A good ol’ bowl of rich and creamy champorado is among our top comfort food, especially when the weather is cool. While it is traditionally made as a porridge with cocoa and glutinous rice (malagkit), it can apparently be enjoyed in other flavors, too. Case in point: Cavite-based food business Kai’s mango champorado.
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Reinventing the well-loved sweet porridge, Kai takes inspiration from Thailand’s famous mango sticky rice. Both are made with glutinous rice, but while champorado is often eaten for breakfast, the Thai dish is taken as dessert. According to the food business, the mango champorado was created as a “uniquely Filipino” version of mango sticky rice.
Made of glutinous rice and mango purée, mango champorado is also drizzled with chocolate sauce and topped with crushed grahams. Each tub is available for P75.
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Aside from mango champorado, Kai also has a sweet and rich ube champorado drizzled with dulce de leche on its menu. It is available for P55 per tub and can be ordered by messaging Kai on Facebook or Instagram. Deliveries are made via Lalamove, and customers are advised to place pre-orders with at least one day’s notice. There are also non-champorado dishes on the menu like chili mac and cheese, KimSiLog (kimchi fried rice, sisig and itlog) and pancit Cavite.
Header photo from Kai
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Writer: YANN MAGCAMIT
