T.L.E.

PROJECT PLAN

Submitted to:
MRS. ROSARIO CANTIGA REYES

Submitted by:
ANAMARIE VERGARA DACLES
TRIXIA ANN MADELO VALDEZ
LEONIDO CORTEZ YBANEZ

A project plan for cooking is making a SUMAN MORON

DATE START: 08-30-17 PROJECT PLAN: NO.1

NAME OF PROJECT: SUMAN MORON/MINORON DATE FINISHED:

Suman Moron is a smoother variety of suman. This chocolate moron that is made up of ground glutinous rice also
known as “malagkit” being cooked in coconut milk. Moron can either be mixed or plain with cocoa or chocolate.

I.OBJECTIVES:
1. TO LEARN MAKING A PERFECT MADE OF FILIPINO MORON DISH;
2.TO PROVIDE WELL COOKED AND DELICIOUS;
3.TO KNOW HOW TO FOLLOW THE STEPS;
4.TO LEARN THE MAIN PURPOSE IN COOKING;
5.FOLLOWING CORRECT RECIPE AND INGREDIENTS; AND
6.TO MAKE OUR OWN BUSINESS SOMEDAY.

II.INGREDIENTS:

.1/2 cup malagkit (glutinous) rice .1 cup chocolate or cocoa (any brand)

.1-1/2 cup ordinary rice .melted butter
.3/4 cup coconut milk .string
.1-1/2 cup sugar .banana leaves, wilted over fire
A.UTENSILS AND EQUIPMENT NEEDED:
.COLANDER
.MEASURING CUP/SPOON
.BOWL
.WIRE WHISK
.PLATE
.STEAMER
.COOKING PAN
.LADLE/OFFSET SPATULA
.KNIFE
.CUTTING BOARD

B.INGREDIENTS

INGREDIENTS DESCRIPTION UNIT PRICE TOTAL PRICE

1.MALAGKIT(GLUTINOUS)RICE also called sticky rice,
 sweet rice or waxy rice) is
a type of rice grown mainly in
Southeast and East Asia and
the eastern parts of South Asia,
which has opaque grains, very
low amylose content, and is
especially sticky when cooked.

2.ORDINARY RICE it is the most widely

consumed staple food
 for a large part of the worlds .

3.COCONUT MILK  is the liquid that comes

from the grated meat of
a mature coconut.

4.SUGAR  is the generic name for sweet,

soluble carbohydrates, many
of which are used in food.

5.CHOCOLATE OR COCOA  chocolate extracted from the

cocoa bean, including both
cocoa butter and cocoa solids.

6.BANANA LEAVES used for cooking, wrapping and

food-serving in a wide range of
cuisines in tropical and subtropical
areas.

7.MELTED BUTTER is a dairy product containing up to

80% butterfat (in commercial products)
which is solid when chilled and at 
room temperature in some regions and
liquid when warmed.

8.STRING  a cord usually used to bind,

fasten, or tie —often used attri-
 butively.

III.PROCEDURES:

1. Soak over night the malagkit and ordinary rice. Grind the following day.
2. Soak both ground rice in coconut milk until soft. Add sugar and the chocolate.
3. Cook over low fire, constantly stirring until thick. Set aside and cool.
4. Prepare the leaves for wrapping by heating by over low fire. Brush the leaves with butter.
5. Put 2 tbsp. of the mixture in every wrap. Tie with string. Repeat until all are wrapped.
6. Cook/steam for half an hour in a double boiler container or a steamer.