Champorado Balls with Quezo Pandan Sauce


This merienda classic has been reinvented by Chef James Torres by giving it a fun and crunchy twist.

Cooking time: 30-45 minutes
Preparation time: 15 minutes

For the Champorado
3⁄4 cup sticky rice
1⁄4 cup butter
3 pieces tablea
2 cups water
3 tablespoons flour
1 egg
1⁄2 cup Japanese bread crumbs
1⁄4 cup sugar
1⁄2 cup coconut oil for frying

For the Quezo Pandan Sauce
25 grams cheddar cheese
1 cup fresh milk
1⁄4 cup condensed milk
5 grams pandan leaves

For the Champorado
1 Sauté sticky rice in butter.
2 Add 2-3 pieces tablea to the mix.
3 Add water and sugar. Mix every 3 minutes until rice is cooked.
4 Once cooled, form the champorado into medium-sized balls.
5 Dip in flour, egg, and bread crumbs.
6 Fry in coconut oil until golden brown.

For the Quezo Pandan Sauce
1 Mix cheese, fresh milk, condensed milk, and pandan leaves in a pot.
2 Simmer for 15 minutes until thickened.

To Assemble
1 Pour in the quezo pandan sauce into a bowl.
2 Arrange the champorado balls on top of the sauce.

This recipe was originally published in the June-July 2016 issue of Breakfast Magazine.