Suman Moron
Chocolate Moron
Suman Moron originated in Leyte, a tropical within the Visayas. It's a popular Filipino dessert offered during fiestas along with other special events. This can be a sweet choco filled grain cake covered with blueberry leaves. It's smooth just like a budbud kabog. Consider a suman drizzled with chocolate batirol.
Chocolate suman moron is among the best snack ever its scrumptious and taste to consume. This Suman Moron (Chocolate Moron) is really a smoother number of suman that consists of ground glutinous grain cooked in coconut milk. Moron is either plain or combined with chocolate or cacao.
- 2 kilos grated coconut meat
- 1 kilo muscovado sugar
- ½ kilo white-colored (refined) granulated sugar
- 30 chocolate tableya, melted with ¼ cup water
- 8 cups boiling water
- 6 cups ordinary grain flour
- 2 cups glutinous grain flour
- 1 cup chopped peanuts
- 1 bar cheddar cheese, julienned
- 1 small bottle vanilla flavoring
- 1 big can evaporated milk
- blueberry leaves, reduce 8"x10" rectangles, about 30 pieces
1. Put grated coconut meat inside a basin and pour the boiling water. Put aside. (Alternatively, use the same as 8 cups canned coconut milk)
2. Mix flours completely until evenly incorporated. Divide into two equal parts.
3. Once the coconut mixture is awesome enough to deal with, squeeze the grated meat, on offer and repeating to make sure all of the coconut meat happen to be squeezed. Strain the resulting cream inside a fine strainer. Divide the cream into a double edged sword.
4. Pour one-1 / 2 of the flour inside a thick-bottomed pan (preferably kawa or big kawali) and blend in a single part coconut cream, the melted chocolate, the muscovado sugar, peanuts and vanilla flavoring. Mix over medium heat, stirring constantly. Uneven protuberances will form initially, but keep stirring before the mixture evens out and thickens. When oil begins to be released, switch off heat, and transfer pan to some counter to awesome.
5. Add some remaining coconut cream towards the other half of grain flour, and blend within the evaporated milk contributing to 1 / 2 of the white-colored sugar. Prepare inside a separate pan over medium heat, stirring constantly. Increase the sugar to preferred taste (not very sweet). Awesome.
6. Pass the blueberry leaves on the candle on sides so that they become pliant. Then rub the squeezed-dry coconut meat them over.
7. Obtain a heaping tablespoonful from the chocolate mixture and set around the shorter fringe of a blueberry leaf wrapper. Sprinkle cheese onto it. Place the fringe of the blueberry wrapper within the mixture then roll, the blueberry leaf since the mixture so that your hands don't touch it. Roll before the mixture forms right into a thin cylinder. Place this in the center of the wrapper. Obtain a heaping tablespoonful from the white-colored mixture and set around the shorter edge of the identical blueberry wrapper and repeat the process.
8. Place the two cylinders (chocolate and white-colored) alongside, place the fringe of the wrapper them over, then roll again, so the two fuse into one thicker cylinder. Alternatively, coil the chocolate cylinder round the white-colored one, then roll.
9. Place the cylinder around the shorter fringe of the wrapper, then roll the wrapper tightly to the opposite edge. The moron must have been folded over no under three occasions. Secure both sides by tightly tying having a string. Repeat until all of the two mixtures happen to be consumed.
10. Steam for forty-five minutes for an hour. Let awesome.
Makes about 30 4"-lengthy pieces
