Suman moron is a Filipino dessert that is made from glutinous rice. It is considered as a variant of the traditional Filipino sweet called suman. It has a distinct chocolate flavor that makes it easily identified when served together with all the other rice cakes.
The dessert is a country-wide phenomenon, and almost all provinces have their own style when it comes to making it. For one, this sweet delicacy is a product that two Visayan provinces - Eastern Samar and Leyte. Other kinds of moron are also abundant in the other areas of the Visayas. The chocolate used in this recipe is organic and all-natural, it is called tablea.
This Filipino sweet is specially made as a snack so do not expect that you’ll gain lots of health benefits from eating it. But it does not mean that it is an unhealthy dish, it still contains a few vitamins and minerals that can be beneficial for the body. We can enjoy eating it without worrying about obtaining unhealthy components in our bodies, but we should still be able to tell how much is enough.
Ingredients and substitute
A combination of rice flour (ground raw rice) and glutinous rice flour (ground sweet white rice) are used in this recipe. Traditionally, you need to soak white rice overnight, drain the water then grind it using a machine.
Brown sugar and white sugar add sweetness to the rice cake. You may adjust the amount according to your own preference.
I used chocolate melts for this recipe although it is best to use "tablea" or Philippines traditional roasted, grounded, and molded chocolate nibs. Unfortunately, it is not available where I am located.
Banana leaves and kitchen string are also used to wrap the rice cake.
When is the best time to eat Suman Moron?
Filipinos love eating their rice cakes during morning and afternoon break, which makes suman moron an ideal snack. It is very delicious when paired with a warm drink, it can either be a cup of tea, coffee, or hot chocolate. As the dessert is made from glutinous rice, eating it may feel like a heavy meal for others, thus it is only sometimes eaten after having lunch or dinner.
The consistency and texture of this treat are a lot smoother when compared to the original suman. The smell of chocolate tablea is strong enough for it to be the dominant scent of the dessert. In terms of appearance, the chocolate moron is a combination of the colors white and dark brown, with the brown color sometimes swirled or scattered around.
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Recipe
Suman Moron Recipe
Ingredients
Chocolate Moron
- 1 cup rice flour 125 g
- 1 cup glutinous rice flour 125 g
- ⅓ cup brown sugar
- ¾ cup chocolate melts 100 g
- 350 ml coconut milk add more as needed
Plain Moron
- 1 cup rice flour 125g
- 1 cup glutinous rice flour 125g
- ½ cup white sugar
- 350 ml coconut milk add more as needed
Instructions
- In a non-stick pan, combine the coconut milk, rice flour, glutinous rice flour and brown sugar. Turn on to medium heat, add the chocolate melts and stir until well blended. Cook while constanly stirring until it forms a dough. Remove from the pan and set aside.
- Using the same pan, combine all the ingredients for the plain moron and turn to medium heat. Continously stir and cook until it forms a dough.
- Clean and slightly heat the banana leaves, place about 1 tablespoon of the chocolate mixture, form into a log. Do the same procedure for the plain rice mixture.
- Place the two mixture side by side and twist to form a two-colored thicker log. Tie a string on both ends to secure.
- Steam for 25- 30 minutes. Best serve while it's warm!
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