Champorado
One of the best tasting afternoon snack we could probably have is the well-known Champorado. This is actually something we can call as sweet chocolate ride porridge. Too bad some youngsters now opt for easy to access food as fast foods or junk foods. It takes a little labor to complete this recipe, but the taste can be very rewarding. Truly, this is perfect for a siesta snack. Some pair it with tuyo (dried fish) and bread. Though this would really fit for the rainy days, you can still try it out on a hot summer day.
Ingredients:
2 cups Glutinous Rice that’s rinsed and drained
10 cups water
1 can Condensed Milk
6 tablespoons of Cocoa Powder / or crushed “tableya” dissolved in 1 cup water
1/4 cup Sugar
Steps:
Place the washed rice into a bowl and add water. Let it boil while stirring a little until the rice becomes soft or has fully absorbed the water for around 15 minutes. Add the cocoa mixture, condensed milk and sugar to the bowl. Continue to stir for around 5 minutes or until all is mixed well. You can add a little water if you think it’s too sticky. Then of course, serve while hot.
Sometimes, my mother uses plain or regular rice in making Champorado. The result aint that much different. You can actually customize your own Champorado recipe. Enjoy!
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