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.
8 tbsp. cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
½ cup sugar
3 ½ cups water
Condensed milk (optional)
- Pour 2 ½ cups of water in a pot and bring it to a boil.
- Put-in the glutinous rice and allow water to re-boil for a few minutes.
- Dilute the cocoa powder in 1 cup warm water then pour-in the spot. Stir continuously.
- 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.
- Remove from the pot and place in a serving bowl.
- Serve hot with a swirl of condensed milk on top.
Recipe from Food in Pantry
This is almost similar to biko, the only difference is the topping and the colour of the cake. I never heard and eat like this before . I am glad that I did not hesitate to try baking it, it’s a very delicious native delicacy. In fact, I prefer this over biko. The topping was not really dark because I can’t find molasses so I just added more dark brown sugar in the recipe.
sticky rice cake
1. Wash and drain sticky rice. Combine with sugar and water and cook in rice cooker. Once the switch turns to warm, add butter. Mix well and set aside.
2. Preheat oven to 300 F.
3. Spread the rice mixture in a greased baking pan/dish. Using a greased wooden spoon, smooth the rice mixture until the surface is even. Bake for 20 minutes.
4. Meanwhile, combine topping ingredients in a small saucepan and cook over low heat for 20 minutes.
5. Pour over rice mixture. Increase oven temperature to 350F, and bake for another 15 minutes. Turn the broiler to low and continue cooking until the topping is all bubbly.
6. Allow to cool down. Slice and serve.
Suman is another native delicacy of Filipinos. I have seen frozen suman in some asian stores but I did not want to buy it instead I want to make it on my own. Good thing is that I have found a recipe that is perfect for my taste :)here is the link BUSOG! SARAP!
4 cups glutinous (sticky) rice
1 large can of coconut cream (560ml)
1/4 cup white sugar
a good pinch of salt
1 big packet of frozen banana leaves
Place the sticky rice on a large bowl and immerse it in water. Soak it for about 1 hour. Drain sticky rice and combine with coconut cream and salt. Cook it in rice cooker. Keep stirring till there’s no more visible liquid. Stir in the sugar till well combined. The mixture should be like a wet steamed rice (half cooked) appearance, with a bit of coconut cream coating the sticky rice. Turn off the rice cooker and take out the rice cooker bowl and set aside to cool.
Prepare your banana leaves: if you’re using frozen ones, defrost it first. Using a clean wet kitchen towel/paper towel, wipe the leaves. Sanitize the leaves over an open flame or stovetop.
Wrap your cooked rice in banana leaves and steamed it for 40 minutes.
Note: for detailed procedure on how to wrap the suman please click on the recipe link.:)