If you are tired of the same familiar breakfast dishes repeating every day, try right away 2 enticing dishes of chocolate porridge and sweet corn porridge from your Philippines. Let’s head to the kitchen and get started!
1. Filipino Chocolate Porridge
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Filipino Chocolate Porridge Serves 2
Glutinous rice 300 gr Cocoa 100 gr Sugar 100 gr Milk 100 ml Water 1 l
How to Choose Good Rice for Porridge
Usually, we often use regular rice to cook porridge, but for the special chocolate porridge of the Philippines, glutinous rice will be an excellent and essential ingredient to create the dish. With the sticky and fragrant quality of glutinous rice, the chocolate porridge will have a richer and creamier texture than ever.
How to make Philippine Chocolate Porridge
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Prepare the ingredients
First, you should soak the rice for about 15 minutes so that when cooking, the rice will soften faster.
Add 100g of cocoa and 100g of sugar along with 200ml of water into bowl and stir well until all the ingredients are completely dissolved.
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Cook the porridge
Pour 500ml of water into a pot, when the water boils, add all the glutinous rice and cook. Stir the rice evenly and cover tightly for 20 minutes for the porridge to cook soft.
When the porridge reaches the desired softness, open the lid and add the chocolate and use whisk it evenly so that the porridge and chocolate blend together nicely.
Finally, when the porridge is done, scoop it into a bowl and drizzle some milk on top to serve.
Tip: Remember to keep stirring the porridge continuously because it can stick to the bottom of the pot!
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Final Product
Sweet and fragrant porridge, every bite is delightful and rich, ready to serve my family.
2. Philippine Sweet Corn Porridge
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Preparation
40 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Philippine Sweet Corn Porridge Serves 2 people
Sticky rice 500 gr Sweet corn 500 gr (American corn) Coconut water 400 ml Coconut cream 400 gr Water 500 ml Jackfruit 100 gr Pandan leaves 20 gr
How to Choose Good Corn
- You should choose fresh corn with green husks that are not dry, the corn silk should still be soft and smooth, and the stem should not be dark or wilted. Especially, the outer husk must tightly wrap the corn.
- In addition, pay attention to the corn kernels; they should be plump, uniform, shiny, and straight. Avoid choosing overly large corn; opt for medium-sized, slender ears.
Tip: If you don’t have time to prepare fresh coconut milk, you can still use canned coconut milk!
How to make Sweet Corn Porridge from the Philippines
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Prepare the ingredients
To make the porridge soft and delicious, remember to soak the glutinous rice for 30 minutes.
Remove the corn husk, carefully peeling off the silk to avoid it being stringy when eating. After peeling the corn, wash it thoroughly with water and use a knife to easily scrape the corn kernels off. Keep the corn core to cook with coconut water to enhance the sweetness and aroma.
Wash the pandan leaves, roll them up for easier cooking. Tear the jackfruit into bite-sized pieces.
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Cook the porridge
You turn on the stove and boil 200ml of water with 400ml of coconut milk and the corn core, remember to cover the pot so that the coconut milk boils quickly.
When the coconut milk boils, remove the corn core and add the glutinous rice and corn kernels. Stir the porridge evenly to prevent it from sticking to the bottom of the pot.
After 15 minutes, add the jackfruit along with 1 tablespoon of sugar to cook with the porridge. Finally, add 400ml of coconut cream and let the porridge boil for another 6-8 minutes before serving.
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Finished Product
The porridge has the fragrant smell of coconut milk, the sweet taste of corn, and the chewy deliciousness of jackfruit that will make everyone in your house love it.
About Chocolate Porridge and Sweet Corn Porridge from the Philippines:
Champorado, also known as chocolate porridge, is a dish from the Philippines but has its origins in Mexico. Cooked like regular porridge, chocolate porridge is made from glutinous rice and cacao, and sometimes it is served with dried fish and a dipping sauce made of vinegar. This is a very popular breakfast dish in the Philippines.
Ginataang mais – sweet corn porridge is a type of porridge made from glutinous rice and corn. For some recipes, the porridge is served with coconut milk or condensed milk. It is often eaten hot during the cold months, and when the weather is hot, having a bowl of cold sweet corn porridge is wonderful!
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Just imagine that chocolate and corn cannot be cooked into porridge, but nothing is impossible. Wishing you success with both 2 ways to cook chocolate porridge and sweet corn porridge from the very first attempt!
*Source of image references and recipes from: YouTube channel Luto at Negosyo and YouTube channel LittleChef Asia
