Chocolate Muron!

Now here's something to be proud of. It's Leyte's pride we're talking, some claim it from Samar. But the thing is, it's from Region 8 and it is famous around the country. It's made of ground/milled rice, tsokolate, coconut milk, and sugar. Yes we're talking about Chocolate Muron. Wrapped in banana leaf, then steamed to perfection, giving it a sweet and jelly-like texture. 

Just this morning, I think my mom went to the market to get some groceries, because tomorrow is our barangay Fiesta. We will celebrate St. Isidore, the Farmer's sainthood. She brought some muron, which I immediately got my hands on. Took a little time for pictures, then immediately shoved it in my mouth. 

I know I can make these, because I really want to. This can be served as breakfast, snack or dessert. 

Ingredients,

1. 1 Cup Rice Flour

2. 1 Cup Glutinous Rice Flour
3. 2 Cups Coconut Milk
4. 10 Pieces of Tableya, melt it over with water.
5. 1 Cup White Sugar
6. 1/2 Cup of Butter

7. 1/4 Cup Water

7. Banana Leaf, as wrapper.

Procedure,

1. Combine the rice flour and glutinous rice flour.

2. Then, together with the coconut milk and water, cook it over medium heat while constantly stirring until it is sticky.

3. Add butter and sugar and mix well.

4. Set half of the mixture aside, as you can see it currently looks white, and as you add the melted tableya (which is a Filipino chocolate) it will turn choco-brown. 

5. After setting half of the mixture aside, add the melted tableya on the remaining mixture and cook it for about 2-3 minutes.

6. Now you'll have 2 mixtures, which are white and brown. Take portions of each and place it on a banana leaf of your desired size. White mixture on one side, and the chocolate mixture on the other.

7. Wrap it with the banana leaf, I'm having a hard time using a string then tying it so I just folded both ends.

8. Steam it for 40 minutes, let it cool after cooking and enjoy!