Comments on: Filipino Champorado and a Happy New Year!

By: Mariel

Mariel — Tue, 13 Oct 2009 00:44:09 +0000

Thanks so much for sharing the homemade version, Joy! :)

I had my White King one for dessert, after a dinner of leftover garlic rice, fried egg, and tuyo in olive oil :D I’m going to have it now as my second dinner hehe…

Hope you’re staying snug and warm wherever you are!
.-= Mariel´s last blog ..No-nonsense Career Advice =-.

By: joy

joy — Tue, 23 Jun 2009 07:28:57 +0000

You’re welcome. Gosh, yes! I love powdered milk on it, too. I still miss Nido!

By: Brixx

Brixx — Fri, 19 Jun 2009 03:57:59 +0000

Wht woanks for posting this..Champurado is my favorite since I was a kid..I love it when I add milk powder on top of it..YUMMM!! :)

By: ellen

ellen — Wed, 21 Jan 2009 07:55:05 +0000

haha i thought i was the only one who did this ;)

By: joy

joy — Tue, 20 Jan 2009 07:31:43 +0000

You’re welcome! You can definitely use Nesquik…but I couldn’t find it here. Plus, it is too sweet for me now. :) Champorado holds a lot of memories for me as well. Ahh…childhood food. :)

By: Metroknow

Metroknow — Tue, 20 Jan 2009 05:07:51 +0000

I’m so glad you published this post – I have lived on Guam several times in my life, including as a child, and champorado is one of my early memories. I had forgotten about it until I saw the title of your post. I’ve never known how to make it – all I knew was as a child it involved Nestle Quik :) — Cocoa powder will do nicely, thank you. :)

The very best to you, and thanks again!
Metroknow

Metroknows last blog post..Family Traditions

By: Emily

Emily — Mon, 05 Jan 2009 02:04:53 +0000

I thought I was alone on pronouncing it like that! But I love chocolate and rice pudding. It never actually dawned on me to combine the two. Thank you for sharing. Emilys last blog post..Debbie‚Äôs Shrimp Dip

By: joy

joy — Sun, 04 Jan 2009 06:56:03 +0000

Hi Pink Bowl Baker, cute nick by the way! :) I’ve found glutinous rice (also called sticky rice, sweet rice, sushi rice, waxy rice, botan rice, mochi rice, Japanese rice, and pearl rice) to be widely available. Whereabouts are you located?

I personally don’t soak glutinous rice before cooking it to make champorado because that tends to make it too soft and mushy which I don’t prefer. Soaking it will make it cook faster as well. Soaking is a must if you want to make sticky rice cake that needs to be manually stirred until it is super thick, because that means less time to exert arm muscle power.

Hope that helps you! Let me know if you have other questions. :)

By: joy

joy — Sun, 04 Jan 2009 06:38:23 +0000

Manggy, I’ve found condensed milk to not be milky enough for my champorado. I like eating condensed milk on its own. Hahaha.

By: pink bowl baker

pink bowl baker — Sun, 04 Jan 2009 05:26:00 +0000

I looked up glutenous rice for shopping because I have no idea where to even look for it here. Can you please tell me, do must grocery chains carry it or am I best to just get it online. One website said to soak it a for a little while before cooking? Is this an important step? If I ever do find some of this interesting rice? Thanks a bunch for the recipe. It does look completely like a bowl full of soul warming comfort.