Alam nyo ba kung paano gawin ng madalian ang chocolate moron ng Leyte? Alamin din ang sekreto kung bakit masarap ang kakanin na ito pagtalagang gawa ng mga Waray sa Leyte. For the complete recipe please refer below.
Ingredients:
For chocolate dough
1 1/2 cup pure coconut milk
3/4 to 1 cup brown sugar ( you can adjust according to your taste)
1 1/4 cup & 2 tsp condensed milk
2 eggs
1/2 tsp salt
3 tbsp peanut butter (original recipe called for peanuts but I used peanut butter for easy rolling)
1/2 cup margarine
3/4 cup sugar
2 & 1/2 cups & 2 tbsp glutinous rice flour ( I recommend glutinous rice flour over a regular rice flour for a soft texture)
1/2 cup & 5 tsp unsweetened Hershey chocolate powder
2 tsp.vanilla
1/4 cup & 3 tsp cheese
Procedure:
1.Mix all ingredients to list except for the glutinous rice flour. Make sure to properly whisk the eggs before turning on the heat.
2. Bring to simmer and gradually add the glutinous flour. Stir the mixture together until well combined and sticky choco dough is formed
3. Remove from the heat and let cool/chill.
For white Dough:
3 cups pure coconut milk
4 eggs
2 cups condensed milk
2 tsp vanilla
1 tsp salt
4 1/4 cups glutinous rice flour
2 cups margarine
4 tsp peanut butter
1/4 cup cheese
Procedure:
1.Copy the same steps in making the chocolate dough.
2.Knead chocolate and white dough separately. Use a rolling pin to roll out the dough to save time.
3. Form a small log with the chocolate dough and wrap it with the flattened white dough.
4. Cut into preferred size. Wrap with the banana leaves and tie both ends to seal.
5. Steam it for at least 30 minutes or more depending on the size of the chocolate moron.
You can make uo to 70 pcs chocolate moron with this recipe.
(Note: When cooking both the white and chocolate dough, you can add more glutinous flour to get the right consistency.)
Tips:
I highly recommend to heat treat the banana leaves rather than blanching them in boiling water. During that process the banana leaf releases some natural oil, which also makes them fragrant, nicely shiny and glossy. And of course, smooth, bendable and easy to work with.
Since we all have different taste buds I suggest you adjust the mixture according to your taste before adding the glutinous rice flour. Add more sugar if you have a sweet tooth or more margarine and peanut butter. Or you could just stick to the recipe.
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