About the Recipe
What would happen if champorado was actually a cookie?
Champorado was born from adapting the mexican drink champurrado substituting corn thickener with local sticky rice to create a thick porridge instead. So what if instead of substituting it with sticky rice, they decided to substitute it with sugar, butter, egg, flour, baking soda, putting a sticky rice cake in the middle, and then of course still keeping that iconic tablea chocolate inside, baking it at 350F until crispy on the edges and soft and milky in the middle…
You would get the champorado cookie! This cookie definitely emulates the Filipino champorado we know and love today. It has the rich Filipino cacao flavour from the tablea, the chewiness from the rice and the rice and milky texture from the chocolate chunks to balance it all together.
Ingredients
250 g medium brown sugar
155 g all-purpose flour
10 g cocoa powder
115 g browned butter
1 tsp salt
0.5 tsp baking soda
1 egg
1 Tbsp vanilla extract
2 tablea, crushed and mixed with two tablespoons of hot water (36 g tablea)
50 g milk chocolate, chopped
100 g 70% dark chocolate, chopped
Mochi filling
80 g glutinous rice flour
4 tbsp powdered sugar
240 ml whole milk
Preparation
whisk together cooled browned butter and sugar until smooth.
thoroughly whisk in one egg until it is lighter in colour, add the vanilla extract and whisk.
fold in the dry ingredients.
Fold in the chocolate chunks (be careful not the overmix!)
Roll into a log with saran wrap and let rest in the fridge overnight.
Mix the mochi filling ingredients together. Microwave for two minutes and mix together. Let set in the fridge.
Cut the dough into 30g pieces, flatten each one and place 15g of the mochi filling inside, wrapping it up. Place on a tray lined with parchment paper.
Bake at 350F for 10-11 minutes, just until the middle is still soft but the edges are browned.
Let cool for at least 10 minutes before enjoying