Champorado is a Filipino chocolate rice porridge made with pure chocolate tablets, called tablea, sugar and glutinous rice. It can be topped with different toppings such as powdered milk, condensed milk, mangoes or dried fish for a salty contrast.
This version is made using a rice cooker.
Tablea 5 pieces (20 grams total)
2 tsp Sugar
1/2 cup Glutinous rice
3 cups water
Pour in water to rice cooker. Add in tablea and sugar. Bring to boil.
Add in rice. Brig back to a boil. Stir occasionally to prevent rice from sticking to the bottom.
Once boiling. Put rice cooker to warm. Keep it warm for 30 minutes or until the mixture thickens.
Serve with condensed milk, to adjust the sweetness, add in powdered milk and mangoes as toppings.
1 Kilo Mango (Cubed)
1 Cup (200g ) White Sugar
4 Kalamansi, Juiced
1 Cup Graham Crackers
2 Tsbp. White Sugar
1/4 Cup Melted Butter
2 (8 ounces) packs cream cheese, softened
1 cup Sour Cream
3/4 cup White Sugar
1 tsp. Vanilla Extract
2 Tbsp. All-purpose Flour
Combine half of the mango, sugar and kalamansi juice in a medium saucepan. Put on a medium-high stove top. Mix well until sugar is melted and wait until mixture is boiling. Reduce heat to low. Simmer for 30 minutes. Remove from heat and let cool. Add in the rest of the mango.
Combine graham and sugar in a medium-sized bowl. Add in melted butter and mix well. Pat mixture to a 9 inch springform pan. Level with a spoon.
Mash cream cheese until soft and creamy Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
Bake in a preheated 325 F (165˚ C) oven for 1 hour or until firm.
Glaze mango topping mixture on top of cheesecake. Chill overnight and until ready to serve.
Here is our version of a super easy Pineapple Jam
2 Canned Pineapple (Crushed or Chunks) 227g cans
*crushed will make a smoother jam while chunks will create a chunkier jam
400 mg or 2 cups sugar
Pour in pineapple along with liquid in a medium sized saucepan. Add in sugar and juice of kalamansi. Turn heat to medium-high. Stir and wait until boiling. Once it starts to boil turn heat to low. Simmer for at least 30 minutes and all the pineapple turns translucent. Stir occasionally. Let cool and transfer to a mason jar. Refrigerate overnight. Enjoy with your favorite bread.
Our version of Kinilaw (Filipino style ceviche). Made from Trevally or Mamsa as it is locally known in the Visayas. Delicious and fresh.
Ube Halaya Recipe:
2 kilos ube
1/2 cup (1 stick) unsalted butter
1 can (390g) Condensed Milk
1 can (370g) Evaporated Milk
1/4 Brown Sugar
Water (as needed)
Pressure cook 2 kilos of ube for 40 minutes
While ube is softening, Mix 1/2 cup butter, 1 can of condensed milk, 1 can evaporated milk, 1/4 brown sugar. Heat in medium heat until simmer.
Remove ube from pressure cooker then remove skin and mash the ube. Add it to the butter, milk and sugar mixture.
Simmer in low-medium heat while stirring occasionally. Add water if the mixture becomes too dry. Once the ube is completely mixed and has good consistency. Take off heat and cool. Once cooled down pass through a sieve for finer texture.
Keep in cool in fridge.
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Prefix +6332 for calls outside of Cebu or from mobile phonesPrefix +6332 for calls outside of Cebu or from mobile phones