Fluffy, Frothy Champorado

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Truth is, I don’t remember having champorado (“chocolate rice” to the kiddo) cooked with glutinous rice. For breakfast, it has always been left-over rice from dinner the night before. However, tablea has never been a problem. With Mom’s family in Batangas having a small coffee plantation, we had regular supply of tablea and kapeng barako. So here is how I cook it; the only difference is that I use finely ground dark cocoa powder available in supermarkets.

Oh, here’s another twist. Being in NZ where fresh milk makes the world go round, we are having fun with thick, fluffy froth on champorado! How to do it? You could whip up fresh milk with a hand mixer until thick and fluffy, use a milk frother, or the simplest way… shake enough milk in a sealed container. Yeah, that’s it. Barnyard and peasant-like but it works. (Back in those days, we used to write our names on our portion of champorado with evap milk.)

A bowl of left-over rice (or 1 cup of rice, glutinous or not)
1/2 cup finely ground dark cocoa powder (better if you have tablea)
Fresh milk (evaporated or condensed milk will do)

Add cocoa powder in a pot of boiling water. Stir and simmer for 2 minutes. Add leftover rice and bring to boil. Add 3 to 5 tablespoon of sugar and stir. Lower heat and simmer for 3 to 5 minutes until the mixture thickens. Serve hot with milk and sweeten more with sugar if you like.

Lasang Pinoy, Sundays. Fluffy.
Lasang PInoy, Sundays

And this is how I like it. Lotsa milk.

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I am not a professional cook. My only claim to having a culinary background is a short stint as my dad’s teen ‘sous chef’ in his carinderia ages ago. Dad ran small eateries since I was a young kid - serving standard ‘turo-turo’ food ranging from the likes of menudo, adobo, pritong isda, dinuguan, binagoongan, bopis, munggo, pinakbet and giniling to merienda fares like goto, ginataan, pancit bihon, halu-halo and saging con yelo.

My father, a farmer in his hometown before working his way to becoming an accountant, definitely influenced my cooking in a lot of ways than I thought. My siblings and I were raised in a backyard full of fruit trees and vegetable garden. We spent weekends and the summer breaks running around with ducks, chickens, goats and pigs. I had wonderful memories of gathering eggs, butchering chickens, selling vegetables and the sweet aroma of preserved fruits. But my love for art led me to a degree in Architecture. Just few months after getting my license, I went abroad and lived independently at age 23. Definitely no maid, no cook, and a totally different food culture. Along the way I met lots of friends and spent what seemed a lifetime learning new tricks and recipes.

Now living in Auckland, I am a work-from-home mum who juggles time between work, fun and family - in pursuit of work-life balance. No matter how busy I am, I love the idea of cooking for my family. My blog chronicles home cooking greatly influenced by life outside my home country from Southeast Asia to Beijing and Auckland. And most of the time, being busy also means easy (sometimes quick), affordable meals.

10 thoughts on “Fluffy, Frothy Champorado

  1. love the frothy fotos! have got to try making champorado with the frothy milk, simple yet it makes eating champorado more enjoyable.

  2. Wow iska! ang sarap naman! I looooove champorado…errr actually anything made from tablea is an all time fave…hehehe sarap ang native no? :)

    my grandmother also used dark chocolate when we have some sent from the US…only because I don’t like eating plain dark chocolate but using it for champorado is yummy :)

    Zee´s last blog post..LaPiS: Fluffy

  3. The first time my daughter tasted tablea she said it reminded her of champorado. Now she will only eat it with tablea, cocoa powder or any other chocolate won’t do.:)
    The frothy milk really looks pretty on chocolate color.

    Oggi´s last blog post..LaPiS: Fluffy Egg-White Omelet

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