Read Between The Milk

We sometimes find interesting concoctions in restaurants around Metro Manila that uses Gatas ng Kalabaw.  Here’s one that we found in one of the posh restaurants in Greenbelt and thought to recreate it for the family get-together!  Simple and delectable, Kesong Puti in itself is a fun snack and addition to a meal. Here’s a recipe that sure to excite your family and guests and would probably be the talk of the table. 

Fried Kesong Puti (White Cheese)

Ingredients:

2 Packs DVF Dairy Farm’s Kesong Puti (white cheese)

1 egg, beaten

1/2 cup breadcrumbs

1/4 cup flour

Dash of cayenne pepper (optional)

Oil for frying

Procedure:

Cut the cheese into four equal portions. Roll in the beaten egg.

Shake in a bag with the breadcrumbs. If you want it a bit spicy, add some cayenne pepper to the breadcrumbs.

Fry in hot oil until golden brown.

Serve as is or with chili sauce as dip. I prefer garlic mayo dip.

Get your FRESH Gatas ng Kalabaw products delivered by contacting (02) 984 0677 or (0922) 8011253 on business hours to schedule your FREE DELIVERY! :) 🐃💙💚

It’s FRIIII-YAY!  We truly miss the chilly season so here’s some comfort food to accompany our longing. (hihihi and also to satisfy our craving for CHEESE!) Simple and delectable, adding Kesong Puti to savory dishes sure adds that PLUS factor, what with its distinct taste and soft and creamy texture.

But this recipe is no ordinary Kesong Puti Sandwich, it plays along with the flavors and textures of moringa leaves, garlic, tomatoes, and a hint of Italian. 

Try it to find out! 

Grilled Kesong Puti (White Cheese) Sandwich

Serves 4

Ingredients:

1/4 cup moringa leaves

1 clove garlic,minced

3 to 4 tablespoons olive oil, divided

pinch of italian herbs (optional)

salt and pepper

2 large tomatoes, sliced into rounds

240 grams DVF Dairy Farm’s Kesong Puti (white cheese), sliced thinly

4 slices whole wheat or white bread

Procedure:

In a blender, blend together moringa leaves, italian herbs, garlic and 2 to 3 tablespoons olive oil to form a paste. Season with salt and pepper.

Place tomato and kesong puti slices on top of 2 bread slices.

Spread moringa paste on remaining bread slices and place, moringa side down, on top of tomatoes and cheese.

Brush a panini press or nonstick pan with remaining oil. Grill sandwiches until bread is golden and cheese has softened.

Get your FRESH Gatas ng Kalabaw products delivered by contacting (02) 984 0677 or (0922) 8011253 on business hours to schedule your FREE DELIVERY! :) 🐃💙💚 

Interesting when you come across a recipe like this, and instantly, you just can’t wait to try it. ;) 

This is a fusion of Greek and Filipino cuisine and uses DVF Dairy Farm’s Kesong Puti. It’s a fusion of two very different cultures especially in taste. 

In Greek cuisine, Saganaki is a term they use to describe a dish prepared in a small frying pan or a sagani. Traditionally, Saganaki is made with seafood, specifically shrimp or mussels cooked in a spicy tomato sauce with chunks of cheese.

For the local flair, substituting their traditional Greek cheese with our very own Kesong Puti, greatly changes this Saganaki flavor by toning down the sharpness of the cheese taste, making this a much familiar --- yet interesting mix of taste. 

Prawn Saganaki with Kesong Puti

Servings: 4 Time: 1 hour and 30 minutes

Ingredients:

600g tiger or king prawns, shelled and deveined

1 tbsp thyme leaves

1 clove garlic, crushed

1 lemon, zested

½ cup olive oil

1 white onion

1 can stewed tomatoes

¼ tsp chili flakes

1 tsp dried oregano

1 cup vegetable or chicken stock

5 tbsp unsalted butter

120g DVF Dairy Farm’s Kesong Puti, broken into chunks

salt and pepper, for seasoning

Procedure:

Marinate the prawns with thyme, garlic, lemon zest, and olive oil for at least an hour or overnight.

In a sauté  pan, sear the prawns for 2 to 3 minutes until these are no longer translucent. Remove from the pan and set aside.

Using the same pan, add the onion and cook until soft, de-glaze the pan with tomatoes. Reduce and add the stock. Cook until ⅓ of the liquid has evaporated.

Add butter and the prawns in the reduction. Sprinkle Kesong Puti and herbs on top.

Garnish with lemon wedges, bread, and salad on the side.

Try this out! You can even partner this with a DVF Dairy Farm Flavored Yogurt Drink or a Pastillas De Leche dessert! :)

Tell us what you think of this recipe! Find us at the basement level of SM North EDSA Main building or at a supermarket near you (within Metro Manila) or have your Gatas ng Kalabaw products delivered by contacting (02) 984 0677 or (0922) 8011253 during business hours! 💙💚

We hope you enjoy this as much as we do. :)

The HOLIDAYS are not over yet! I don’t know about you, but we’re still pretty much hungover with all the Christmas festivities, that I haven’t even begun to list down my New Year’s Resolutions! One thing I’m sure of though, is that eating right and healthy is at the top of the list, especially if I get to drag the whole family along with my cooking!

For those of you who just started reading into our posts, let me recap a bit: The Noche Buena Food Friday features a holiday recipe you can share with family and friends. As our way of giving back, a promo of the featured DVF Dairy Farm product will run that entire week.

This time, we will use one of our newcomers in the DVF Dairy Farm product line up. DVF Dairy Farm’s Greek Yogurt!

Creamy Penne with Shrimp and Spinach

Prep time: 5 minutes Cook time: 35 minutes Serves 6

Ingredients: 12 ounces whole wheat penne 4 teaspoons olive oil, divided use 1 pound large (31–35 count) shrimp, peeled and deveined 3 cloves garlic, minced ¼ teaspoon chili flakes 1 medium yellow onion, chopped 1 can (28-ounces) crushed tomatoes 3 cups baby spinach 1 cup DVF Dairy Farm’s Greek yogurt ¼ cup grated Parmesan cheese ½ cup chopped, fresh basil Salt, to taste Pepper, to taste

Directions: Cook penne according to package directions until al dente. Drain.

Meanwhile, heat 2 teaspoons oil in a large pan over medium heat. Season shrimp with salt and pepper and add them to the pan. Cook until just cooked through, 3–4 minutes. Remove shrimp from the pan.

Heat the remaining 2 teaspoons oil in the pan. Add garlic and chili flakes and cook 1 minute until fragrant. Add the onion and cook 5–6 minutes until softened. Add tomatoes and cook another 8–10 minutes until sauce thickens. Stir in spinach and cook 2 minutes until wilted. Turn the heat to low and stir in yogurt, cheese, basil, and cooked shrimp. Season with salt and pepper.

Tell us what you think of this recipe! Have your fresh DVF Dairy Farm Gatas ng Kalabaw products delivered to you by contacting (02) 984 0677 or (0922) 8011253 during business hours to schedule your FREE DELIVERY for a minimum purchase worth P500! 💙💚

We hope you enjoy this as much as we do! :)

Share the Healthy Tradition with Gatas ng Kalabaw and Happy Holidays to you and your family!

EXCITED FOR THE CHRISTMAS WEEKEND!

All the gift wrapping and cooking for Christmas parties and feasts really pay off when I think about spending and sharing this Christmas with family and friends.

For those of you who just started reading into our posts, lemme recap a bit: The Noche Buena Food Friday features a Christmas-y recipe every week this month. We’ll be running a promo for that featured product for the remainder of the week. I hope you can take advantage of this merry treat!

In addition to tomorrow’s Noche Buena, you can add this dish. This recipe uses DVF Dairy Farm’s Buffala Mozzarella which you can have delivered or find at a major supermarket within Metro Manila; you can also experiment with Queso Blanco and Kesong Puti and tell us how it turns out! :)

Deep-Dish Eggplant Parmesan

Serves: 4 Prep Time: 30 Minutes Total Cooking Time: 1hr 15mins

Ingredients:

2pcs. Medium Eggplants (cut into 1/4th-inch slices)

1/4 cup and 2 tbs Olive Oil

kosher salt and black pepper

3 cups marinara sauce

1 and 1/2 or 2 (about 12oz) DVF Dairy Farm’s Buffala Mozzarella, sliced

1/3 cup grated Parmesan (about 2oz)

1/4 cup panko bread crumbs

1 tbs red wine vinegar

6 cups (about 5oz) mixed greens

1 pint cherry tomatoes, halved

Directions:

Heat oven to 400° F. 

On 2 rimmed baking sheets, brush the eggplants with ¼ cup of the oil; season with ¼ teaspoon salt and ½ teaspoon pepper. Bake until tender, 20 to 25 minutes.

Spread 1 cup of the marinara in the bottom of an 8-inch baking dish. Top with half the eggplant, half the mozzarella, and half the Parmesan. 

Repeat, ending with the last cup of marinara. Top with the bread crumbs.

Bake until the cheese is melted and the sauce is bubbling, 30 to 35 minutes.

Meanwhile, whisk together the vinegar, the remaining 2 tablespoons of oil, and ¼ teaspoon each salt and pepper. Add the greens and tomatoes and toss to combine. Serve with the eggplant Parmesan.

Tell us what you think of this recipe! Have your Gatas ng Kalabaw products delivered so you can try it at home by contacting (02) 984 0677 or (0922) 8011253 during business hours to schedule your FREE DELIVERY for a minimum purchase worth P500! 💙💚 We hope you enjoy this as much as we do. :) Share Healthy Tradition with Gatas ng Kalabaw and Happy Holidays to you and your family!

It’s just 8 days before Christmas and with all the Christmas Parties here and there, I’m not even sure I’ve prepared enough for Noche Buena! 

For those of you who just started reading into our posts, lemme recap a bit: The Noche Buena Food Friday features a Christmas-y recipe every week. We’ll be running a promo for that featured product for the remainder of the week. I hope you can take advantage of this merry treat!

Now this recipe uses DVF Dairy Farm’s Mango Yogurt Drink which you can have delivered or find at a major supermarket within Metro Manila; and you have the option to experiment with other Yogurt Drink flavors as well.

Tropical Chicken with Mango Yogurt Dipping Sauce

Serves: 6

TOTAL TIME: 45 mins.

PREP: 30 mins.          COOK: 15 mins.

INGREDIENTS

250ml DVF Dairy Farm’s Mango Yogurt Drink

1 jalapeno pepper, seeded and coarsely chopped

1 lime, juice of

1 green onion, coarsely chopped

salt, to taste

1⁄2 fresh ripe pineapple, peeled and cut into chunks. (Tinned will work too)

3 boneless skinless chicken breasts, cut into cubes

2 small red or green bell peppers, cut into chunks (or 1 red and 1 green to make it Christmas-y!)

1 small red onion, cut into chunks

1⁄2 teaspoon salt

fresh coarse ground black pepper, to taste

nonstick cooking spray (if needed)

6 bamboo skewers, soaked in cold water for at least 30 minutes

DIRECTIONS

To prepare dipping sauce place the Mango Yogurt Drink in a food processor or blender, jalapeno, lime juice, green onion and salt.

Pulse until smooth and refrigerate until needed.

Thread cubed chicken, pineapple, green peppers and red onion onto the soaked bamboo skewers sprinkling with salt and pepper.

Heat BBQ or charcoal grill to medium heat and spray with cooking oil if needed.

Place skewers on grill and cook 5 to 7 minutes per side turning as needed until the chicken is thoroughly cooked.

Serve with the dipping sauce.

Tell us what you think of this recipe! Have your Gatas ng Kalabaw products delivered so you can try it at home by contacting (02) 984 0677 or (0922) 8011253 during business hours to schedule your FREE DELIVERY for a minimum purchase worth P500! 💙💚 We hope you enjoy this as much as we do. :) Share the Healthy Tradition with Gatas ng Kalabaw and Happy Holidays to you and your family!

It-it-it’s NOCHE BUENA FOOD FRIDAY!

And it’s been c-c-cold these days!

This easy yet delicious breakfast recipe can transport you back to your cozy cot in 10 to 20 minutes.

For those of you who just started reading into our posts, lemme recap a bit:  The Noche Buena Food Friday features a Christmas-sy recipe every week with a special focus on a DVF Dairy Farm “Gatas ng Kalabaw” product. We’ll be running a promo for that product for the remainder of the week. I hope you can take advantage of this merry treat!

Now this recipe uses DVF Dairy Farm’s Gatas ng Kalabaw Chocolate Milk which you can have delivered or find at a major supermarket within Metro Manila; and you have the option to add a chocolate bar or tablea to the mix as you stir.

MILK CHOCOLATE OATMEAL

Serves: 4 servings Preparation: 10 mins Cooking: 8 mins 

Ingredients

3 Cups or 1L DVF Dairy Farm’s Gatas ng Kalabaw Chocolate Milk

1 1/2 cups of old-fashioned or rolled oats

Preparation

In a saucepan, bring Chocolate Milk to a boil over medium heat.

Optional: You may add

Lower the heat to medium-low and add oats. 

Cook, stirring frequently, for 8 to 10 minutes or until oats have softened.

Serve warm in a bowl. If desired, top with fresh fruit or seeds.

Tell us what you think of this recipe! Have your Gatas ng Kalabaw products delivered so you can try it at home by contacting (02) 984 0677 or (0922) 8011253 during business hours to schedule your FREE DELIVERY for a minimum purchase worth P500! 💙💚 We hope you enjoy this as much as we do. :) Share Healthy Tradition with Gatas ng Kalabaw and Happy Holidays to you and your family!

Hello to our first NOCHE BUENA FOOD FRIDAY!

How about we celebrate the HOLIDAYS with a recipe made with Carabao’s / Buffalo’s Milk EVERY FOOD FRIDAY for the rest of December? That way, we can enjoy GATAS NG KALABAW as a PRE- and POST- Noche Buena Treat, with the whole family!

What's the easiest thing to start serving to make your family and friends drool?

A Christmas drink!

This recipe uses DVF Dairy Farm's Low Fat Carabao's Milk which you can have delivered or find at a major supermarket within Metro Manila; and if you can't find any candy cane at your local 7-11 or ministop, you can substitute it with chocolate peppermints or possibly any mint candy you can crush; then there's peppermint syrup available at Baking stores. This quick, Christmas Milkshake can instantly set the mood for the holidays! 

Peppermint Chocolate Chip Milkshake

Ingredients:

2 C vanilla ice cream

½ C DVF Dairy Farm's Low Fat Gatas ng Kalabaw

1-2 tsp peppermint extract or 1-2 Tbsp peppermint Torani syrup (to taste)

4 crushed up candy canes (or chocolate peppermints or any mint candy)

¼ C semi sweet chocolate chips

Whipped cream for topping

extra crushed candy cane to sprinkle on top.

Instructions:

Put ice cream, milk, extract and candy canes in blender.

Blend until smooth.

Add in chocolate chips and pulse for a few seconds.

Top off with whipping cream and crushed candy cane.

Tell us what you think of this recipe! Have your Gatas ng Kalabaw products delivered so you can try it at home. We hope you enjoy this as much as we do. :) Continue the Healthy Tradition with Gatas ng Kalabaw and Happy Holidays to you and your family!

Hello Food Friday! 

Perfect for this weekend’s breakfast, using FRESH MILK, eggs, cheese, mushrooms, and BACON!!!  

Take a whiff off this delightful little dish that uses DVF Dairy Farm’s fresh carabao’s milk and mozzarella straight from the farm. 

Don’t forget to tell us how it goes! Have a great weekend! :)

Bacon Mozzarella and Veggie Frittata

Ingredients

6 eggs

1/3 c DVF Dairy Farm’s Pasteurized Gatas ng Kalabaw

1 tbsp olive oil

1 pack DVF Dairy Farm’s Buffala or Premio Mozzarella, 

sliced into 6 pieces

3 strips of bacon, cooked and chopped

1/2 c grape tomatoes, halved

1/2 c red onion, chopped

2/3 c baby portobello mushrooms, chopped

2 tbsp fresh chives, chopped

1/2 tsp garlic powder

1/2 tsp chili flakes (optional)

sea salt and black pepper to taste

Instructions

Preheat oven to 350. Grease a pie or quiche pan with non stick spray.

Cook bacon until crispy. Allow to cool and then coarsely chop.

While bacon cooks, heat olive oil in a separate pan over medium heat. Add mushrooms and onions. Cook until tender and onions begin to soften. Turn heat off and allow to cool.

In a mixing bowl, whisk together eggs and half and half. Add garlic powder, chives, chili flakes and tomatoes. Season with salt and pepper. Stir.

Add mushrooms, onion and bacon to pie pan. pour egg mixture over. Assemble mozzarella slices on top. Bake for 40-45 minutes. 

DVF DAIRY FARM gets the CERTIFICATION for GOOD MANUFACTURING PRACTICE

GMP is short for Good Manufacturing Practices and forms an important part of the overall HACCP food safety system in a food business.

Good Manufacturing Practices are the set of requirements which are to be followed by – the manufacturing units, processing units and packaging units to ensure that the products and services they are offering should be safe, clean, and effective.

The effective implementation of GMP could be carried out through a qualified approach in the manufacturing, processing & packaging units so as to avoid the contamination, mix-ups & errors. On one hand, the good manufacturing practices safeguard the consumer from the poor quality & hazardous product while on other hand; help the food business operators to comply with the guidelines. The failure to successfully implement a GMP plan in an organization may results in situations like; recall seizure, penalty & prosecution.

Good Manufacturing Practices facilitate record keeping, sanitation, personal qualification, cleanliness, equipment verification, process validation and complaint handling.

Only a few companies in the Philippines have managed to get this certification. This recognizes the standards and practices of DVF Dairy Farm as WORLD CLASS and at par with other food manufacturing industries in the world.

Congratulations DVF Dairy Farm Family! 🇵🇭💙☺️🐃🐃🐃☺️💙🇵🇭

You know when you’re craving for that mac and cheese with a proper kick? 

WE THINK THIS IS BETTER.

It’s the ultimate craving quick-fix! You can use both DVF Dairy Farm’s Mozzarella and Kesong Puti for this one, and honestly, the suggested serving portion is a lie... ok fine, I went for seconds. ;)

Have fun making this one! And don’t forget to tell us what you think! :)

Garlicky Shrimp Alfredo Bake

Estimated Total Time: 25 minutes Serves: 4

INGREDIENTS

10 oz. penne

3 tbsp. butter

3 cloves garlic, minced

1 lb. medium or large shrimp, peeled and deveined

3 tbsp. chopped fresh parsley

2 tbsp. all-purpose flour

3/4 c. milk

1/4 c. low-sodium chicken broth

1 c. shredded DVF Dairy Farm’s Buffala or Premio Mozzarella

1/4 c. plus 2 tablespoons shredded Parmesan or DVF Dairy Farm’s Kesong Puti

Freshly ground black pepper

2 large tomatoes, chopped (about 1 cup)

DIRECTIONS

Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook penne according to package directions until al dente. Drain and return to pot.

Meanwhile, in a large ovenproof skillet over medium heat, melt 1 tablespoon butter. Add garlic, shrimp, and 2 tablespoons parsley. Season with salt Cook until shrimp is pink and no longer opaque, 2 minutes per side. Transfer shrimp to a plate. (Keep juices in skillet.)

Add remaining 2 tablespoons butter to skillet to let melt, then add flour and whisk until golden, 1 to 2 minutes. Add milk and chicken broth and bring to a simmer. Stir in 3/4 cup mozzarella and 1/4 cup Parmesan until creamy. Season with salt and pepper.

Return shrimp to skillet. Add tomatoes and cooked penne and toss until combined. (Add more milk if mixture is too thick.)

Sprinkle with remaining 1/4 cup mozzarella and 2 tablespoons Parm and bake until melty, 5 to 7 minutes. Broil 2 to 3 more minutes until top is golden (watch it carefully so it doesn't burn!).

Garnish with remaining tablespoon parsley and serve.

Have a happy #FOODFRIDAY !!! :)

We love -- love -- LOVE CHEESE. So when we found this recipe of an Inside-Out Mozzarella Stuffed Chicken Parmesan, WE WENT GA-GA and figured that it must be an interesting use of some really creamy DVF Dairy Farm’s Buffala or Premio Mozzarella! This dish is basically a Chicken Parmigiana... stuffed with cheese and tomato... smothered in CHEESE. Yes. The picture alone makes us drool. :)     This recipe will take some time, so make sure you have all your ingredients ready and your tummies not growling (yet) ;)

SKILLET MOZZARELLA STUFFED CHICKEN PARMESAN

It's Chicken Parmigiana – inside out! Because it’s stuffed with cheese and tomato and…cheese. And all in one pan! Author: Karina - Cafe Delites Serves: 5

Ingredients:

5 boneless, skinless chicken thigh fillets (or cutlets)

Salt to season

1 egg

1 teaspoon garlic powder

½ teaspoon salt

¼ cup breadcrumbs

¼ cup panko breadcrumbs

1 teaspoon dried Italian herbs

2 tablespoons grated parmesan cheese

2 teaspoons olive oil

5 tablespoons garlic and herb flavoured tomato paste (or flavour of choice)

2 teaspoons dried parsley (optional)

2 teaspoons garlic powder (Extra)

2 teaspoons vegetable stock powder, divided (or extra salt)

10 thin slices DVF Dairy Farm’s Buffala or Premio Mozzarella

1 bottle Pasta/Marinara Sauce

Instructions:

Preheat oven to 230C | 450F. 

Lightly pound fillets between sheets of parchment/baking paper to ¼-inch thickness using a mallet. 

Pat chicken dry; season with salt.

In a shallow medium-sized bowl, whisk the the egg, garlic powder and salt together. Set aside. 

In a separate shallow bowl, combine the breadcrumbs, panko, basil and parmesan cheese.

Spread 1 tablespoon tomato paste over one side of each fillet; top with parsley, garlic powder and vegetable stock powder; place one slice of mozzarella onto each half of a fillet; roll each fillet (starting from the cheese end) and place seam side down. (Seal with a toothpick if needed).

Heat the olive oil in a 12-inch cast iron skillet (or oven-proof frying pan) over medium heat. 

Evenly coat the rolled chicken fillets into the egg mixture, then into the breadcrumb mixture.

Place the chicken (seam side down again) into the preheated skillet/pan and cook on each side for 4-5 minutes until the coating is golden brown and the cheese on the inside has melted.

Reduce heat to low and pour in the pasta sauce. 

Move the chicken around with tongs so the sauce is evenly covered over the base of the pan; allow to simmer for 1-2 minutes until fragrant.

Pour some sauce from the pan over each chicken; place skillet/pan in the oven to cook for a further 10 minutes. 

Remove pan from oven; top each chicken roll with remaining cheese slices; return to oven and allow to grill/broil on medium heat until cheese has melted over the top. 

Garnish with extra dried parsley and Italian herbs.

Serve warm over pasta; mashed potatoes or with a salad.

Tell us how you like it! And leave some for your family and friends! Have a great weekend!

Whenever we hear Jose Mari Chan, we know we have officially entered September!! And to celebrate our entry into the BER MONTHS, here’s a gourmet-feel Antipasto with a Filipino Twist!

Mango and Kesong Puti Bruschetta

POWER UP YOUR WEEKEND with this portable power meal!

We came across this interesting and healthy recipe, and am pretty excited to share this with the DVF Dairy Family. This would be great with some crackers or even better, FRESH FRUIT! :) Enjoy! :)

Yogurt-Chia Pudding

Serves 4

Ingredients:

2 cups DVF Dairy Farm Creamy Yogurt

1½ tablespoon chia seeds

1 tablespoon honey, plus more

Cocoa nibs, sunflower seeds, and/or toasted coconut (for serving)

Preparation

Mix yogurt, chia seeds, and honey in a large bowl; cover and chill at least 12 hours. Serve, drizzled with more agave, if desired, and topped with cocoa nibs, sunflower seeds, and/or toasted coconut.

Keep chilled.

You can find chia seeds at your local Sugarleaf or Healthy Options

Check out this really cozy Break-y for the Chilly Weekend!  What better way to cuddle up with some steamin’ Champorado! Otherwise known as Chocolate rice pudding! ----Could never really go wrong with chocolate, I think. ;) As a local touch, native tablea (chocolate tablets made of local crushed cacao) was used instead of the traditional cocoa powder. These can both be found at your local supermarket as well as DVF Dairy Farm’s Gatas ng Kalabaw (carabao’s milk), which the writer used to make the champorado even creamier! ”Finally, instead of making the champorado with water as it is typically done, I decided to use milk, and not just any milk, carabao’s milk. Carabao’s milk has a higher fat content than cow’s milk, making it richer and creamier, and upping the ante for milk-based puddings and desserts.“ Let’s try it out! :) Carabao’s Milk Champorado with Cocojam and Pili Nuts > Serves 4

½ cup malagkit rice (this is our local glutinous rice which we use for sticky rice sweets, I think rice you would use for risotto would work as well, although I’m not certain as I haven’t tried that yet)

2-3 cups DVF Dairy Farm’s Carabao’s Milk (start with 2, then add if the mixture becomes too dry for your taste)

4 tablea (just under an ounce each)

– Place the 2 cups DVF Dairy Farm’s Carabao’s Milk and the rice in a saucepan and cook until rice is almost done, stirring regularly. – In another smaller saucepan, melt tablea in some of the extra milk. – When rice feel almost done, add chocolate mixture and keep stirring until rice is soft, adding more milk when necessary (this will depend on how soupy or sticky you want it) – Place cooked champorado in small bowls – (Optional) Top each with some coco jam (to taste) and candied pili nuts.

Cooozyyyy.... Tell us what you think! ;)