Oops. Something looks familiar but sounds new. Have you heard of suman moron before? If not, Cooking Pinoy is here to give you a good recipe to make this one.
It exactly looks like your common suman. Moron, which can also be spelled as moron or muron, is actually a rice cake similar to suman. The only difference between them is that moron has chocolate tablea or mixed cocoa powder. A regular suman does not have such addition. Sometimes, a hint of vanilla is added. Other variants even include cheese, peanut and mango! Different islands or places may give you a different taste of this suman. Just like the regular ones, it is best partnered with coffee or any native chocolate drink. This delicacy is also called chocolate moron because of its distinct chocolate ingredient.
This rice cake originated from the Eastern Visayas region of the Philippines, particularly Samar and Leyte. In these areas, this kakanin is commonly served during fiesta, birthday parties, and even funeral wakes. It is also being promoted by the government as pasalubong among tourists. You can find them being sold in bundles of four, but they are individually packed.
Similar to suman, this glutinous rice cake is also wrapped with banana leaves or anahaw leaves at times. In this recipe, you may have noticed that these leaves should be brushed with butter? You are surely familiar with this technique. It will cause the rice delicacy to not stick onto the leaves. There will be also that certain aroma that you will love!
When should you enjoy this treat? Any time of the day will do! Just do not forget your accompanying drink. It will make the experience better. Are you ready for your own version of this rice cake? Try this recipe now!
- ½ cup malagkit (glutinous) rice
- 1-1/2 cup ordinary rice
- ¾ cup coconut milk
- 1-1/2 cup sugar
- 1 cup chocolate or cocoa (any brand)
- banana leaves, wilted over fire
- melted butter
- Soak over night the malagkit and ordinary rice. Grind the following day.
- Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
- Cook over low fire, constantly stirring until thick. Set aside and cool.
- Prepare the leaves for wrapping by heating by over low fire. Brush the leaveswith butter.
- Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
- Cook/steam for half an hour in a double boiler container or a steamer.
- Source: http://www.filipinorecipesite.com/
- Image: www.jinlovestoeat.com