Filipino Champorado Rice-Cream
I’m still on that rice cream grind.
Ever since I made my Filipino Biko inspired Rice-Cream, I have had a lot of requests to make a Champurado inspired version one as well.
Look who finally got around to it!
Champurado is a Filipino sticky rice pudding (with Spanish roots) it’s made with coconut milk and glutinous rice. It can be many flavours: ube, pandan and the classic version— chocolate.
The chocolate that is typically used is called Tablea. It’s a mix of cocoa and sugar that can come in puck form, making it super convenient to just throw in your pot to make Champurado.
I paid a visit to a local Filipino grocery store to get my hands on Tablea for this recipe. However, you can buy it online here.
An iconic topping for Champurado is dried fish, called Tuyo (Herring) and I thought it would be interesting to include that aspect into the rice-cream as well.
Although, instead of herring I chose anchovies, as they come a bit smaller and can be more discreetly incorporated!!
I chose to mix them with chocolate, as well as make a fun coconut caramel topping.
Don’t be nervous about the anchovies— the sweet and salty combo is better than you think! The taste is subtle but adds a fun uniqueness to this dessert.
I know you’ll love it, so let’s make it!
Recipe:
Special Equipment:
Ice Cream Maker
Blender
Kitchen Scale
Rice-Cream Base:
40g glutinous rice (I used Thai Glutinous Rice)
250ml heavy cream
400ml full fat coconut milk
100g Tablea (5 pucks)
50g granulated sugar
125ml 2% milk
2g salt
0.5g xanthan gum
70g semi-sweet chocolate
2g small anchovies
Notes before you start:
This creamy custard heavily relies on glutinous rice to achieve the correct consistency so for this recipe there really are no substitutions.
Full fat coconut milk is recommended as it lessens the water content in the custard base, preventing the likely-hood of ice crystals forming.
Yes, this can be made in a Ninja Creami. I used a Cuisinart 1.5 Quart Ice Cream Maker.
I don’t recommend this as a no-churn recipe. It could be eaten chilled! But freezing it will end up creating a solid block that’s hard to scoop!
I recommend adding xanthan gum to the mix. This prevents it from getting too hard once stored in the freezer. Use a precise scale as a little goes a long way! This addition is of course optional, but I encourage it for a better ice cream texture.
Prepare your ice cream maker by freezing the double insulated freezer bowl for 24 hours. If using a Ninja Creami, skip ahead.
Measure out 40g of glutinous rice and pour into a small bowl. Rinse the rice with water until it runs clear.
Add 1 cup of fresh water to the bowl and allow the rice to soak for 20 minutes.
Prepare your tablea by roughly chopping the pucks into smaller bits.
In a medium sauce pot, add the heavy cream, full fat coconut milk, chopped tablea, and the soaked rice. Set over medium heat. Stir and bring to a simmer.
In a small bowl mix together the xanthan gum and granulated sugar. This is to disperse the powder and prevent the xanthan gum from forming clumps.
While stirring, sprinkle this sugar mix to the pot.
Continue to cook the porridge mixture over the lowest heat for 25-30 minutes, or until the rice is soft. Stir it frequently so it doesn’t burn/ attach to the bottom of the pot.
When the rice has fully cooked, remove from the heat. Add the remaining salt, and milk, to thin out the mixture.
Place the mixture in a blender (or use an immersion blender) to blend the mixture until it is smooth. Pour it through a sieve to get rid of any lumps of rice, and discard what is left in the sieve.
If using an ice cream maker: Cover the bowl with plastic wrap so that it is touching the surface of the custard (this is so it doesn’t form a skin/film).
Refrigerate for 6 hours or until cold.
If using Ninja Creami: Transfer the sieved custard to your respective pint containers. This recipe should make enough for two pints.
Freeze them for 24 hours before spinning!
Assembly:
Prepare the chocolate anchovies:
Place your dried anchovies in a small sieve and place a bowl underneath.
Tap the sides of the sieve to rid the anchovies of any “dust”. Pick through them to make sure there are no accidental baby squids (LOL). Discard the debris in the bowl.
Place the anchovies in a small saucepan. Set over medium low heat. Use a wooden spatula to move them about the pan, toast them until they become fragrant and golden in colour. Remove from the pan and set aside.
Chop the semisweet chocolate into smaller pieces. Place 2/3 of it in a microwave safe bowl.
Microwave for 30 seconds. Stir, and microwave for another 30 seconds.
Repeat until the chocolate is mostly melted, and then add the remaining chopped chocolate. Stir it together and allow the residual heat to melt all of the chocolate.
Once the chocolate is smooth, add the toasted anchovies. Stir to coat them with the chocolate.
Set aside while you churn the ice cream.
If using an Ice Cream Maker: Once the custard is cold you can churn it with your prepared ice cream basin.
Churn the ice cream for 12-15 minutes or until super thick.
The end of the churning process is when we will add the chocolate covered anchovies: Drizzle the chocolate in while the ice cream churns to create small chocolate bits throughout the ice cream! The chocolate will harden when it comes in contact with the cold ice cream.
Place your churned ice cream in your desired container. To prevent melting, place the container inside the freezer for 30 minutes prior to putting the finished ice cream inside.
Store in the freezer for 30 minutes to an hour before serving to help it set up slightly.
If using a Ninja Creami: Spin the ice cream 2-3 times on the Ice Cream setting.
Create a hole in the center of the pint container. Add half of your anchovy chocolate into the formed hole (reserving the other half of the chocolate for your second pint container) and set the Ninja Creami to Mix-in mode. When done, it should be thick and smooth with chocolate pieces throughout.
Once stored in the freezer—to enjoy again with the same desire texture—leave it out at room temperature for 20 minutes before eating.
(It can be spun again if made using the Ninja Creami!)
Serve with Anchovy & Coconut Caramel Shards! See Below.
Anchovy & Coconut Caramel Shards:
70g granulated sugar
2g small dried anchovies
3g unsweetened coconut flakes
Prepare a small baking tray lined with aluminum foil or a silicon mat.
Repeat same “cleaning” method as you did with the chocolate covered anchovies: Place your dried anchovies in a small sieve and place a bowl underneath. Tap the sides of the sieve to rid the anchovies of any “dust”. Discard the debris in the bowl.
Place the anchovies and coconut flakes in a small saucepan. Set over medium low heat. Use a wooden spatula to move them about the pan, toast them until they become fragrant and golden in colour.
Once toasted, remove from the pan.
Add the 70g of granulated sugar to the saucepan, and set over medium low heat.
Melt the sugar. DO NOT STIR! To help the sugar melt evenly, you can pickup and swirl the pan. Stirring the sugar will cause crystals to form, which we don’t want.
Once the sugar starts to melt, keep an eye on it. Wait for it to turn a light golden colour before adding the toasted anchovies and coconut flakes.
Use a wooden spoon to stir and combine everything, allow it to turn amber in colour.
Remove from the heat and promptly pour it out onto your prepared aluminum foil or silicon lined baking tray. Spread it out as best you can in a thin layer. Allow it to cool completely.
Once cold, you can pick it up and break it into smaller shards for topping!
The caramel can be stored in an airtight container in the fridge for up to a week. If left unrefrigerated, make sure the room is not too warm, or the caramel will soften/ melt.
ENJOY! Leave a comment if you make this, and/or send me a message on Instagram <3
