Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/2 cup evaporated milk
- 1/2 cup coconut jam
- Pinch of salt
Special Equipment Needed:
- Medium-sized pot
- Wooden spoon
Step-by-Step Instructions:
1. Rinse the glutinous rice in cold water until the water runs clear.
2. In a medium-sized pot, combine the rice and water and bring to a boil.
3. Reduce the heat to low and let the rice simmer for 20-25 minutes, stirring occasionally.
4. Add the cocoa powder, sugar, and salt to the pot and stir until well combined.
5. Continue to simmer the mixture for another 10-15 minutes until the rice is fully cooked and the mixture has thickened.
6. Stir in the evaporated milk and coconut jam until well combined.
7. Remove the pot from the heat and let the champorado cool for a few minutes before serving.
Time:
Preparation time: 5 minutes
Cooking time: 45 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Total fat: 6g
Saturated fat: 4g
Cholesterol: 10mg
Sodium: 50mg
Total carbohydrates: 72g
Dietary fiber: 3g
Sugar: 35g
Protein: 5g
Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice, but the texture will be different.
- Brown sugar can be used instead of white sugar for a richer flavor.
- Coconut cream can be used instead of evaporated milk for a creamier texture.
- Nutella or peanut butter can be used instead of coconut jam for a different flavor.
Variations:
- Add sliced bananas or strawberries for a fruity twist.
- Top with whipped cream or marshmallows for a decadent treat.
- Use dark chocolate instead of cocoa powder for a richer flavor.
Tips and Tricks:
- Stir the champorado frequently to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
- Serve the champorado warm or chilled, depending on your preference.
Storage Instructions:
Store any leftover champorado in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the champorado in a pot over low heat, stirring occasionally, until heated through.
Presentation Ideas:
Serve the champorado in bowls or mugs, topped with a dollop of whipped cream or a sprinkle of cocoa powder.
Garnishes:
- Shredded coconut
- Chopped nuts
- Chocolate chips
Pairings:
- Coffee
- Hot chocolate
- Milk
Suggested Side Dishes:
- Toasted bread
- Pandesal (Filipino bread rolls)
- Fried bananas
Troubleshooting Advice:
- If the champorado is too thick, add more water or milk to thin it out.
- If the champorado is too thin, simmer it for a few more minutes until it thickens.
Food Safety Advice:
- Make sure to cook the rice thoroughly to prevent any foodborne illnesses.
- Store any leftover champorado in the refrigerator and consume within 3 days.
Food History:
Champorado is a popular Filipino breakfast dish that is made with glutinous rice and cocoa powder. It is often served with milk and sugar, and sometimes topped with dried fish or tuyo. Coconut jam, or kaya, is a sweet spread made from coconut milk, sugar, and eggs that is commonly used in Southeast Asian cuisine.
Flavor Profiles:
The champorado has a rich chocolate flavor that is balanced by the sweetness of the coconut jam. The glutinous rice adds a chewy texture to the dish.
Serving Suggestions:
Serve the champorado for breakfast or as a dessert after dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: Philippine
Taste: Sweet, Creamy, Nutty, Coconutty, Chocolatey