Champorado with tuyo — a chocolate porridge dish topped with smoke-dried, salted fish — is a beloved staple in Filipino breakfast bowls, but does it work as a cookie?
Well, that question has been answered by Quezon City bakery Ollie’s Kitchen twice, which first introduced a similar champorado-inspired cookie topped with white puffed rice and pastillas for a three-month run back in 2017. Now Ollie’s has revamped and restocked the salty-chocolatey, nostalgia-spiked handheld desserts — this time with dark chocolate puffed rice and golden tuyo flakes — for another limited run.
“A lot of people were asking when we’ll have it back, then I’ve decided after our fifth anniversary that we should do the revamp, in a different form and flavorscape,” baker and owner Oliver Isidro told Coconuts Manila in an interview.
The cookies are sizable — about two inches thick and nearly six inches across — and there’s also a special anniversary edition that weighs a full 500 grams and is about the size of a cake.
Isidro, a food industry veteran who studied baking in New York, said the cookie was inspired by childhood memories of eating champorado in his hometown of Marikina. It took him a week of R&D before getting the nostalgic treat down pat.
“It’s chewy, crunchy, and gooey. And salty, chocolatey, and smokey [from the tuyo] as well,” Isidro said, explaining the appeal of champorado. However, unlike normal champorado, the cookies aren’t entirely made of sticky rice.
“No it’s not gluten-free, but all the aspects and taste of the champorado is there.”
Good morning!!We are still accepting orders! Champorado Cookie..Soft ATablea Cookie with Salted Caramel. Topped with…
Hankering for some handheld champorado yet?
The cookies are selling for PHP600 (US$11) for a box of six 52-gram cookies, and PHP800 (US$15) for the huge 500-gram cookie, and you can have them delivered straight to your doorstep if you’re in the city.
Read more about places to eat and drink in the metro here.
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