Coffee Champorado with Pili Brittle

Coffee and your breakfast porridge in one bowl!


September 2011 Web-Exclusive | By Minnette Gamez-Aquino
Coffee Champorado with Pili Brittle
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at a glance

Main Ingredient

Rice and Grains

Type

Breakfast/Brunch

Preparation Time

00:00:00


Date Published

September 2011 Web-Exclusive

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.




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