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.

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.

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 6x4-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.