Suman Moron Recipe (Chocolate Sticky Rice Rolls)
Chocolate sticky rice roll made with a plain layer and a chocolate layer, wrapped in banana leaves and steamed until firm.
Servings 16
Calories 192kcal
Cost $8-$10
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.
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