Champorado

Tsampurado / Champorado (Spanish: champurrado) 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. However, dry champurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal". It can be eaten as a snack or dessert as well.

I specifically know this recipe being served by my mom during rainy season. A warm treat for a cold wet weather.

Photos by SDeluz

Ingredients:

1 cup glutinous rice

6 cups water

1/4 cup cacao

1/2 cup sugar

evaporated milk 

Procedure:

1. Clean glutinous rice. Boil rice with 3 cups water. Occasionally stir to prevent rice from sticking in the pan.

2. Add 1/2 cup water at a time until rice is done. Rice is done when it is transparent. 

3. Add cacao and sugar last.

4. Serve warm with evaporated milk. 

Ginataang Mais

Of all the ginataan meryenda recipes that I love, this is simply my favorite. The simplicity of the ingredients plus the salty sweetness of corn gives this a five star from my list of desserts. My sister-in.law adds slices of jackfruit to give it a much nicer aroma. I myself adds small tapioca pearls.

                        My favorite ginataang mais. (Photos by SDeluz)


Ingredients:
4 cups coconut milk (or 2 cans of 400 ml each)
1 can cream style corn
pinch of salt
1/2 cup glutinous rice
1/2 cup granulated sugar
optional: slices if jackfruit and 1/2 cup tapioca pearls


Procedure:


1. Boil coconut milk and washed glutinous rice (+ tapioca pearls) for 15 minutes until rice is cook.


2. Add corn and salt. Simmer for 5 minutes.


3. Put in sugar (+jackfruit) and mix until incorporated. Cook for two more minutes.


4. Serve and enjoy!


See, that easy! I love easy home cooked meals. Now share me your favorite desserts.

Ginataang Munggo

                          Ginataang Munggo (Photos by SDeluz)

Browsing through my friend's Facebook photos made me do a double take, for nestled in her new posts was this recipe. It's a childhood food that I have seem forgotten and can't even remember when I've last tasted. Cravings to recapture the taste made me rush to the Asian store to purchase needed coconut milk. 

So upon my feverish desire to bring back old memories, here is Ginataang Munggo (Guinataang Monggo). A Filipino afternoon treat made up of sticky rice (glutinous rice), toasted mung beans, coconut milk and sugar. Tell me what you think!

Ingredients:


1 can coconut milk (400 ml.) or 2 cups coconut milk
2 cups water
1/2 cup Mung Beans 
pinch of salt
1/2 cup granulated sugar
1/2 cup glutinous rice

                       Toasted mung beans. (Photos by SDeluz)


Procedure:


1. Toast the mung beans in a pan. Once brown, take it off the fire and pound with mortar and pestle. Winnow it.


2. Boil the coconut milk with water and add in the washed glutinous rice and toasted mung beans. Bring to a boil, then lower the temperature. 


3. Stir occasionally for 30 minutes adding hot water when consistency becomes too sticky. 


4. Once rice and beans are done, add sugar and salt. Serve hot or cold based on your preference.