Suman Moron (Filipino Chocolate Vanilla Rice Cake)

I'll never forget the first time I tried making Suman Moron. What a disaster! The chocolate and vanilla layers turned into a muddy mess because I had no idea how to twist them properly. But after three attempts and lots of kitchen cleanup, I finally nailed this gorgeous spiral rice cake that had my whole family asking for seconds.

This traditional Filipino treat combines chewy glutinous rice with rich chocolate and vanilla flavors, all wrapped up in aromatic banana leaves. The best part? Those crunchy peanuts scattered throughout give every bite the perfect texture contrast. It looks fancy and complicated, but once you get the hang of the twisting technique, you'll be making these beauties like a pro.

Ingredients

The combination of regular rice flour and glutinous rice flour creates the perfect chewy yet tender texture that defines authentic suman. Coconut milk provides natural richness and subtle sweetness while keeping the mixture moist during cooking.

Brown sugar in the chocolate layer adds deeper molasses notes that complement the cocoa, while white sugar keeps the vanilla layer bright and clean-tasting. The crushed peanuts add essential texture contrast, and banana leaves impart a subtle earthy aroma while keeping the suman moist during steaming.

Vanilla Layer:

• 1½ cups rice flour
• ½ cup glutinous rice flour
• ½ cup evaporated milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract

Chocolate Layer:

• 1½ cups rice flour
• ½ cup glutinous rice flour
• ¼ cup unsweetened cocoa powder
• 1½ cups coconut milk
• 1 cup brown sugar
• ½ cup crushed peanuts
• 1 teaspoon vanilla extract

For Wrapping:

• Fresh banana leaves
• Kitchen string or banana leaf strips

Equipment

• Large Mixing Bowls (2) - For preparing each layer separately and ensuring proper ingredient incorporation
• Whisk or Fork - To blend dry ingredients smoothly and prevent lumps
• Heavy-Bottom Saucepans (2) - For even heat distribution while cooking the mixtures to prevent burning
• Wooden Spoon - For constant stirring without scratching your pans
• Steamer or Large Pot with Steaming Insert - Essential for the final cooking process that gives suman its characteristic texture
• Kitchen Brush - For applying oil to banana leaves
• Sharp Knife - To cut and prepare banana leaves to proper size
• Kitchen String - For securing the wrapped suman bundles

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How To Make

1. Start by preparing your vanilla layer. In a large mixing bowl, combine the rice flour, glutinous rice flour, and white sugar using a whisk until evenly distributed. Create a well in the center and pour in the evaporated milk, coconut milk, and vanilla extract. Stir everything together until you have a smooth, lump-free mixture.
2. Transfer this vanilla mixture to a heavy-bottomed saucepan and place over low heat. Stir constantly for 10-15 minutes until the mixture transforms into a thick, paste-like consistency that pulls away from the sides of the pan. Remove from heat and set aside to cool completely.
3. For the chocolate layer, whisk together rice flour, glutinous rice flour, cocoa powder, and brown sugar in your second mixing bowl until well combined. Add the coconut milk and vanilla extract, stirring until you achieve a smooth mixture without any cocoa lumps.
4. Cook the chocolate mixture in your second saucepan over low heat, stirring continuously for 10-15 minutes until it reaches the same thick paste consistency as the vanilla layer. Fold in the crushed peanuts during the last minute of cooking. Remove from heat and let cool completely.
5. While your mixtures cool, prepare the banana leaves by briefly heating them over an open flame or in a dry pan until they become pliable and bright green. Cut into rectangles approximately 8x6 inches. Lightly brush each piece with cooking oil to prevent sticking.
6. Take 2 tablespoons of cooled vanilla mixture and roll it between your palms or on a clean surface to form a rope about 4 inches long. Repeat with 2 tablespoons of chocolate mixture to create a second rope of similar length.
7. Place both ropes side by side and gently twist them together to create a spiral pattern, being careful not to blend the colors completely. You want distinct spiral stripes throughout.
8. Place the twisted suman on an oiled banana leaf rectangle. Roll the leaf around the suman, tucking in the sides as you go to create a neat package. Tie securely with kitchen string or strips of banana leaf.
9. Repeat this process until all your mixture is used up, creating individual wrapped portions. Arrange the wrapped suman in your steamer basket, making sure they don't overlap too much.
10. Steam the wrapped suman for 30 minutes over rapidly boiling water. The banana leaves will darken and the suman will feel firm when properly cooked.
11. Remove from steamer and let cool for 5 minutes before serving. Serve warm for the best texture and flavor experience.

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Tips from Lola's Kitchen

Keep your heat low when cooking the mixtures to prevent scorching, which can create a bitter taste. The key to perfect spiral patterns is ensuring both mixtures are the same consistency before twisting together.

If one mixture is too soft or too firm, the spiral won't hold its shape. Practice the twisting technique with small amounts first - it's like making bread sticks but with more delicate handling required.

Substitutions

Rice flour can be replaced with all-purpose flour, though the texture will be less chewy and more cake-like. Coconut milk can be substituted with whole milk plus 2 tablespoons melted butter for richness.

If you can't find banana leaves, use parchment paper or aluminum foil, though you'll miss the subtle flavor banana leaves provide. Crushed peanuts can be replaced with toasted sesame seeds or chopped almonds for different flavor profiles.

Troubleshooting

If your mixture is too thin after cooking, continue stirring over low heat until it thickens properly. Lumpy mixtures can be pressed through a fine strainer while still warm.

If the spiral pattern disappears during wrapping, your mixtures may be too warm or too soft - let them cool more before shaping. Cracked suman usually indicates overcooking or insufficient moisture in the original mixture.

Storage & Reheating

Fresh suman moron keeps at room temperature for up to 2 days when properly wrapped. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months.

To reheat, steam for 5-8 minutes until warmed through, or microwave individual pieces for 30-45 seconds. Avoid removing from banana leaf wrapping until ready to eat, as this keeps the suman moist.

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FAQ

Related

Looking for other recipes like this? Try these:

Suman Moron - Filipino Chocolate Vanilla Spiral Rice Cake

Suman Moron is a Filipino steamed rice cake distinguished by its striking chocolate and vanilla spiral pattern. Made from glutinous rice flour cooked into thick pastes, the two colored layers are twisted together and studded with crushed peanuts before being wrapped in banana leaves and steamed. This traditional kakanin combines chewy texture with rich coconut milk flavor, creating an Instagram-worthy dessert that's as visually stunning as it is delicious.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Steam Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Course Dessert, Snack

Cuisine Filipino

Servings 4

Difficulty Medium

Ingredients

 

1x2x3x

Vanilla Layer:

• 1½ cups rice flour
• ½ cup glutinous rice flour
• ½ cup evaporated milk
• 1 cup coconut milk
• 1 cup white sugar
• 1 teaspoon vanilla extract

Chocolate Layer:

• 1½ cups rice flour
• ½ cup glutinous rice flour
• ¼ cup unsweetened cocoa powder
• 1½ cups coconut milk
• 1 cup brown sugar
• ½ cup crushed peanuts
• 1 teaspoon vanilla extract

For Wrapping:

• Fresh banana leaves
• Kitchen string or banana leaf strips

Instructions

 

• Start by preparing your vanilla layer. In a large mixing bowl, combine the rice flour, glutinous rice flour, and white sugar using a whisk until evenly distributed. Create a well in the center and pour in the evaporated milk, coconut milk, and vanilla extract. Stir everything together until you have a smooth, lump-free mixture.
• Transfer this vanilla mixture to a heavy-bottomed saucepan and place over low heat. Stir constantly for 10-15 minutes until the mixture transforms into a thick, paste-like consistency that pulls away from the sides of the pan. Remove from heat and set aside to cool completely.
• For the chocolate layer, whisk together rice flour, glutinous rice flour, cocoa powder, and brown sugar in your second mixing bowl until well combined. Add the coconut milk and vanilla extract, stirring until you achieve a smooth mixture without any cocoa lumps.
• Cook the chocolate mixture in your second saucepan over low heat, stirring continuously for 10-15 minutes until it reaches the same thick paste consistency as the vanilla layer. Fold in the crushed peanuts during the last minute of cooking. Remove from heat and let cool completely.
• While your mixtures cool, prepare the banana leaves by briefly heating them over an open flame or in a dry pan until they become pliable and bright green. Cut into rectangles approximately 8x6 inches. Lightly brush each piece with cooking oil to prevent sticking.
• Take 2 tablespoons of cooled vanilla mixture and roll it between your palms or on a clean surface to form a rope about 4 inches long. Repeat with 2 tablespoons of chocolate mixture to create a second rope of similar length.
• Place both ropes side by side and gently twist them together to create a spiral pattern, being careful not to blend the colors completely. You want distinct spiral stripes throughout.
• Place the twisted suman on an oiled banana leaf rectangle. Roll the leaf around the suman, tucking in the sides as you go to create a neat package. Tie securely with kitchen string or strips of banana leaf.
• Repeat this process until all your mixture is used up, creating individual wrapped portions. Arrange the wrapped suman in your steamer basket, making sure they don't overlap too much.
• Steam the wrapped suman for 30 minutes over rapidly boiling water. The banana leaves will darken and the suman will feel firm when properly cooked.
• Remove from steamer and let cool for 5 minutes before serving. Serve warm for the best texture and flavor experience.

Tips from Lola's Kitchen

Keep your heat low when cooking the mixtures to prevent scorching, which can create a bitter taste. The key to perfect spiral patterns is ensuring both mixtures are the same consistency before twisting together.

If one mixture is too soft or too firm, the spiral won't hold its shape. Practice the twisting technique with small amounts first - it's like making bread sticks but with more delicate handling required.

Tried this recipe?Let us know how it was!

The Story Behind Suman Moron

Suman Moron holds a special place in Filipino cuisine as one of the most visually striking traditional rice cakes, or kakanin, in the Philippines. This beloved dessert originated in the Visayas region, where creative Filipino cooks began experimenting with the classic suman recipe by adding chocolate layers to create beautiful spiral patterns. The name "moron" comes from the Hiligaynon word meaning "to mix" or "to combine," perfectly describing how the chocolate and vanilla layers are twisted together.

What makes Suman Moron truly special is how it represents Filipino ingenuity in the kitchen. Traditional suman was already a cherished treat made from glutinous rice and coconut milk, but inventive home cooks wanted to elevate this simple dessert into something more spectacular. By creating two separate colored batters and learning to spiral them together, they transformed an everyday rice cake into an impressive centerpiece worthy of special celebrations.

The addition of crushed peanuts wasn't just for flavor – it was a practical way to add protein and texture to what was essentially a carbohydrate-rich snack. Filipino families would prepare large batches of Suman Moron for festivals, family gatherings, and religious celebrations, with each cook developing their own technique for creating the perfect spiral. The banana leaf wrapping serves multiple purposes: it keeps the suman moist during steaming, adds a subtle earthy flavor, and makes individual portions easy to handle and share.

Today, Suman Moron continues to be a source of pride for Filipino bakers and home cooks. Its Instagram-worthy appearance has made it popular among younger generations who appreciate both its traditional roots and its photogenic qualities. Whether served at a neighborhood fiesta or a modern Filipino restaurant, this spiral rice cake connects diners to centuries of Filipino culinary creativity and the enduring tradition of turning simple ingredients into something extraordinary.