Nutella® Reverse Champorado by Chef Erwan
Enjoy a bespoke Nutella® recipe crafted by Chef Erwan.
INGREDIENTS for 6 portions (about 250ml per serving)
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200g glutinous rice (malagkit)
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1.8L water (or more, depending on desired consistency)
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90g Nutella® (plus 15g per serving for drizzle)
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80g coconut cream
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80g heavy cream
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80g evaporated milk
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1 tbsp white sugar
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1 tbsp condensed milk
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Pinch of salt (0.4g)
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20g caramelized dilis (for topping)
To prepare this delicious recipe, 15g of Nutella® per person is enough to enjoy!
METHOD
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In a deep pot over medium heat, add water and rice, bring to a boil.
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Lower the heat and cook, stirring often, until the rice begins to expand.
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Continue cooking until the rice is translucent and the liquid has reduced to your desired consistency.
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Stir in the coconut cream, heavy cream, evaporated milk, condensed milk and sugar until fully combined.
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Ladle the champorado into bowls.
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Drizzle 15g Nutella® per bowl using a squeeze bottle.
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Top with caramelized dilis (around 20g) for a sweet-salty contrast.
