Ingredients with Measurements:
- 1 cup glutinous rice
- 4 cups water
- 1 cup coconut milk
- 1/2 cup sugar
- 1/2 cup ube halaya (purple yam jam)
- 1/4 cup cocoa powder
- Pinch of salt
Special equipment needed:
- None
Step-by-step instructions:
1. Rinse the glutinous rice in water until the water runs clear.
2. In a pot, combine the glutinous rice and water. Bring to a boil then lower the heat to a simmer.
3. Cook the rice for 20-25 minutes or until it becomes soft and sticky.
4. Add the coconut milk, sugar, ube halaya, cocoa powder, and salt to the pot. Mix well.
5. Cook the mixture for 10-15 minutes or until it thickens to a porridge consistency.
6. Serve hot.
- Time:
Preparation time: 5 minutes
- Cooking time: 35-40 minutes
Temperature:
- Simmer
Serving size:
- 4 servings
Nutritional information:
- Calories: 462
- Fat: 19g
- Carbohydrates: 72g
- Protein: 5g
- Fiber: 2g
- Sugar: 39g
Substitutions for ingredients:
- Glutinous rice can be substituted with regular rice.
- Ube halaya can be substituted with mashed purple yam.
- Coconut milk can be substituted with any non-dairy milk.
- Sugar can be substituted with any sweetener of your choice.
Variations:
- Add toppings such as toasted coconut flakes, sliced bananas, or chopped nuts.
- Use different types of milk such as almond milk or soy milk.
- Add more cocoa powder for a richer chocolate flavor.
Tips and tricks:
- Stir the mixture constantly to prevent it from sticking to the bottom of the pot.
- Adjust the sweetness to your liking by adding more or less sugar.
- Use a non-stick pot to make cleaning easier.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the champorado in a pot over low heat, stirring constantly until heated through.
Presentation ideas:
- Serve the champorado in a bowl with a drizzle of coconut milk on top.
Garnishes:
- Toasted coconut flakes
- Sliced bananas
- Chopped nuts
Pairings:
- Coffee
- Tea
Suggested side dishes:
- None
Troubleshooting advice:
- If the champorado is too thick, add more water or milk to thin it out.
- If the champorado is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the rice thoroughly to prevent any foodborne illnesses.
Food history:
- Champorado is a traditional Filipino breakfast dish made with rice and cocoa powder.
Flavor profiles:
- Sweet and chocolatey with a hint of coconut.
Serving suggestions:
- Serve hot for breakfast or as a dessert.
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Region: Philippine