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PINOY CHAMPORADO
PINOY CHAMPORADO / FILIPINO CHAMPORADO
PINOY CHAMPORADO INGREDIENTS
8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
condensed milk (optional)
PINOY CHAMPORADO PROCEDURE
- Pour 2 1/2 cups of water in a pot and bring to a boil.
- Put-in the glutinous rice and allow water to re-boil for a few minutes.
- Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously.
- Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
- Remove from the pot and place in a serving bowl.
- Serve hot with a swirl of condensed milk on top.
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