chocolatety champorado

i've been craving for champorado lately and searched the net for a good recipe. i came up on this recipe and tried and liked it. the recipe is here but i'd like to post it here as well for my easy access. note that this particular recipe is chocolatey but not too sweet. you can always add sugar according to your taste and if you wanted a thinner champorado, don't hesitate to add water.

according to wikipedia, champorado is a sweet chocolate rice porridge. it is traditionally made by boiling sticky/sweet rice and cocoa powder giving it a distinctly brown color. it can be served hot or cold and with milk and sugar to taste. it is served usually at breakfast and sometimes together with dried fish locally known as tuyo or bulad in our native language. but i liked it as is.

ingredients:
1 cup glutinous rice (sticky rice)
3 cups water
1/4 cup cocoa powder, unsweetened
1/2 cup sugar
a pinch of salt

procedure:
wash the glutinous rice in water around 3 times or so, until the water runs noticeably clearer.

put the rice and water in a medium saucepan then bring to boil, occasionally stirring to prevent it from burning.

once it boils, stir continuously and make sure to lower the heat to a minimum.

in a small bowl, mix the cocoa powder, sugar and salt. add a small amount of water, just enough to turn the dry ingredients into a thick paste.

pour the paste mixture into the pot, mixing until well blended.

continue cooking the champorado until the rice is clear (no white centers), soft and fluffy.

serve with evaporated, condensed or fresh milk.

puto maya

puto maya, usually eaten early in the morning with cocoa/tsokolate; wrapped in banana leaves in triangle shape. this is very common in our province in cebu and davao. i like eating my puto maya just with sugar and sometimes, powedered milk and sugar.

this is my puto maya... a bit of disaster but still eatable. hahaha... i asked this recipe from my mother through texting. i just reduced the ingredients since i just wanted to try it and just missed eating puto maya. it was soggy and mushy maybe because i used rice cooker instead of cooking it over low heat over the stove top. when the rice cooker lighted on warm, the glutinous rice wasn't yet cooked. so i decided to transfer it to the satove top and added coconut milk since the bottom was starting to get burned. i almost lost hope and thought that it will be a disaster! it tasted puto maya, only mushy. i melted some chocolate chips and drizzle over the puto maya but the rest, i just had addtional sugar.

this was from my mother: cook the 1 kl. glutinous rice with 3 cups coconut milk, thumb-size ginger, 2 tbsp. sugar and 1 tsp. salt. combine the sugar and salt with the coconut milk before pouring over the glutinous rice. cook over low heat just until the rice is cooked.

i hope the next time i make this, it will be much better.

tikoy macapuno

we served this dessert the weekend we had a lechon night at home. i was wondering what to prepare that day. i wanted to prepare a simple and fast dessert since k would be using the oven. i saw this in mamely's foodblog and it's easy... just combine all the ingredients and pour in a baking dish and put in the oven for an hour. that's all.

this was originally called mochico bibingka by mamely and my friends have different names for it, too. but i'd like to call it tikoy macapuno since it tasted like tikoy only with macapuno. hehehe...

i'm glad that my visitors like it. :p

you can get the recipe here.

ingredients:
1 bag glutinuous rice flour (1 lb.)
1 egg
1 jar macapuno
1 can coconut cream
1/2 can (1cup) water
sesame seeds (optional)

procedure:
mix everything together, except sesame seeds, and spread in to a greased 9 x 13 baking dish.

sprinkle the sesame seeds on top; bake for 1 hour in a preheated 350° oven.

after 1 hour take it out and turn the oven on to broil.

in the meantime, take some melted butter (about 1 tbsp.) and brush the top of bibingka with a pastry brush. return to oven and broil for 2 minutes or until top is browned. keep an eye closely at the tikoy under the broiler. do not leave the kitchen or you'll have a burnt tikoy when you come back.

let cool and slice into squares.

• • • • • • •

if preferred, you can line baking pan or baking dish with banana leaf making sure to grease the top of leaf before pouring in the mixture.