preferably kawa or big kawali) and mix in one part coconut cream, the melted chocolate, the muscovado sugar, peanuts and vanilla extract. Mix over medium heat, stirring constantly. Uneven lumps will form at first, but keep stirring until the mixture evens out and thickens. When oil begins to come out, turn off heat, and transfer pan to a counter to cool.

5. Add the remaining coconut cream to the second half of rice flour, and mix in the evaporated milk and about half of the white sugar. Cook in a separate pan over medium heat, stirring constantly. Add more sugar to desired taste (not too sweet). Cool.

6. Pass the banana leaves over a candle on both sides so they become pliant. Then rub the squeezed-dry coconut meat over them.

7. Get a heaping tablespoonful of the chocolate mixture and put on the shorter edge of a banana leaf wrapper. Sprinkle cheese on it. Put the edge of the banana wrapper over the mixture then roll, the banana leaf covering the mixture so your hands don't touch it. Roll until the mixture forms into a thin cylinder. Place this in the middle of the wrapper. Get a heaping tablespoonful of the white mixture and put on the shorter edge of the same banana wrapper and repeat the procedure.

8. Put the two cylinders (chocolate and white) side by side, put the edge of the wrapper over them, then roll again, so that the two fuse into one thicker cylinder. Alternatively, coil the chocolate cylinder around the white one, then roll.

9. Put the cylinder on the shorter edge of the wrapper, then roll the wrapper tightly up to the opposite edge. The moron should have been rolled over no less than three times. Secure both ends by tightly tying with a string. Repeat until all the two mixtures have been used up.

10. Steam for 45 minutes to an hour. Let cool.

 
Makes about 30 4"-long pieces


Jane Miranda

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