Champorado

champorado

champorado

Tsampurado or champurrado in Spanish, is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. It can be eaten as a snack or dessert as well.

Ingredients:

8 tbsp. cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

½ cup sugar

3 ½ cups water

Condensed milk (optional)

Procedure:

  1. Pour 2 ½ cups of water in a pot and bring it to a boil.
  2. Put-in the glutinous rice and allow water to re-boil for a few minutes.
  3. Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
  4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
  5. Remove from the pot and place in a serving bowl.
  6. Serve hot with a swirl of condensed milk on top.

Recipe from  Food in Pantry

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Buko pandan

buko pandan

buko pandan

buko pandan

Another favorite Filipino dessert. Buko pandan is a very simple dessert yet so deliciously refreshing  that every Filipinos love.

Ingredients:

Procedure:
1. Boil coconut juice in pot. Add pandan extract then add green gulaman bars. Stir well continuously, while adding sugar until gulaman is well dissolved.
2. Pour into a flat mold. Use a strainer to remove any remaining solid particles. Let it cool and harden. Refrigerate for about 1 hour.
3. In a bowl, mix the shredded coconut, sugar palm, condensed milk and all purpose cream. Remove gulaman from refrigerator, slice into cubes and combine with the mixture. Chill until ready to serve.