Suman Moron (Twisted Sticky Rice Cake)

INGREDIENTS:

For milk suman mixture
  • 2 cups giniling na bigas (ordinary white rice flour)
  • 1 cup giniling na malagkit (glutinous rice flour)
  • 1 cup evaporated milk
  • 2 cups coconut milk
  • 1½ cups white sugar
  • 1 tsp. vanilla extract
For chocolate suman mixture
  • 2 cups giniling na bigas (ordinary white rice flour)
  • 1 cup giniling na malagkit (glutinous rice flour)
  • 1 cup cocoa powder
  • 3 cups coconut milk
  • 1½ cups brown sugar
  • 1 tsp. vanilla extract
For wrapping and steaming
  • banana leaves, cut into desired sizes and wilted over fire
  • melted butter or margarine
  • strings
  • water for steaming
For toppings (optional)
  • roasted nuts, crushed
  • condensed milk and chocolate syrup
  • grated niyog (matured coconut meat)

PROCEDURE:

1. Cook the milk and chocolate suman separately.
  
Milk suman
  • In a mixing bowl, combine the ordinary rice and glutinous rice flour. Add the white sugar and mix until well blended.
  • Place Place the mixture in a non-stick pan. Pour the evaporated milk, coconut milk and the vanilla extract, stirring continuously until all the ingredients are evenly distributed.
  • Continue stirring over medium heat until the mixture is thick and smooth.
  • Remove from heat and set aside to cool.

Chocolate suman
  • In a mixing bowl, combine the ordinary rice and glutinous rice flour. Add the brown sugar and cocoa powder, and then mix until well blended.
  • Place the mixture in a non-stick pan. Pour the coconut milk and add the vanilla extract, stirring continuously until all the ingredients are evenly distributed.
  • Continue stirring over medium heat until the mixture is thick and smooth.
  • Remove from heat and set aside to cool.

2. Prepare the banana leaves for wrapping. Cut the leaves into desired sizes and pass over heat until wilted. Brush with butter or margarine so the suman will not stick on the leaves.

3. Take a heaping tablespoon of milk suman and roll into a long tuber shape with your hands. Make sure that the length will fit into the banana leaf, leaving enough space on both ends (about ½ inch). Do the same process to chocolate suman.

4. Place the two tube-shaped suman side by side on a piece of cut banana leaf. Twist them to form a thicker tube with the two colors entwined together.

5. Roll over and wrap tightly with the banana leaf. Tie both sides with strings to secure. Repeat steps 3 to 5 until all the suman mixtures are wrapped.

6. Put the wrapped suman on a steamer or double boiler and steam for 30 to 45 minutes until cooked.

7. Unwrap the suman and place on plate. Top with condensed milk and chocolate syrup, and then drizzle with roasted nuts and niyog. You can serve it hot or cold. Enjoy!

**Makes 20 to 30 pieces of wrapped suman.

TIPS FROM ENZ:
  1. Crushed roasted nuts can be mixed to the chocolate mixture during cooking to add more flavor. You may also add a slice of cheese in the rolled milk suman.
  2. You may eat the moron with or without toppings as the suman itself is already flavored with milk and chocolate.
  3. Moron is not only perfect for dessert you can also have it paired with your morning coffee or chocolate drink.
  4. You may allow the suman to cool and store in the fridge. It can actually last up to one week.