Whenever it's the weekend, I would hurriedly jump off my working chair and remove my headset.
It’s not because I’m excited to rest after the five days of work, but it’s more of the adrenaline that runs through me. You know why? I’m excited to cook even a simple dish for my girls.
So today, instead of buying pandesal (a staple bread for breakfast in the Philippines) I cooked a simple yet irresistible breakfast for my three girls.
Their weekend craving is champorado (chocolate porridge).
The steps may look simple, yet I do it with labor of love. Whenever I cook food, I would always imagine how my girls' eyes would feast on the dish and excitedly taste it.
For sure, the aroma in the air would wake them up, excited to jump off the bed early in the morning.
So here’s how I did it. Nothing grand, we just need the ingredients below:
-cocoa powder - 3 tbsp.
-washed sugar - 5 tbsp
-glutinous rice - 1 cup
-coco pandan rice - ½ cup.
-water - 9 cups
-1 can of evaporated milk
-Powdered milk
And here are the steps for cooking:
- I wash the rice with running water and use the strainer to drain it.
- Next, boil the water and put a pinch of salt for flavor.
- Mix the rice to the boiling water.
- Add the cocoa powder and stir.
- Let it simmer before adding the sugar.
- Bring fire down to medium or low for slow cook for 30 mins.
Voila! It’s done.
I normally mix both powdered milk and evap on top of the Champorado for a richer flavor. My daughter loves to have a cold one, while my wife prefers to serve it hot.
Some Filipinos would also pair this with tuyo (fried fish) which is the perfect combo especially in rainy weather.
Happy to share with you all that my family loves it so much!