Tuesday, August 7, 2018

Tasty Tuesday: Champorado

I like to have champorado for breakfast or for snack on rainy afternoon.

I usually buy champorado from the market. Ready-to-eat.

Evaporated milk is included. I just bought Bear Brand powdered milk from the sari-sari store.

I like the combination. But I also love condensed milk if I have stock.

Here's a recipe of champorado from Panlasang Pinoy.

  • 5 pieces tablea (pure chocolate)
  • 1¾ cups glutinous rice or sushi rice
  • ¾ cup granulated white sugar
  • 6 to 8 cups water
  • Condensed milk to taste

  1. Pour water in a cooking pot. Bring to a boil.
  2. Put-in the tablea and then stir. Let it dissolve in boiling water.
  3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
  4. Add the sugar. Stir until the sugar dissolves.
  5. Transfer the champorado in individual serving bowls. Top with condensed milk.
  6. Serve with tuyo. Share and enjoy.

Do you also champorado, like me? 

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