Filipino

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Snack

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Sautéing

The smell of toasted Munggo (Mung Beans) instantly brings me back to my childhood in the Philippines. My “Manang” (my mom’s older cousin) used to make this as a merienda (snack) after school. It’s nutty, a little sweet, so comforting and delicious! Eat it warm, cold, or room temperature.

GINATAANG MUNGGO

Breakfast

Braising & Stewing

“CHAMPORADO” is Filipino chocolate porridge. Typically eaten as breakfast or snack in the Philippines. It was my childhood favorite! It’s traditionally made with 

, and glutinous rice. It’s thick, creamy and filling. Served with evaporated milk, powered milk, or both, and a side of “

“ or salty dried fish. Sounds odd, but the salty fish cuts the sweetness and bitterness of the champorado.

CHAMPORADO

UBE CHAMPORADO, a delicious twist on the classic Champorado of Filipino chocolate rice pudding. It’s becoming a popular treat or snack in the Philippines. Thick, creamy, decadent and delicious! I like to top mine with evaporated milk, powdered milk, and shredded cheddar cheese.

UBE CHAMPORADO

Desserts

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