In a deep pan, combine the rice flour, glutinous rice flour, and sugar. Whisk to combine.
Add coconut milk and vanilla extract.
Simmer over low heat while stirring regularly until very thick, sticky dough forms and comes off cleanly from the sides of the pan. Transfer to a bowl to cool.
In a deep pan, combine the rice flour, glutinous rice flour, brown sugar, and Milo powder. Whisk to combine.
Pour coconut milk, mix a bit then add in chopped roasted peanuts.
Simmer over low heat while stirring regularly until very thick, sticky dough forms and comes off cleanly from the sides of the pan. Transfer to a bowl to cool.
While the suman batters are cooling down, heat the banana leaves over open flames until pliable.
Take a portion of the plain batter and place it on top of a banana leaf and flatten it about 6x4-inch in size. Take a portion of the Milo mixture and spread it into an even layer on top of the plain mixture, leaving a ½-inch margin.
Gently roll the two into a cylinder then wrap them over with the banana leaf. Tie the ends with kitchen twine. Repeat with the rest of the mixture.
Place the rolled suman moron in a steamer basket and steam over low heat for 30 minutes. Take them out of the steamer and serve warm.
Servings 0