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Snack Attack is a Team Kramer series that makes cooking a creative, fun experience for the entire family! Find here healthy recipes that are a treat to the tastebuds and to the eyes!
Snack Attack Episode 1: Champorado Bento – In this episode, we take a classic breakfast favorite and prepare it with a twist!
CHAMPORADO BENTO RECIPE
Designed by @jacobs_food_diaries
INGREDIENTS
3 tbsp. cocoa powder
1 cup of sticky rice
2 cups of water
1 cup skim milk
2 tbsp. coconut sugar
1 small plum
Wholemeal wrap
*Black pancake
*Blue pancake
Handful of Tuyo
1 tsp agar
1 cup of water
RECIPE
STEP 1:
First, cook the sticky rice in a small pot and wait for it to boil.
STEP 2:
Once it’s boiling, turn down the heat and then add the cocoa powder, coconut sugar and milk.
Keep stirring until it is a thick consistency.
STEP 3:
Our version of champorado is a bit different. We’re turning the porridge into jelly, so it holds its shape.
STEP 4:
Next, pour the mixture onto a tray lined with baking paper and spread it evenly. Then leave it
to cool in the fridge.
STEP 5:
Once it sets, cut it in the shape of a fish.
STEP 6:
For the fish eyes, cut ovals and circles from a wholemeal wrap and also from blue and
black pancakes.
STEP 7:
Use a bit of dried fish to make the gills.
STEP 8:
For the scales, cut slices from apples or any white flesh fruit, and arrange them in rows.
STEP 9:
Use more dried fish to create the tail and mouth.
STEP 10:
Place the tortilla as a base in the bento box.
STEP 11:
Line the base with healthy vegetables like corn, carrots and long beans.
STEP 12:
Finally, carefully lift your fish and lay it onto the bento.
*HOW TO MAKE A COLOURED PANCAKE
INGREDIENTS
1 cup all-purpose flour
1 teaspoon baking powder
½ tablespoon sugar
¼ teaspoon salt
1 egg
¾ to 1 cup milk
1 tablespoon melted butter
1 teaspoon butter for the pan
food coloring
RECIPE
STEP 1:
In a large bowl, whisk together the flour, baking powder, sugar and salt.
STEP 2:
In another bowl, beat the egg and then whisk in the milk and melted butter.
STEP 3:
Pour the wet ingredients into the dry ingredients and stir well. If the batter seems too thick, add more of the milk, a little at a time.
Tip: This recipe will yield 2-3 pancakes. If you don’t want all your pancakes to be the same color, separate the desired amount and color each batch individually.
STEP 4:
Melt the butter in a large skillet or griddle over medium heat.
STEP 5:
Ladle about ¾ cup of the batter onto the skillet to make a pancake.
Cook until bubbles break the surface of the pancake, and the underside is golden brown, about 3 minutes.
STEP 6:
Flip with a spatula and cook about 1 minute more on the second side. Remove from the pan and place on a plate.
Repeat until all the batter is used up.
Tip: If you don’t want to use up all your pancake batter, you can store the excess in the refrigerator or the freezer.
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