📝 About This Recipe
Hailing from the Eastern Visayas region of the Philippines, specifically Leyte and Samar, the Chocolate Moron is a sophisticated evolution of the traditional suman. This decadent treat features two distinct batters—one silky white and one rich with native cacao—twisted together to create a beautiful marbled effect. Its unique texture, achieved through a blend of glutinous rice flour and ordinary rice flour, offers a delightful chewiness that is perfectly complemented by the aroma of toasted banana leaves.
🥗 Ingredients
White Rice Layer (Plain)
- 1 cup Glutinous Rice Flour (sifted)
- 1/2 cup Rice Flour (regular, non-glutinous)
- 1 1/2 cups Coconut Milk (full-fat for richness)
- 3/4 cup Granulated Sugar (white sugar)
- 1 teaspoon Vanilla Extract
Chocolate Rice Layer
- 1 cup Glutinous Rice Flour (sifted)
- 1/2 cup Rice Flour (regular, non-glutinous)
- 1/2 cup Unsweetened Cocoa Powder (high quality or melted Tablea chocolate)
- 1 1/2 cups Coconut Milk (full-fat)
- 1 cup Brown Sugar (packed)
- 1/2 cup Roasted Peanuts (finely crushed)
Wrapping and Prep
- 20 pieces Banana Leaves (cut into 8x10 inch rectangles)
- 1/4 cup Coconut Oil (for brushing the leaves)
- 1 roll Cotton Twine (for tying the ends)
👨🍳 Instructions
-
1
Prepare the banana leaves by wiping them with a damp cloth. Pass them quickly over an open flame until they become shiny and pliable; this prevents them from cracking during wrapping.
-
2
In a heavy-bottomed non-stick pan over medium heat, combine all the White Rice Layer ingredients. Whisk until the flour and sugar are fully dissolved in the coconut milk.
-
3
Stir the white mixture constantly with a wooden spoon for 15-20 minutes. The mixture will thicken into a heavy, sticky dough that pulls away from the sides of the pan. Remove from heat and set aside to cool.
-
4
In a separate pan, combine all the Chocolate Rice Layer ingredients (except the peanuts). Whisk thoroughly to ensure there are no cocoa powder lumps.
-
5
Cook the chocolate mixture over medium heat, stirring continuously. As it begins to thicken, fold in the crushed roasted peanuts for that signature Leyte crunch.
-
6
Continue cooking the chocolate dough for about 20 minutes until it reaches the same thick, pliable consistency as the white dough. Remove from heat and allow to cool slightly.
-
7
Once cool enough to handle, take a tablespoon of the white dough and roll it into a 5-inch long log. Do the same with the chocolate dough.
-
8
Twist the white and chocolate logs together like a rope to create the marbled effect. Roll the combined log gently on a flat surface to smooth the edges.
-
9
Brush the center of a prepared banana leaf with a little coconut oil. Place the marbled log in the center.
-
10
Roll the banana leaf tightly around the dough to form a cylinder. Fold the ends inward or tie them securely with cotton twine to ensure no water enters during steaming.
-
11
Arrange the wrapped Moron in a steamer basket. Steam over boiling water for 30 to 45 minutes to fully set the rice and infuse the banana leaf aroma.
-
12
Remove from the steamer and let them cool completely. The Moron will firm up as it cools, reaching its perfect chewy texture.
💡 Chef's Tips
Use high-quality 'Tablea' (Filipino cacao liquor) instead of cocoa powder for a more authentic, deep chocolate flavor. Don't skip the rice flour; the mixture of glutinous and regular rice flour is what gives Moron its distinct bite compared to other suman. Ensure the banana leaves are properly wilted over heat, or they will snap when you try to roll the sticky dough. Grease your hands with a little coconut oil when handling the dough to prevent it from sticking to your skin. If the dough feels too soft after cooking, let it sit for 10 minutes; it firms up significantly as the temperature drops.
🍽️ Serving Suggestions
Serve at room temperature with a hot cup of Barako coffee or native Tsokolate (hot chocolate). Pair with fresh mango slices on the side to cut through the richness of the coconut and cacao. For an extra treat, dip the Moron in a bit of Latik (fried coconut milk curds). Enjoy as a 'merienda' (afternoon snack) or a portable breakfast for busy mornings. Store in the refrigerator for up to 5 days, but re-steam or microwave for 20 seconds before eating to restore the soft texture.