Filipino Desserts > Coconut > Tsampurados

Coconut Tsampurado with Caramelized Bananas Recipe

Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1 cup coconut milk
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 1/4 tsp salt
- 2 ripe bananas, sliced
- 2 tbsp brown sugar
- 1 tbsp butter

Special equipment needed:
- Medium-sized saucepan
- Wooden spoon
- Frying pan
- Spatula

Step-by-step instructions:

1. Rinse the glutinous rice in cold water and drain.
2. In a medium-sized saucepan, combine the rice and water. Bring to a boil over medium heat.
3. Once boiling, reduce the heat to low and let the rice simmer for 20 minutes, stirring occasionally.
4. Add the coconut milk, cocoa powder, sugar, and salt to the rice. Stir well to combine.
5. Continue to cook the mixture over low heat, stirring occasionally, for another 10-15 minutes or until the mixture thickens.
6. In a separate frying pan, melt the butter over medium heat.
7. Add the sliced bananas and brown sugar to the pan. Cook for 2-3 minutes or until the bananas are caramelized.
8. Serve the tsampurado in bowls and top with the caramelized bananas.


Time:
Preparation time: 5 minutes
Cooking time: 35-40 minutes
Temperature:
Low heat
Serving size:
4 servings

Nutritional information:
Calories per serving: 408
Fat: 14g
Carbohydrates: 70g
Protein: 5g
Sodium: 162mg
Sugar: 35g

Substitutions for ingredients:
- Regular rice can be used instead of glutinous rice.
- Almond milk or soy milk can be used instead of coconut milk.
- Honey or maple syrup can be used instead of sugar.
- Dark chocolate chips can be used instead of cocoa powder.

Variations:
- Add shredded coconut to the tsampurado for added texture.
- Top with sliced almonds or chopped peanuts for added crunch.
- Add a pinch of cinnamon or nutmeg to the tsampurado for added flavor.

Tips and tricks:
- Stir the tsampurado frequently to prevent it from sticking to the bottom of the pan.
- Use ripe bananas for the best flavor and texture.
- Adjust the amount of sugar to your liking.

Storage instructions:
Store any leftover tsampurado in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the tsampurado in the microwave or on the stovetop over low heat, stirring occasionally.

Presentation ideas:
Serve the tsampurado in bowls and top with the caramelized bananas. Garnish with shredded coconut, sliced almonds, or chopped peanuts.

Garnishes:
- Shredded coconut
- Sliced almonds
- Chopped peanuts

Pairings:
- Hot coffee or tea
- Fresh fruit

Suggested side dishes:
- Toasted bread
- Fried plantains

Troubleshooting advice:
- If the tsampurado is too thick, add more water or coconut milk to thin it out.
- If the tsampurado is too thin, continue to cook it over low heat until it thickens to your liking.

Food safety advice:
- Make sure to cook the rice thoroughly to prevent any foodborne illnesses.
- Store any leftover tsampurado in the refrigerator and consume within 3 days.

Food history:
Tsampurado is a traditional Filipino breakfast dish that is made with glutinous rice, cocoa powder, and sugar. It is often served with milk or evaporated milk.

Flavor profiles:
- Sweet
- Chocolatey
- Creamy
- Coconutty

Serving suggestions:
Serve the tsampurado hot for breakfast or as a dessert after dinner.

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Region: Philippine

Taste: Sweet, Creamy, Coconutty, Caramelized, Banana, Banana-Flavored