SUMAN MURON RECIPE PLUS STEP BY STEP VIDEO. Hello, guys! Finally, I can confidently share this Muron recipe with you. I have tried making this Muron several times and I was just not able to perfect it and duplicate the Muron taste which I can remember when I was just in the Philippines; so now that I nailed it, I am just too excited to share this Muron recipe with you all.
This Suman Muron recipe starts with different types of flour: Glutinous rice flour and Rice flour. And for the liquid, I used coconut milk and evaporated milk which I did not use before. I think one of the reasons I failed the last time is that I used coconut milk for all of the mixture and that just tasted off.
So I experimented with evaporated milk for the white mixture and I used coconut milk for the chocolate mixture and turned out sooooo good.
Another correction I made with this Muron recipe is the thickness of the Muron itself. On the first try, I made the dough really thick and that made it too dry. So this time, I rolled the dough as skinny as it could be. In the video below, you will see how I prepared and rolled the dough and how I entwined them together to bind the chocolatey taste with the cream taste.
Another changes is I tried cooking the Muron by steaming and boiling it and you know what, it did not make any difference, so it is to you if you boil or steam it; but for me, I steamed it because I do not really want to make an extra effort in tying the Muron together.
SO, WHAT IS SUMAN MURON?
Suman Muron ( moo-ron) is a Filipino dessert almost similar to that of Suman. It wrapped with banana leaves, it is pre cooked and steamed for the the mixture to stick together and for the banana leaf’s aroma to stick to the dough. While Suman ‘s ingredient is mainly made of sticky rice, Moron is made mainly of glutinous rice flour and rice flour. It has two layers, which is the Chocolate Late ( Muron’s darker spot ) and the Milk Flavor layer ( Muron’s white spot) . These layers are intertwined together blending each other’s taste.
I am not sure if Muron is made in Luzon region, but this is certainly rampant in the Visayas region. I remember having this for the first time when I was 9 years old, and love it so much. I kept coming back and exhausted my .30 cents allowance.
I love the mixture of sweet and gentle bitter taste of the cocoa. In the Philippines though, we use Tablea or the real cacao, so there is a bit difference in the bitterness level when just using powdered cocoa from the store. Enjoy this snacks as much I did.
SUMAN MURON RECIPE PLUS STEP BY STEP VIDEO
Ingredients
Chocolate layer:
- 1 cup rice flour
- 1/2 cup glutinous rice flour
- 1/2 cup cocoa
- 3/4 cup sugar
- 1 teaspoon Vanilla FLavor
- 1 1/2 cup coconut milk
Vanilla Layer:
- 1 cup rice flour
- 1/2 cup glutinous rice flour
- 3/4 cup sugar
- 3/4 cup Evaporated milk
- 1 teaspoon Vanilla Flavor
Instructions
Chocolate layer:
- Put all of the first 4 ingredient in a medium sized bowl.
- And add in the coconut milk and vanilla.
- Mixed all of the ingredient and cook in a medium heat until pasty. ( watch video )
- Let cool and roll into small,long sized tube.And intertwine with the vanilla layer and wrap in a banana leaves
Vanilla Layer:
- Put all of the first 3 ingredient in a medium sized bowl.
- And add in the evaporated milk and vanilla.
- Mixed all of the ingredient and cook in a medium heat until pasty. ( watch video )
- Let cool and roll into small,long sized tube. And intertwine with the Chocolate layer and wrap in a banana leaves
- WHEN BOTH LAYER ARE INTERTWINED, WRAP THEM WITH BANANA LEAVES . LINE IN A STEAMER AND STEAM FOR 45 MINUTES.
Notes
Made this today! Not so sweet! Love it!
Thank you. Can you give it a good rating, so that others can see it too? I’ll appreciate it big time.
Hi there, if theres no banan leaves around. What are the alternative?
Hello, Dang. Some made this Muron with tin foil, but I have hesitation because it’s the banana leaves that make this distinct in flavor. If you have Pandan leaves, which I think is hard for you too, I would use that. Usually you can get banana leaves in Mexican stores.Thank you for visiting. 🙂
thanks for sharing your recipe! made this today and its in the steamer waiting to be done. hope it’ll be a success 🙂
Good luck .Let me know how it turned out.:)
First time making muron and I liked it. Not sure if it’s supposed to be sweet but this one is just right I thought. Followed recipe to the letter. 4 stars because there wasn’t an equal amount of white to chocolate.
Thank you.
Why is the amount of liquid for the white layer less than the amount of liquid for the chocolate layer? I followed the recipe exactly and the white layer was too dense. The chocolate layer turned out just right. The white layer needs a little tweaking.
Hi, Anna. The liquid is lesser in white layer than the chocolate layer because the choco layer has more dry ingredients compared to the white. For me, I think the white’s texture was good enough to my preference. You can tweak it as you like. Thanks.
I want to keep them for a later date. Can I freeze them before steaming? Or should I steam them then freeze and just microwave as needed?
Hi, Joanna. Steam all of it first; feeeze and thaw when you are ready to eat them. Remove the leaves and cover with damp paper towel, and microwave. Enjoy!
Taste so good! Thanks for sharing this recipe!
Thank you. If you don’t mind, can you rate the recipe?
It has been a known fact that Muron is a Waray-Waray Samar recipe. It’s not called Chocolate Suman nor Chocolate Muron, it’s just simply ‘Muron’ in Waray language.
thank you for sharing the video , I made it exactly …
Can I use fresh milk?
yes you can.
Thank you for this recipe. I would love to try it.
Hope you’ll like it.
Thanks for your tips good bless you .
God bless you too.
Never tasted it before ! I dearly thank you for the lesson !
You’re welcome. Thanks for visiting.