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Recipes with tablea

4 recipes that use tablea, with photos, step-by-step instructions and cook times. The quickest, Tsokolate, takes 17 minutes. It is most often cooked with brown sugar, cocoa powder and coconut milk.

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Moron (Leyte chocolate and coconut sticky rice twists)Chocolate sticky rice rolls

Moron is the pride of Leyte and Samar, made for town fiestas and sold all year in Tacloban markets as a merienda. Two doughs of glutinous rice cooked in coconut milk and sugar, one plain and one darkened with tablea, the pure roasted cacao of the Visayas, are rolled into ropes, twisted together and steamed in banana leaves. Each log is chewy and dense, with ribbons of bittersweet chocolate through creamy coconut rice. Unwrap and eat warm or cool, ideally with a mug of thick hot chocolate. Moron is naturally egg-free: the glutinous rice flour is half-cooked in coconut milk first, which swells the starch so it binds into a soft, rollable dough, and steaming sets it. Chef's tip: the common mistake is wrapping the logs loosely; roll the leaf tightly and twist the ends like a sweet wrapper, or water gets in and the logs turn soggy.

90 minFilipinoDessertsVeganGluten free
by KrazyBadal 0 views

Champorado (Filipino chocolate rice porridge)

Champorado is the Filipino comfort bowl for rainy-season mornings and afternoon merienda, when children come home soaked from school in the monsoon. Glutinous rice is simmered with tablea, the pure roasted cacao tablets from Batangas and Cebu, into a thick, glossy, chocolatey porridge, then swirled with milk at the table. It is sweet, so this version uses less sugar than most and leans on the dark chocolate. It contains milk (and may contain soya in the chocolate). Chef's tip: keep stirring once the rice thickens; glutinous rice catches on the bottom of the pan very quickly.

35 minFilipinoDessertsGluten free
by KrazyBadal 0 views

TsokolateThick hot chocolate

Discs of pure roasted cacao called tablea, pressed by hand in Batangas and Cebu, melt into the thick, slightly gritty tsokolate that Filipinos drink on Christmas mornings with puto bumbong or bibingka. It is whisked in a tall pot with a wooden batidor rolled between the palms until it foams, and it tastes deep, bitter-sweet and earthy rather than milky. A little milk softens it; many families drink it with water only. Chef's tip: keep the heat low once the tablea melts; boiling cacao hard makes it scorch and taste burnt.

17 minFilipinoDrinksGluten free
by KrazyBadal 0 views

Puto mayaGinger sticky rice with mango

At dawn in Cebu's Carbon Market and in towns across the Visayas, vendors sell puto maya: sticky rice steamed with coconut milk and ginger, often purple from heirloom rice, shaped into little mounds. It is eaten with a cup of sikwate, a thick drink of local tablea cacao, and slices of sweet ripe mango. The mistake is skipping the soak; unsoaked glutinous rice steams up hard in the middle. Soak it for at least 4 hours or overnight. Chef's tip: steam the rice first with half the coconut milk, then fold in the rest and steam again; the rice stays chewy and glossy instead of gluey.

60 minFilipinoBreakfast & BrunchVeganGluten free
by KrazyBadal 0 views

Goes well with tablea