From the recipe collection
Duman Sikwate
Rich Filipino tablea chocolate served with fragrant toasted duman rice for a distinctly Kapampangan breakfast or merienda pairing.
- Prep time
- 10 min
- Cook time
- 15 min
- Yield
- 4
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Ingredients
Tick ingredients as you prepare.
Method
- Toast the duman in a dry pan over low heat for 2–3 minutes, stirring gently, until fragrant but still green and tender; set aside.
- Bring the water, or water and milk, to a gentle simmer in a saucepan rather than a rolling boil.
- Add the tablea and whisk with a batirol, small whisk, or wooden spoon until the chocolate dissolves completely.
- Sweeten gradually with muscovado and add a pinch of salt to sharpen the cacao flavour.
- Continue whisking over low heat until the drink is smooth, lightly foamy, and coats the spoon without tasting gritty.
- Divide the hot sikwate among cups and spoon a little toasted duman over each serving or offer it in small bowls alongside.
- Serve immediately, with evaporated milk on the side if desired, so the duman aroma and chocolate remain vivid.