Suman Moron
Ingredients
Ingredients for the Sticky Rice Mixture
- 1 cup rice flour
- 1 cup glutinous rice flour
- ½ cup white sugar
- 1 teaspoon vanilla extract
- 1 can coconut milk (400ml)
Ingredients for the Chocolate Mixture:
- 1 cup rice flour
- 1 cup glutinous rice flour
- ¼ cup cocoa powder
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 can coconut milk (400ml)
- 1 cup chopped roasted peanuts (optional)
- 12-14 pieces Banana Leaves (6×10 inch)
Instructions
Process for the Sticky Rice Mixture
- In a deep pan, combine rice flour, glutinous rice flour, and sugar. Give it a good whisk.
- Add coconut milk and vanilla extract.
- Simmer over low heat, stirring regularly until you get a very thick, sticky dough. Transfer it to a bowl and set it aside.
Process for Chocolate Mixture
- In another deep pan, mix rice flour, glutinous rice flour, brown sugar, and cocoa powder.
- Add coconut milk and vanilla extract.
- Simmer over low heat until it slightly thickens. Then, add chopped roasted peanuts and continue to simmer until you get a very thick, sticky dough. Let it cool down in a bowl.
Assembly Process:
- Heat up cleaned banana leaves to make them flexible.
- Divide each dough into 12-14 portions. Take a portion of the white moron and spread it on one side of a banana leaf, flattening it into a 6×4-inch rectangle.
- Place a portion of chocolate moron on top of the white one, ensuring it’s within the boundaries.
- Carefully roll the two layers into a cylinder and wrap them with the banana leaf. Secure the ends with kitchen twine or use thin strips of banana leaf as twine. Repeat for the remaining mixture.
- Steam the rolled suman moron in a steamer basket over low heat for 30 minutes.
- Once steamed, transfer them to a plate to cool down and serve.
Details Behind My Suman Moron Recipe
Suman Moron Recipe – Otherwise known as chocolate suman, suman moron has a fair amount of background. The first thing to know about suman moron is that it is a traditional Filipino rice cake akin to suman, originating from the Waray people in the Eastern Visayas region, particularly Tacloban City in Leyte and Eastern Samar province.
While various regions in the Philippines have their own versions, moron stands out with its incorporation of glutinous rice, coconut milk, sugar, and chocolate tablea or cocoa powder, giving it a distinct chocolaty flavor. It’s a staple delicacy in local festivities like fiestas and birthdays, and commonly found in pasalubong shops for tourists to take home.
Often enjoyed with hot coffee or Tsokolate Batirol, a Filipino hot chocolate drink, it serves as a complete breakfast or snack option. Aside from this, there are various ways to make the dish even better.
Additional Notes on My Suman Moron Recipe
There are plenty of ways to enhance the dish. For the chocolate mixture in Suman Moron, you can use alternatives like dark chocolate or semi-sweet chocolate work well. Milk chocolate can be a preference for its creamy taste, though dark chocolate offers a richer flavor. Optionally, sweetened condensed milk adds creaminess. Ensure the mixture forms a dough and cool it briefly before steaming to prevent curdling, resulting in a uniform texture—crispy outside, soft inside.
To achieve a moist and soft Suman Moron without coconut milk, substitutes like evaporated milk, whole cream, or half and half can be used. Pricking the Moron while hot after steaming helps retain moisture, but avoid over-pricking to maintain juiciness, preventing the chocolate Moron from becoming dry.
Then there are tips for the wrapping process. Begin by cleaning banana leaves and cutting them into 6×10 inch rectangles, then heating them slightly for pliability. To prevent sticking, brush the leaves with oil or butter. Spread two spoonfuls of vanilla-flavored mixture in a 6×4-inch rectangle on the leaf, followed by two spoonfuls of chocolate mixture.
Roll the layers together into a cylinder and tie the ends with kitchen twine. Alternatively, intertwine the vanilla and chocolate mixtures by rolling them separately into logs, placing them side by side, and twisting them together to form one large roll.
Serving and Storing Process
To serve Suman Moron, you can enjoy it plain or enhance its flavor with various additions. For a savory twist, consider adding cheese to the sticky rice mixture, complementing the chocolate’s sweetness. Pair it with hot coffee or a chocolate drink for a delightful combination.
To satisfy a sweet craving, drizzle latik or caramel syrup over it, or top with grated coconut for a more traditional taste. Leftovers can be stored in the fridge for 5 days to a week and reheated in a microwave or steamer when ready to eat again.
Other Suman Dishes
Suman moron is just one of many suman variations. If you’re unfamiliar, suman is a traditional Filipino rice cake, involves cooking glutinous rice in coconut milk and wrapping it in banana leaves, coconut leaves, or leaves from the buli or buri palm for steaming. People often enjoy suman with sugar or latik.
Additionally, suman comes in many forms. Suman malagkit is a classic variation, made by partially cooking glutinous rice in sweetened coconut milk with a hint of salt. Encased in banana leaves, it’s boiled or steamed until soft and chewy, making it a delightful treat for any occasion.
For something sweeter, there is Suman sa Lihiya. Unlike traditional suman, this variation involves treating glutinous rice with lye water instead of steaming it in coconut milk. The incorporation of lye water gives Suman sa lihiya its unique texture and flavor.
If you want something different from the rice base, there is cassava suman. Cassava Suman is a popular dessert made from grated cassava, coconut milk, and sugar. This traditional dish has evolved over time, with some versions incorporating coconut meat for added flavor. Despite variations, the basic ingredients remain the same, offering a delightful treat enjoyed by many.
Other Sticky Rice Desserts
Do you want to try other Filipino sticky rice desserts? You should try tupig. Tupig, a traditional Filipino rice cake, originates from northwestern Luzon, specifically Pangasinan, Tarlac, and Ilocos. Its name comes from its flattened shape.
Made from fermented glutinous rice, coconut milk, muscovado sugar, and coconut strips, it’s cooked in banana leaves over charcoal. The dish is available from street vendors to specialty shops, offering innovative flavors such as jackfruit and pandan, showcasing its enduring appeal and versatility.
Generally, there is a wide range of sticky rice desserts to try and many flavors to enjoy.
