Champorado sa Gata

by Jake Albar
Dessert | March 19, 2019

Remember those days when you would wake up with that good ol’ champorado your mom made you when you were little? Reminisce and enjoy champorado that’s good weather it’s hot or cold. To add more creaminess to your champorado, adding gata will surely do the trick.

Recipe by Celine Clemente-Lichauco

Ingredients :

4 servings
For Champorado sa Gata
1 cup Malagkit (sticky rice)
3 cup Water
6 pc Chocolate tablea, chopped
0.5 cup Sugar
pinch Salt
1 cup Coconut milk
Danggit (dried fish) or dilis
For Pandan Coconut Milk
0.5 can Coconut milk
0.125 cup Water
2 tbsp Sugar or panucha
3 pc Pandan leaves

Procedures :

for Champorado sa Gata

  • 1
    Wash the malagkit well and pour into a strainer to drain.
  • 2
    Place the malagkit in a pot with water and let it boil over high heat. Lower heat to medium and stir rice constantly so that rice cooks evenly and does not stick to the bottom of the pot.
  • 3
    Add chopped tablea and sugar to the rice mixture. Stir until tablea and sugar are completely dissolved. Add salt and continue stirring until texture becomes thick.
  • 4
    Add the coconut milk to the mixture then turn off heat. Adjust taste by adding more sugar and pandan coconut milk. Serve with fried crispy danggit or dilis.

for Pandan Coconut Milk

  • 1
    In a small pot, combine coconut milk, water, sugar or panucha, and pandan leaves.
  • 2
    Simmer for about ten minutes, then discard pandan. Serve pandan coconut milk with champorado.