Ingredients:

1 cup Glutinous Rice

1/2 cup Cocoa Powder (unsweetened)

1/2 cup Sugar

3-4 cups Water

1/2 cup Condensed Milk or fresh Coconut Milk

 

Procedure:

First, put to boil the glutinous rice in water in a saucepan. Then, stir it as soon as it boils. Keep stirring the mixture until it is sticky and starchy. add water as desired.

Next, mix the cocoa powder and sugar. Dissolve these in Coconut milk if desired or as optional.

Finally, pour the mixture into boiling rice. Keep stirring until desired stickiness is achieved.

Serve the cooked champorado hot in soup bowls or cups. Pour condensed milk in twirled style or any desired design, you can also use the coconut milk if you like less sweet.

Makes about 4-5 servings. serve with fried dried fish(Tuyo).Anchovies (dilis) and Dangit is also the best paired with this breakfast/dessert.