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Eastern Visayas

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  • Moron

Moron is pronounced like Morong. Moron is like the regular suman but the rice is cooked in coconut milk and mixed with a bit of cocoa. The Moron has the similar consistency of the suman and the cocoa enhances the taste. Moron is so soft that you can cut the small tube with a pair of scissors down the middle and just squeeze it out. You can go through a lot really quick.

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ORIGIN: Leyte and Eastern Samar

RECIPE: 

  • 1/2 cup malagkit (glutinous) rice

  • 1-1/2 cup ordinary rice

  • 3/4 cup coconut milk

  • 1-1/2 cup sugar

  • 1 cup chocolate or cocoa (any brand)

  • banana leaves, wilted over fire

  • melted butter

  • string

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Minang's Choco Muron Mary Ann's Bibingka and Muron

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  • Binagol

Binagol or sometimes called binangol is a visayan delicacy made from grated gabi or taro tubers and condensed milk then cooked in coconut shells and wrapped in banana leaves. I’m not sure if only Leyte, Tacloban produce this delicacy because when I was still young my mother buy this from her hometown whenever she went to her province

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ORIGIN: Leyte, Samar

RECIPE:

  • 3/4 cups shredded raw gabi Taro root

  • 1 cup rich coconut milk 2 medium coconuts

  • 3/4 cup brown sugar

  • 4 clean medium coconut shells 4 1/2" diameter and 2" high

  • 1/2 can 1 oz full cream condensed milk

  • 4 egg yolks

  • Wilted banana leaves

  • String for tying

  • Places where we can find this food:

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. Dionisio's Special Binagol and Moron

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  • Bukayo

Bukayo is a sweet Filipino dessert / snack that originated from Lingayen, it is made by simmering coconut strips in a mixture of coconut water and sugar until liquid is heavily reduced, mixture is then formed into balls or flat circles and left to harden to a chewy consistency.

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I have to warn you this is a very sweet desert and definitely a passport in having diabetes in the future if you consume this on a regular basis. For this recipe I had heavily reduced the sugar content to half so it’s only half bad which results to a more softer candy, I also used cornstarch to help in firming up the candy.

ORIGIN: LINGAYEN, PANGASINAN

RECIPE:

  • 3 young coconuts

  • 2 1/2 cups tightly packed brown sugar

  • 1 tbsp cornstarch

  • 1 knot pandan leaves

  • oil

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PLACES WHERE WE CAN FIND THIS FOOD:

  1. BUKAYO EATERY

  2. Vorashe Asian Dining & Coffee

  3. Pan De Amerikana - Marikina

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