The Happy Home Cook: Strawberry Champorado
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Strawberry Champorado (Photo by Rene Astudillo)
But what will champorado be like without the chocolate?
I recently came across a news feature about a different kind of champorado being served for breakfast at a boutique hotel inside Camp John Hay in Baguio City.
I was very intrigued, but I also realized that if there would be a place that would popularize a unique iteration of this traditional, favorite Filipino breakfast fare, it would be Baguio where this cool-weather fruit abounds.
I came up with this recipe just by looking at photos of the hotel’s strawberry champorado, and thought I’d come up with my version of it.
For one, instead of the usual plain malagkit (sweet, glutinous rice), I used a Cordillera blend sold in Baguio City’s public market. It is a mixture of black rice and malagkit.
I didn’t have to add sugar like one would when preparing the traditional champorado. The strawberry syrup already provided sweetness that was needed. I also added coconut milk and cream plus a topping of, what else, fresh strawberry, and desiccated coconut.
No tuyo for my champorado version, but I’m thinking of adobo flakes for next time.
Ingredients
1 cup, Cordillera champorado blend (or plain sweet, glutinous rice)
5 cups, water
1 cup, coconut milk
1 cup, strawberry-flavored syrup
1 cup, all-purpose cream
1/2 cup evaporated milk
Fresh straberries, cut in half, for topping
1 tbsp, desiccated coconut, for topping
Directions
In a deep pan or casserole, bring 5 cups water to a boil. Add rice and continue to cook until tender. Add in the coconut milk, evaporated milk and strawberry syrup and mix well. Keep on stirring while cooking to prevent the rice from sticking to the bottom of the pan. After about 5-7 minutes, turn off heat. Add in the all-purpose cream and stir. Transfer the champorado to individual serving bowls and top with desiccated coconut and fresh strawberries. Serve warm.
First posted in https://mybaykitchen.wordpress.com/2019/09/19/strawberry-champorado/
Rene Astudillo
Rene Astudillo is a writer, book author and blogger and has recently retired from more than two decades of nonprofit community work in the Bay Area. He spends his time between California and the Philippines.
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