Go Back
–+ servings
Suman Moron featured image
Print

Suman Moron (Chocolate Sticky Rice Rolls)

Steamed chocolate sticky rice rolls wrapped in banana leaves.
Course Dessert, Snack
Cuisine Filipino
Diet Gluten Free
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 16
Calories 192kcal
Author Nora Rey
Cost $8-$10

Equipment

  • Wide 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 and dry the banana leaves. Pass briefly over low heat to soften, then cut into sixteen 8×8-inch pieces.
  • Whisk the plain mixture ingredients in a pan until smooth. Cook over medium-low heat for about 10 minutes, stirring constantly, until very thick and pulling away from the sides. Transfer to a bowl.
  • Wipe the pan clean. Whisk the chocolate mixture ingredients until smooth. Cook over medium-low heat for about 10 minutes, stirring constantly, until very thick and pulling away from the sides. Transfer to a bowl.
  • Spread 2 tablespoons plain mixture in the center of each leaf. Spread 1 tablespoon chocolate mixture on top, keeping it within the plain layer. Use the leaf to roll into a log. Wrap snugly without squeezing, then fold in both ends.
  • Place in a steamer, seam-side down. Bring the water to a boil, then cover and steam over medium heat for 40–45 minutes, until firm. Add hot water as needed so the steamer doesn’t run dry.
  • Cool slightly before unwrapping. Serve warm or at room temperature with crushed peanuts, if you like.

Video

Notes

  • Glutinous rice flour: Gives the suman its soft, sticky texture.
  • Rice flour: Helps keep the texture from getting too sticky.
  • 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.
 
 

Nutrition

Calories: 192kcal | Carbohydrates: 38g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 22mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin C: 0.1mg | Calcium: 13mg | Iron: 1mg