But what will champorado be like without the chocolate?

I recently came across a news feature about a different kind of champorado being served for breakfast at a boutique hotel inside Camp John Hay in Baguio City.

I was very intrigued, but I also realized that if there would be a place that would popularize a unique iteration of this traditional, favorite Filipino breakfast fare, it would be Baguio where this cool-weather fruit abounds.

I came up with this recipe just by looking at photos of the hotel’s strawberry champorado, and thought I’d come up with my version of it.

For one, instead of the usual plain malagkit (sweet, glutinous rice), I used a Cordillera blend sold in Baguio City’s public market. It is a mixture of black rice and malagkit. 

I didn’t have to add sugar like one would when preparing the traditional champorado. The strawberry syrup already provided sweetness that was needed. I also added coconut milk and cream plus a topping of, what else, fresh strawberry, and desiccated coconut.

No tuyo for my champorado  version, but I’m thinking of adobo flakes for next time.