Suman moron is a chocolate sticky rice roll from Leyte. It's soft and slightly chewy with a light chocolate flavor.
It's made with glutinous rice, coconut milk, and chocolate. The mixture is cooked first, then wrapped in banana leaves and steamed until set.
If you've had other suman before, this one is a bit different. This version also uses simple ingredients you can easily find.

Jump to:
What is Suman Moron?
Suman moron is a chocolate version of suman from Eastern Visayas, especially Leyte. It's made with glutinous rice, coconut milk, and cocoa or tablea, then wrapped in banana leaves and steamed.
Unlike plain suman, it has a chocolate flavor and a smoother texture because the mixture is cooked first before wrapping.
Ingredients You'll Need

Notes and Substitutions
- Rice flour: This helps keep the texture from getting too sticky.
- Glutinous rice flour: Made from sticky rice (also called sweet rice). This is what gives the suman its soft and sticky texture.
- Coconut milk: Fresh is always best, but I used canned coconut milk.
- Chocolate: I used cocoa powder (easy to find), but you can also use tablea (more traditional) or baking chocolate (richer and slightly thicker).
- Banana leaves: Used for wrapping and steaming. You can use parchment paper, but banana leaves give better flavor and aroma.
- Peanuts: Optional, but they add a nice crunch on top.
How to Make Suman Moron (Step-by-Step)
Step 1: Prepare the banana leaves
Wash the banana leaves and wipe them dry. Pass each piece quickly over low heat until softened and flexible so they won't tear when wrapping.
Cut into 16 rectangles, about 8 x 8 inches each. Set aside.

Step 2: Make the plain mixture
In a pan, combine:
- 1 can coconut milk (about 1¾ cups)
- 1 cup rice flour
- 1 cup glutinous rice flour
- ½ cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Whisk until smooth with no lumps.

Set the pan over medium-low heat. Switch to a spatula and keep stirring so it doesn't stick.
At first, it may look a little lumpy. Keep stirring and it will smooth out as it thickens.

Cook for about 10 minutes, until very thick. It should pull away from the sides of the pan and be thick enough to scoop.
Transfer to a bowl.

Step 3: Make the chocolate mixture
In the same pan (wiped clean or quickly rinsed), combine:
- 1⅓ cups coconut milk
- ½ cup rice flour
- ½ cup glutinous rice flour
- ¼ cup cocoa powder
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- A pinch of salt
Whisk until smooth with no lumps.

Set the pan over medium-low heat. Switch to a spatula and keep stirring so it doesn't stick.
At first, it may look a little lumpy. Keep stirring and it will smooth out as it thickens.

Cook for about 10 minutes, until very thick. It should pull away from the sides of the pan and be thick enough to scoop.
Transfer to a bowl.

Step 4: Fill and wrap
Place a banana leaf flat on your work surface. Scoop about 2 tablespoons of the plain mixture onto the center.
Using a spoon or spatula, spread it into an oval or rectangular shape, leaving space around the edges.

Scoop about 1 tablespoon of the chocolate mixture on top. Spread it in the same shape, but slightly smaller so it stays within the plain layer.
Starting from the edge closest to you, lift the banana leaf and fold it over the filling. Use the leaf to gently roll it into a log.

Wrap it snugly, but don't press too hard or the filling may squeeze out.
Fold in both ends to seal, then place seam-side down.

Step 5: Steam
Place the wrapped moron in the steamer with the folded side down.

Bring the water to a boil, then steam over medium heat for 40 to 45 minutes, or until firm.
Add more hot water as needed so the steamer doesn't run dry.

Step 6: Serve
Let your suman moron cool slightly before unwrapping. This helps them firm up and makes them easier to handle.

Serve warm or at room temperature. Top with crushed peanuts, if you like.

Cooking Tips
- Keep the heat on medium-low.Too much heat can make the mixture cook unevenly.
- Keep mixing the whole time. This keeps it smooth and prevents sticking.
- Cook until very thick. It should hold its shape and not be runny at all. This makes it easier to spread and roll.
- Add the suman once the water is boiling. Adding it too early can make it cook unevenly and turn out too soft.
How to Store and Reheat
- At room temperature: You can keep it at room temperature for up to 1 day, especially if your kitchen isn't too warm.
- To store: Refrigerate in an airtight container for up to 3 days, or freeze for up to 1 month.
- To reheat: Steam for 5 to 10 minutes until warmed through. You can also microwave in short intervals.

Recipe FAQs
Suman moron is a Filipino chocolate sticky rice roll from Leyte. It's made with glutinous rice, coconut milk, and chocolate, then wrapped in banana leaves and steamed.
Suman is usually made with plain sticky rice and coconut milk. Moron is a chocolate version, usually with a mix of plain and chocolate layers.
Yes, if you like a softer, more chewy texture.Using both glutinous rice flour and regular rice flour gives a better texture.
Yes. Wrap well and freeze for up to 1 month. Thaw, then steam to reheat.
More Filipino Desserts to Try
- Maja blanca: A creamy coconut pudding, often with corn.
- Mango sago: A chilled dessert with mangoes, sago, and nata de coco.
- Leche flan: Steamed custard with a caramel topping.
- Ube halaya: A smooth and sweet purple yam jam.
- Minatamis na saging: Sweetened saba bananas.
- Banana cue: Fried saba bananas coated in caramelized sugar.
- Crema de fruta: A chilled layered dessert with ladyfingers, fruit cocktail, and custard.
- Fruit salad: A creamy dessert with fresh or canned fruit and sweetened cream.
Other Kakanin Recipes You May Like

Did you make this recipe? I would love to know! Your feedback helps me make better recipes. Please rate, review, or comment below. Questions about this recipe are welcome, too!
Let's connect on Facebook, Instagram, Pinterest, TikTok, Twitter, and Youtube. Be sure to tag me when you try any of my recipes @recipesbynora!
📖 Recipe

Suman Moron Recipe (Chocolate Sticky Rice Rolls)
Equipment
- Pan
- Steamer
Ingredients
For the plain mixture
- 1 (13.5 oz) can coconut milk about 1¾ cups
- 1 cup rice flour
- 1 cup glutinous rice flour
- ½ cup sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For the chocolate mixture
- 1⅓ cups coconut milk
- ½ cup rice flour
- ½ cup glutinous rice flour
- ¼ cup cocoa powder
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- A pinch of salt
For wrapping
- 16 pieces banana leaves (about 8 x 8 inches each)
For topping (optional)
- Crushed peanuts
Instructions
- Wash the banana leaves and wipe them dry. Pass them quickly over low heat.
- Make the plain mixture: In a pan, whisk together the coconut milk, rice flour, glutinous rice flour, sugar, vanilla, and salt until smooth.Cook over medium-low heat (about 10 minutes), stirring with a spatula, until very thick. Transfer to a bowl.
- Make the chocolate mixture: In the same pan, whisk together the coconut milk, rice flour, glutinous rice flour, cocoa powder, brown sugar, vanilla, and salt until smooth.Cook over medium-low heat (about 10 minutes), stirring, until very thick. Transfer to a bowl.
- Fill and wrap. Place some plain mixture on a banana leaf and spread it out. Add some chocolate mixture on top. Roll snugly, then fold in the ends to seal.
- Steam folded-side down, for 40 to 45 minutes, or until firm. Add more hot water as needed.
- Let cool slightly and top with peanuts. Serve warm or at room temperature.
Notes
- Rice flour: Helps keep the texture from getting too sticky.
- Glutinous rice flour: Gives the suman its soft, sticky texture.
- Coconut milk: Fresh is best, but canned works well.
- Chocolate: I used cocoa powder, but you can also use tablea or baking chocolate.
- Peanuts (optional): Adds a nice crunch on top.
- Keep the heat on medium-low so the mixture cooks evenly.
- Stir constantly so it stays smooth and doesn't stick.
- Cook until very thick. It should hold its shape and not be runny.
- Start with boiling water. Adding the suman too early can make it too soft.
- At room temperature: Keep for up to 1 day if your kitchen isn't too warm.
- To store: Keep in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month.
- To reheat: Steam for 5 to 10 minutes until warmed through. You can also microwave in short intervals.









Comments
No Comments