Suman Moron originated on Leyte, an island in the Visayas. It is a popular Filipino dessert that is served during holidays and other special occasions. Fortunately, I don’t have to wait for any special celebration to taste this delicacy because they are commonly sold outside of church on Sundays.

This recipe makes about 30 pieces of Suman Moron 4 inches long each.


  • 2 cups glutinous rice flour
  • 6 cups plain rice flour
  • 2 kilos of grated coconut meat
  • 1 large can of evaporated milk
  • ½ kilo of white granulated sugar (refined)
  • 1 kilo of muscovado sugar
  • 30 tableya chocolate, melted with 1/4 cup water
  • 1 cheddar cheese stick (julienned)
  • 1 cup of chopped peanuts
  • 1 small bottle of vanilla extract
  • 8 cups of boiling water
  • about 30 pieces of banana leaves, cut into rectangles (8 ″ x10 ″)

Cooking instructions:

  • In a bowl, place the grated coconut pulp and pour boiling water. Set aside. (Note: 8 cups of canned coconut milk can be used as an alternative.)
  • Mix the 2 types of flour well until well incorporated. Divide the flour mixture into two equal parts.
  • Squeeze the grated meat when the coconut mixture is cool enough to handle. Use a fine strainer to separate the coconut milk. Divide the coconut milk into two equal parts.
  • In a heavy-bottomed pan, place half of the flour mixture and pour in a part of the coconut milk, muscovado sugar, melted chocolate, vanilla extract and peanuts. Mix well and place over medium heat. Keep stirring as you cook the mixture. At first, uneven lumps will form. But as you continue to stir, the mixture will even out as it thickens. Turn off the heat when oil starts to come out. Let cool.
  • To the second half of the flour mixture, add the remaining coconut milk. Then about half the white sugar and evaporated milk. Mix well. Place in a separate skillet and cook over medium heat while stirring continuously. Remove from heat when the mixture is thick. Let cool.
  • Pass the banana leaves to the fire so that they are soft. Then use the squeezed and dried coconut pulp on the leaves.
  • Take a heaping tablespoon of the first mixture (chocolate) and place it in the banana leaf wrapper. Sprinkle some cheese before rolling, with the banana leaf covering the mixture. Therefore, your hands will not touch the mixture that is being rolled.
  • Take another heaping tablespoon of the second mixture (milk) and do the same process.
  • Place the two cylinders (milk and chocolate) and roll to form a thicker cylinder with the two colors merged.
  • Roll up the banana leaf to wrap tightly and tie a string at both ends to secure.
  • Repeat the process until all two mixtures have been wrapped.
  • Steam for about 45 minutes to 1 hour.
  • Let cool before serving.

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