Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served during fiestas and other special occasions. Luckily, I don't have to wait for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.
This recipe makes about 30 pieces of Suman Moron 4-inches long each.
\"coconut Milk\"
Ingredients:
- 2 cups glutinous rice flour
- 6 cups ordinary rice flour
- 2 kilos grated coconut meat
- 1 big can evaporated milk
- ½ kilo white (refined) granulated sugar
- 1 kilo muscovado sugar
- 30 chocolate tableya, melted with 1/4 cup water
- 1 bar cheddar cheese (julienned)
- 1 cup chopped peanuts
- 1 small bottle vanilla extract
- 8 cups boiling water
- about 30 pieces banana leaves, cut into rectangles (8″x10″)
Cooking Instructions:
- In a basin, place the grated coconut meat and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as alternative.)
- Mix the 2 types of flour well until thoroughly incorporated. Divide the flour mixture equally into two parts.
- Squeeze the grated meat when the coconut mixture is already cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk equally into two parts.
- In a thick-bottomed pan, place ½ of the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep on stirring while cooking the mixture. At first, uneven lumps will form. But as you keep stirring, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Set aside to cool.
- To the second half of flour mixture, add the remaining coconut milk. Then pour about half of the white sugar and the evaporated milk. Mix thoroughly. Place in a separate pan and cook over medium heat while stirring continuously. Remove from the heat when the mixture is thickened. Set aside to cool.
- Pass the banana leaves over the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
- Take a heaping tablespoonful of the first mixture (chocolate) and place on the banana leaf wrapper. Sprinkle a little cheese on it before rolling, with the banana leaf covering the mixture. Therefore, you hands won't be touching the mixture being rolled.
- Take another heaping tablespoonful of the second mixture (milk) and do the same process.
- Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors fused together.
- Roll the banana leaf to wrap tightly and tie a string at both ends to secure.
- Repeat the process until all of the two mixtures have been wrapped.
- Steam for about 45 minutes to 1 hour.
- Let cool before serving.
Jasmine is a native Filipino with a passion for cooking and gardening. Her love of Pinoy food has lead her to create a website to share her favorite Filipino recipes with the world.
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