Suman Moron (Chocolate Sticky Rice Rolls)

Suman moron is a chocolate sticky rice roll from Leyte.

It's soft and slightly chewy with a light chocolate flavor.

If you've had other suman before, this one is a bit different.

This version also uses simple ingredients you can easily find.

Ingredients You'll Need

Notes and Substitutions

• Glutinous rice flour: Made from sticky rice (also called sweet rice). This is what gives the suman its soft and sticky texture.
• Rice flour: This helps keep the texture from getting too sticky.
• 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.

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

• Refrigerate promptly in an airtight container at 40°F (4°C) or below and use within 3 days. Do not leave it out for more than 2 hours, or 1 hour above 90°F (32°C).
• 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

More Filipino Desserts to Try

• Maja blanca: Creamy coconut pudding with corn.
• Mango sago: Chilled dessert with mangoes, sago, and nata de coco.
• Leche flan: Steamed custard with a caramel topping.
• Ube halaya: Sweet purple yam jam.
• Minatamis na saging: Sweetened saba bananas.
• Banana cue: Fried saba bananas coated in caramelized sugar.
• Crema de fruta: Chilled layered dessert with ladyfingers, fruit cocktail, and custard.
• Fruit salad: Creamy dessert with fresh or canned fruit and sweetened cream.