Tsampurado or champurrado in Spanish, is a sweet chocolaterice 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.
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.
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!
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.:)