Blackpink Champorado in your area! | Farm To Table
Aired (October 13, 2024): Ha-How you like that rice delicacy in black and pink color? Tune in this episode as Chef JR Royol put some twist to this Pinoy favorite warmer; Champorado.
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00:00Aside from making our food more delicious whenever there's a tasty dish,
00:04there's also rice at the back of the food that we consider to be Pinoy comfort food.
00:09Like Lugaw, which makes you feel better whenever you're sick or going through something.
00:14And Champorado, which gives warmth to the body on cold days.
00:22We'll be using their black rice and their pink rice.
00:28Like other places in the Philippines, their Champorado uses coconut milk.
00:34To bring out the color of our rice, we'll be using two sauces.
00:40Our Kakang Gata and our Cocoa.
00:45And let's first make our Kakang Gata sauce.
00:50And because it's white, we'll make use of white sugar.
01:02And then a very light touch of salt.
01:09We'll just let it thicken a bit, then we'll set it aside.
01:14And using our second sauce, we'll make the base of our Cocoa.
01:21So I'll just put in our Cocoa powder.
01:23Once we get the consistency that's a bit thick, we can turn off the heat of our Kakang Gata.
01:30We can now concentrate on our Cocoa powder.
01:34And we'll make use of brown sugar.
01:37And just like our Kakang Gata, we'll add salt.
01:46But here, just a bit more.
01:48Because the salt would actually enhance the bitter flavor and the natural sweetness of our Cocoa powder.
01:56We'll just bring this to a boil.
02:02There, it's already boiling.
02:04See?
02:05We'll turn this off and set it aside.
02:18The same pot that we used for our Kakang Gata, that's where we'll put our pink rice.
02:23And for our Cocoa, that's where we'll put our black rice.
02:26It's okay if there's still some left.
02:29And then we'll just add water.
02:31Now for congee consistency, normally you would cook the rice with a 1 is to 8 ratio.
02:42Let's put this back after our rice is cooked.
02:49There, our Black and Pink Champurado is now cooked.
03:01Thank you for watching!