Have you tried adding peanut butter to champorado? It's good. And it works with other nuts. Here, a homemade roasted pistachio cream plus chopped roasted pistachios and kataifi transform your humble bowl into the viral Dubai chocolate bar. Less fuss and all of the hype.
Ingredients
Champorado
- ¼ cup malagkit rice
- ½ cup jasmine rice
- 4 cups water
- 4-5 pieces unsweetened tablea
- 1 tbsp sugar
Pistachio Cream
- 1 cup (150g) unsalted raw pistachios, shelled, more for serving
- ¾ cup milk or all-purpose cream, divided
- 2 tbsp unsalted butter
- 1 cup (about 4oz) white chocolate
- 1 tbsp white or powdered sugar
- salt
For Serving
- Pistachio Cream
- kataifi or something crunchy, like toasted pinipig
- chopped roasted pistachios
Cook rice: Add uncooked rice and water in a large pot over high heat. Bring to a boil, stirring occasionally to prevent clumping. Once boiling, stir again to break up clumps of rice. Reduce heat to low and simmer, stirring occasionally, about 10-15 minutes or until rice is tender.
Once the rice is tender, increase the heat to high. Stir the rice vigorously to break up the grains and release the starches until mixture is thick and creamy, about 10 minutes.
Add tablea: Reduce heat to medium and break the tablea into the rice. Stir until tablea is completely dissolved and distributed. Keep warm until ready to serve.
Toast pistachios: Heat a medium-sized skillet over medium heat. Once hot, add pistachios. Stir frequently to toast evenly until fragrant, about 3-5 minutes. Transfer toasted pistachios to a plate to cool. Reserve a few pistachios for serving later.
Melt white chocolate: Heat a small saucepan over medium-low heat. Add half of the milk or cream, and all of the butter. Stir until butter has melted into the warm milk. Add white chocolate and stir constantly until fully melted and incorporated into the milk mixture. This step can be done in the microwave with a microwave-safe bowl and 15-second bursts.
Make pistachio cream: Add roasted pistachios, remaining milk or cream, sugar, and salt into the bowl of a food processor. Blitz, pausing to scrape down the sides every now and then, to break pistachios and turn into a paste, about 5 minutes.
Add white chocolate mixture and blend until smooth and creamy. The longer you blend, the smoother the cream becomes.
Serve: Ladle champorado into individual serving bowls. Drizzle with pistachio cream as you would with condensed milk. Top with kataifi and chopped toasted pistachio. Serve warm with extra pistachio cream—it's the best part.
Notes
Kataifi or kadayif is a Middle Eastern pastry of shredded phyllo dough that resembles vermicelli noodles.
Kataifi is hard to source in the Philippines and challenging to make from scratch (tip: fried pancit bihon will not work). If you can't find it, don't let that stop you from trying this recipe with a crunchy proxy: toasted pinipig, rice crispies, even a chopped pistachio praline. Or skip it—the homemade pistachio cream is the best part, honestly!
