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.”
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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.
Find it:
Ollie’s Kitchen delivers from Blue Ridge, Quezon City
Phone: (+63)926 613 6392
IG: @ollies.kitchen | FB: @ollieskitchen1
Read more about places to eat and drink in the metro here.
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