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Sep 15, 2011
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Coffee Champorado with Pili Brittle

By: Minnette Gamez-Aquino


Coffee Champorado with Pili Brittle

Coffee and your breakfast porridge in one bowl! Enjoy it sweet and milky or topped with your favorite dried salted fish, just like your regular champorado.

RELATED recipes:
Champorado, White Chocolate Champorado

Serves
4 to 6
Prep Time
5 minutes
Cooking Time 30 minutes

 

1/2 cup short grain sticky rice or
      malagkit, washed and drained
1/2 cup short grain rice, washed and drained
6 cups water
200 grams panucha
2 tablespoons instant coffee
2/3 cups milk
pili brittle, for garnish
evaporated milk, to taste

 

  Add rice, malagkit, and water into a saucepan and bring to a simmer. Stir often to prevent rice from sticking to pot.

2
  Add coffee and panucha. Incorporate well through continuous stirring, until rice is soft.

3
  Remove from flame. Add milk. Serve in bowls topped with pieces of pili brittle. Also have evaporated milk ready so diners can lighten the mixture to their liking.

 

Photography by Minnette Gamez Aquino




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