[ad_1]
Suman Moron originated from Leyte, an island in the Visayas. It is a popular Filipino dessert served at fiestas and other special occasions. Fortunately, I’m not waiting for any special celebrations to taste this delicacy because these are commonly sold outside the church during Sundays.
This recipe makes about 30 pieces of Suman Moron 4-inch long each.
Ingredients:
- 2 cups glutinous rice flour
- 6 cups ordinary rice flour
- 2 kg grated coconut meat
- 1 large can evaporated milk
- ½ kilo white (refined) granulated sugar
- 1 kilogram muscovado sugar
- 30 tableya chocolate, melted with 1/4 cup water
- 1 bar cheddar cheese (julienned)
- 1 cup chopped nuts
- 1 small bottle of vanilla
- 8 cups boiling water
- 30 pieces banana leaves, cut into rectangles (8 “x10”)
Cooking instructions:
- In a small bowl, place the grated coconut meat and pour boiling water. Set aside. (Note :. 8 cups of canned coconut milk can be used as an alternative)
- Mix the two types of flour well until thoroughly incorporated. Divide the flour mixture evenly into two parts.
- Squeeze grated coconut meat when the mixture is cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut evenly into two parts.
- In a thick-bottomed pan, put half the flour mixture and pour in one part coconut milk, muscovado sugar, melted chocolate, vanilla extract and nuts. Mix well and place over medium heat. Continue stirring while cooking the mixture. At first, uneven lumps form. But as you keep stirring, mixing will even out as it thickens. Turn off the heat when the oil starts to come out. Set aside to cool.
- For the second half of the flour mixture, add the remaining coconut milk. Then pour about half of white sugar and evaporated milk. Mix well. Set in a separate pan and cook over medium heat stirring constantly. Remove from heat when the mixture is thickened. Set aside to cool.
- Pass banana crosses the heat to make them supple. Then use the squeezed-dry coconut meat over the leaves.
- Take a heaping tablespoon of the first mixture (chocolate) and put on a banana leaf wrapping. Sprinkle a little cheese on it before rolling, with banana leaf covering the mixture. Therefore, you hands will not be touching the mixture being rolled.
- Take one heaping tablespoon of the second mixture (milk) and do the same procedure.
- Place two cylinders (milk chocolate) and roll to form a thicker cylinder with two colors fused together.
- Roll banana leaf wrap tightly and tie string on both ends to secure.
- Repeat the process until all the two mixtures has been packed.
- Steam for about 45 minutes to 1 hour.
- Let cool before serving.
[ad_2]
Source by Jasmine Enerlan