My parents grew up in Leyte province in the Philippines. Their dessert specialty is Muron (Chocolate Suman). Leyte is a province in the Philippines wherein many cocoa products were made. That’s why I love it too. 🙂

Ingredients

1. milk mixture
2. 1 1/2 cups Rice Flour
3. 1 1/2 cups Glutinous Rice Flour
4. 1 1/2 cups White Sugar
5. 1 cup Coconut Milk
6. 1/2 cup Evaporated Milk
7. 1 tsp Vanilla Extract
8. chocolate-milk mixture
9. 1 1/2 cups Rice Flour
10. 1/2 cup Glutinous Rice Flour
11. 1 cup White Sugar
12. 1/4 cup Cocoa Powder
13. 1/8 tsp Instant Coffee Powder (optional)
14. 1/8 tsp Salt
15. 1 cup Coconut Milk
16. 1/2 cup Evaporated Milk
17. 1 tsp Vanilla Extract
18. 1/2 tsp Butter / Margarine (optional)
19. 1/4 cup Roasted Peanuts, crushed
20. others
21. Leaves Banana
22. Steamer

Steps

1. Cut leaves into desired size. Pass it over the fire until wilted.

2. Milk Mixture: Combine Rice Flour, Sugar, Glutinous Rice Flour, Coconut Milk, Evaporated Milk, and Vanilla Extract. Mix Well.

3. Turn the heat on. Cook over medium-low heat and continue stirring until smooth and sticky.

4. Set aside and let it cool.

5. Chocolate-Milk Mixture: combine Cocoa Powder, Sugar, Coffee, Salt, and Evaporated Milk. Mix well.

6. Turn the heat on. Cook over low heat until slightly thickened.

7. Add Butter, Vanilla Extract, Coconut Milk, Rice Flour, and Glutinous Rice Flour.

8. Continue mixing until sticky and smooth.

9. Add Crushed Peanuts and mix well.

10. Set aside and let it cool.

11. Place 1 – 2 Tbsps of Milk Mixture on the Banana Leaves. *slightly grease the leaves

12. Form into a log.

13. Place 1 – 2 Tbsps of Chocolate Milk mixtures on top.

14. Shape into a log.

15. Roll it together.

16. Wrap the Muron.

17. Tie both ends.

18. Steam over medium-low heat for 30 minutes.

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