From Baguio, a Pink Champorado Recipe for Sweet Tooth Cravings!
Choose Philippines | April 23, 2020
Story by Micaella Ilao
Pink instead of chocolate-colored, this curious bowl of champorado is making waves in the City of Pines! Instead of using traditional chocolate, one hotel in Baguio decided to spice things up and add a beloved ingredient of Benguet into a bowl of champorado: strawberries.
According to Chef Jeffrey Santos, the creator of the dish, strawberries are one of the main products Benguet is known for and it would be unique to incorporate the fruit in a Filipino dish. "Karamihan talaga ay chocolate ang nilalagay nila kaya triny namin na strawberry para maiba naman. (Most use chocolate but we tried to use strawberries for a different experience)," Santos said.
While the fact that strawberries were put in instead of chocolate may be off-putting for some, Joan Liwas a customer who tried the dish out said, "Masarap siya! First time na natry ko, akala ko mauumay ako pero masarap siya. I can't get enough. (It's yummy! The first time I tried it, I thought I would not like it but it turned out to be delicious.)"
Inquisitive foodies can try this pink champorado for only P99 per bowl. However, since everyone is in quarantine, this dish can also be made at home especially since strawberries are now sold at a cheaper price.
3 cups quartered strawberries
1 cup evaporated milk
3 tbsp strawberry syrup
1 cup glutinous rice, washed
6 cups water
1/2 tsp salt
1 cup sugar
1 cup coconut milk
Make the strawberry syrup by combining 1 cup water and 1 cup sugar in a saucepan over medium heat and stir until sugar is dissolved. Mix 1 cup of sliced strawberries into pan and boil for 10 minutes. Once the syrup is ready, cook rice in a separate pot with water on low heat and stir constantly. Wait for the mixture to thicken then add the strawberry syrup mixture, salt, coconut milk and evaporated milk. Boil for about 5 minutes and serve with freshly sliced strawberries.