Walang nang tatalo pa sa napakasarap na Champorado na may partner na tuyo (dried fish) ngayong panahon ng tag-ulan. I have been craving for this merienda since noon. Espesyal ang paraan ng pagluluto ng Mama ko pagdating sa champorado, hinahaluan niya ito ng gata which makes it more thick and luscious. Siguro dala na rin ng pagiging bicolana niya. I am sharing this recipe here and I hope you too will love it.
INGREDIENTS
8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
coconut milk (optional)
PROCEDURE
Boil 2 1/2 cup of water in a pot.
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. Add the coconut milk.
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 and fried tuyo on the side.
Posted in: Champorado
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