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.
2 tbsp. Oil
4 cloves garlic
¼ cup chopped onions
2 cups (approx. ½K) skinless pork/ chicken/ beef, sliced
½ cup shrimps, shelled and deveined
1 shrimp cube
1 chicken cube
2 Tbsp. frozen green peas
6 cups water
3 Tbsp. cornstarch
2 Tbsp. soy sauce
1 tsp. sesame oil
1.Sauté onions and garlic in a large wok or skillet.
2.Add meat and then the chicken and shrimp cubes. Stir until cubes are completely dissolved and meat is partially cooked.
3.Add in shrimps. Stir until partially cooked.
4.Add 3 cups of the water. Simmer over medium heat, covered, for about 15-20 minutes or until pork is tender. This is the meat mixture.
5.Meanwhile, mix together the remaining 3 cups of water, cornstarch, soy sauce and sesame oil. This is the cornstarch mixture.
6.Pour cornstarch mixture into the meat mixture and bring to a boil.
7.Cook until sauce thickens.
8.Pour over cooked rice and serve hot.
Chedz Culinary Club Presents How to Make Buttered Puto with Cheese
This is our version of this classic pinoy recipe. Perfect for snacks or for pairing with dinuguan.
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4 cups flour, sifted
2 cups sugar, sifted
2½ tbsp baking powder
1 cup evaporated milk
2½ cups water
⅛ teaspoon Pandan essence
½ cup butter, melted
1 piece egg, raw
Filipino Cheese Sliced (Eg. Eden) or Quick Melt Cheese
4 cups water (for steaming)
1. In a mixing bowl, combine the dry ingredients starting from the flour, sugar,and baking powder then mix well.
Add the butter, evaporated milk, egg, water and pandan essence (dissolve the pandan essence in water) then mix all the ingredients thoroughly.
2. Pour the mixture in individual molds
3. If you are using non - quick melt Filipino brand cheese, You may put the cheese on top of the mixture otherwise put the cheese on top after steaming (step 6)
Pour the water in the steamer.
4. Arrange the molds in the steamer then steam for about 20 minutes
5. If you are using quick melt cheese,remove the cover of the steamer and top each puto with quick melt cheese then continue steaming (with the cover on) for 2 to 5 minutes
5. Remove from the mold and arrange in a serving plate
6. Serve either hot or cold. Enjoy!
Cebu Mango Float Recipe
4-5 Cebu Mangoes (Cubed)
2 Cans Nestle Cream 300ml
2 Cans Condensed Milk 300ml
Crushed Graham Crackers
1. Mix Nestle cream, condensed milk and mangoes in a large bowl
2. On a Pyrex container layer a generous amount of crushed graham crackers
3. Layer mango cream mixture
4. Repeat steps 2 and 3 until filled to the brim of the container
5. Cover container with cling wrap
6. Freeze overnight
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon sal
t1/2 cup milk1/2 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup butter1 cup white sugar
3 eggs, room temperature
red food coloring
blue food coloring
green food coloring
yellow food coloring
Preheat an oven to 350 degrees F (175 degrees C). Line two 12 cup muffin pans with paper baking cups. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Whisk together the milk, vegetable oil, and vanilla extract in a separate bowl until evenly blended; set aside.
Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Pour in the flour mixture alternately with the milk mixture, mixing until just incorporated.
Divide the cake batter into four separate bowls. Add a few drops of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter.
Using a different spoon for each color batter, spoon a small spoonful of each color into the cupcake liners, until 1/2 to 3/4 full. Do not mix the batter once it is in the cupcake liner. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 15 to 20 minutes.
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