Suman Moron

Suman Moron

Choco Rice Cake

Moron is a milk and chocolate twisted flavored wrapped sticky rice cake (suman), a native delicacy in Tacloban Philippines . A smoother type of suman that is made up of 2 types of rice, cooked in coconut milk, milk and cocoa powder.

Ingredients :

Chocolate mixture ;

1 1/2 Cup rice flour

1/2 Cup glutinous rice

4 Tablespoon cocoa powder

1 Teaspoon vanilla

1 Cup coconut milk

1 Cup brown sugar

1/4 Cup chopped roasted peanuts

Milk mixture ;

• 1 1/2 Cup rice flour
• 1/2 Cup glutinous rice flour
• 1/2 Cup evaporated milk
• 1 Teaspoon vanilla
• 1 Cup coconut milk
• 1 Cup white sugar

 For wrapping ;

• Banana leaves
• Cooking twine

Directions :

Milk Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In a non stick pan, add the rice mixture, white sugar, evaporated milk, coconut milk, vanilla.
• Turn the heat to medium and stirring constantly until thick and smooth.
• Transfer into a plate and set aside to cool.

Chocolate Mixture ;

• In a bowl mix the 2 types of flour until well combined.
• In the same pan, pour the rice mixture and add the coconut milk, brown sugar, cocoa, vanilla and peanut.
• Turn the heat to medium and stirring constantly until oily and smooth.
• Transfer into a plate and set aside to cool.

Wrapping and Steaming ;

• Prepare the leaves for wrapping by passing over stove flame, brush with butter or margarine.
• Take a heaping table spoon of chocolate mixture and roll into a 3/4" tuber shape by hands.
• Do the same process on the plain milk mixture.
• Place the 2 tuber side by side and twist to form a thicker two color tuber.
• Place the tuber in 2 pieces of banana leaves, roll and tie a string at both end to secure.
• Steam for half an hour in a double boiler container or steamer.

Cooking Tips :

1. Before rolling the milk flavor into a tuber, add cheese.
2. Both ends can be fold or tied by string.

Watch video :

Binagol

Binagol

Taro Cake in Coco Shell

Binagol is made of a talyan root that has been crushed or grated, a type of root crop similar to taro. Mixed with coconut milk, condensed milk, sugar and cooked like a sticky cake, steam in coconut shell and wrapped tied in banana leaves that covers it.  

Ingredients :

• 1 Cup taro root
• 1 Cup Thick coconut milk
• 3/4 Cup brown sugar
• 1/2 Can condensed milk
• 4 Egg yolks
• Banana leaves
• 4 Coconut shells
• Cooking twine

Directions :

• In a non stick pan, combine shredded taro root, coconut milk and brown sugar.
• Cook over medium heat for about 6 minutes while stirring constantly.
• Reduce heat to low and cook for another 10 minutes.
• Add condensed milk and cook, stirring continuously for another 20 minutes.
• Fill each coconut shell with mixture, Make a well in the center and drop raw egg yolk.
• Cover the top with mixture and spread smoothly.
• Layer two pieces of banana leaves to cover the filled coconut shell and tie securely.
• Place in a steamer, cover and cook for another half an hour.

Cooking Tips :

1. You can add your choice of  chopped nuts.
2. Small Cereal bowl can be use if coco shell is not available.
3. Making a layered binagol, you may add grated purple yam or cassava.

Watch Video :