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

Advertisements

frozen delight to beat the heat of summer (ice candy)

It’s nearly summer here so I decided to try the recipe of an ice candy that I’ve just Google. It says ” Yummylicious” so I got so interested. Luckily  I have  an avocado, strawberry and I have a spare cocoa  powder in my pantry.  While making the ice candy I suddenly recall the memories I had when my mom is still alive. She was an entrepreneur back then and we run a small grocery store in our small village and one of the biggest hit on our store was the colourful ice candy made by my mom and me of course.   Anyway, to tell you honestly the recipe is a sure winner and a must try!. Another recipe that makes my husband and son happy. In fact husband says that he can’t resist my ice candies. They are really yummy and delicious, in short it is really ” yummylicious”. Thanks to Pinay In Texas Cooking Corner  for sharing the recipe.

Ingredients:
Avocado
  • 1 cup avocado (3 ripe avocados)
  • ¾ cup white sugar
  • ½ cup all-purpose cream
  • 2 ½ cups fresh milk
Chocolate
  • ½ cup Hershey’s Cocoa
  • 1 cup white sugar
  • ½ cup all-purpose cream
  • 3 cups fresh milk
  • ½ cup condensed milk
Strawberry
  • 10-12 pcs. strawberries
  • ¾ cup white sugar
  • ½ cup all-purpose cream
  • 2 ½ cups fresh milk
Procedure:
1. For each flavor, place all the ingredients in a blender.
2. Blend the ingredients until smooth.
3. Pour in a large bowl. Prepare the funnel, ice candy plastic bags, and a plate to hold the ice candy.
4. Place the funnel spout inside the opening of the ice candy plastic bag.
5. Stir the mixture before scooping a little more than ¼ cup of the mixture. Pour into the funnel. Make sure that you are holding the spout and plastic tightly so that the mixture won’t spill.
6. Twist the plastic just on top of the filled part then make a tight knot. A little bubble is normal. The ice candy has to be firm but not too tight so the plastic won’t rip.
7. Once you have done all your ice candy, wash them one by one to remove all the sticky spill. I also trim each plastic and just leave about an inch above the knot.
8. Place them in a flat surface in your freezer. You can stack them on top of each other in a maximum of 3 layers but don’t put anything else on top of them. Freeze  overnight or until hard enough. Serve and enjoy!
Note: I used cadbury cocoa:)