Suman Moron with Coconut Curd (Latik)
“Suman Moron is a two-colored sticky rice cake made of glutinous rice flour cooked in coconut milk and mixed with cocoa powder, made special with additional chopped peanuts.”
If you love rice cake and suman, you will definitely enjoy this suman moron recipe. It’s creamy and chocolatey with a nutty flavor because of the peanuts added. It is quite easy to make but just prepare your arm muscles for some action as the mixture gets sticky as it cooks. This suman moron can be perfectly paired with coffee or hot chocolate (tsokolate batirol) in the morning or can also be great as an afternoon snack.
What is suman moron
Suman Morón or Chocolate Morón or Muron, is a sweet rice cake delicacy of the Visayas region, particularly in Leyte province. Compared to the suman we know (or what I grew up with), moron is made by rolling two layers together. Making it a nice two-toned suman in one (brown and white). The brown part is chocolate flavored glutinous rice and sometimes with peanuts added, while the white part is vanilla flavored.
Suman moron is always a part of local festivities in Leyte particularly in Tacloban city and serving in celebrations such as fiestas, festivals, and birthdays. You will also see these commonly sold by vendors’ especially in bus terminals bound to Manila or in pasalubong shops or stalls for tourists to bring home to their family and friends.
Tips in making suman moron
- Clean the banana leaves and carefully run them over to the flame to wilt. You will notice that as you put them over the flames is that it changes its color. This will make the banana leaves elastic and durable as a wrapper.
- Brush the leaves with coconut oil or butter (whatever you have) to avoid sticking to the banana leaves. It will also be easier to roll them if oil is brushed over them.
- Making coconut curd or latik is optional but I highly recommend it. I always put “latik” in every rice cake I make, yummy!
- Take a portion of each mixture based on the size of your banana leaves. Since my leaves are smaller compared to what can be found in the Philippines, I just need 1 tablespoon of each mixture. If your banana leaves are bigger, you can place 2 tablespoons of each mixture.
- Mix the dry ingredients first followed by the wet ingredients without turning on the flame. This will prevent any lumps from forming and make your batter before putting it on the fire.
- Once the fire is on, continuously stir the mixture so that lumps will not form and avoid it from burning. It will become tough if burned. You need to have a strong arm to do the mixing when it starts to cook.
- You can always experiment on the way you roll them. I made 3 different ways here; twisted encased chocolate flavor and encased vanilla flavor. Be creative!
How to serve and store suman moron
You can enjoy the suman moron as is, or you can make coconut curd or latik to serve it or with grated coconut on top. The suman I know usually paired with it. Also, enjoy it with a cup of coffee or hot chocolate.
You can store leftover in the fridge for up to 5-7 days. You can warm them using a microwave oven or steamer.
Enjoy this suman moron recipe with your family and friends. Happy tummy!
Watch on YouTube: Suman Moron with Coconut Curd (“Latik”)
Suman Moron with Coconut Curd (Latik) Recipe
Equipment
- Steamer
- Measuring cups and spoons
- Banana leaves (for wrapping)
- Kitchen twine
Ingredients
Coconut milk mixture:
- 1 and ½ cup rice flour
- ½ cup glutinous rice flour
- 400 grams coconut milk
- ½ cup white sugar
- 2 teaspoons vanilla essence (or 1 teaspoon vanilla extract)
Chocolate mixture:
- 1 and ½ cup rice flour
- ½ cup glutinous rice flour
- ¼ cup cocoa powder
- ¼ cup chocolate powder
- 1 cup brown sugar
- 400 grams coconut milk
- 2 teaspoons vanilla essence (or 1 teaspoon vanilla extract)
- ⅛ teaspoon salt
- ½ cup chopped roasted peanuts
Coconut curd (Latik) – Optional
- 400 grams coconut cream
Instructions
Cook the milk mixture:
- In a non stick pan, add rice flour, glutinous rice flour, white sugar, coconut milk and vanilla essence. Mix until well blended and no lumps.
- Turn the heat to medium and stir continuously until mixture becomes thick and smooth.
- Transfer into a plate and set aside to cool.
Cook the chocolate mixture:
- In the same pan, combine rice flour, glutinous rice flour, cocoa powder, chocolate powder, brown sugar and salt. Whisk until combined.
- Add the coconut milk and vanilla essence. Mix until well incorporated.
- Turn the heat to medium and stir continuously until mixture becomes oily and smooth.
- Transfer into a plate and set aside to cool.
Wrap and steam the suman:
- Prepare the leaves to serve as wrap by passing over the flame and brush with coconut oil (from the latik) or margarine or butter.
- Take 1-2 tablespoons of milk mixture and roll into a log shape using the palm of your hands. Note: the length depends on your banana wrap. Do the same with the chocolate mixture.
- Put the 2 logs side by side and twist to form a two color log. Roll until the logs stick together.
- Place the rolled mixture into the banana leaf, roll and tie both end to secure using a kitchen twine.
- Cook in the steamer using low heat for at least 30-40 minutes.
- Transfer to a serving plate and garnish with latik.
To make the Coconut Curd (Latik):
- Pour the coconut cream (kakang gata) in a medium pan. Turn on heat to medium and let the cream cook. Stir continuously until coconut curds form and becomes brown. When it turns brown remove from heat as it will still cook in the hot oil. Transfer to a bowl and set aside until ready to use.
