During this actual presentation, I made use of special dark chocolate (the only real available ingredient inside my kitchen ) rather than the ordinary cocoa powder. This made the colour from the Champorado darker€¦don€™t be alarmed when the colour from the champorado that you will be cooking is brownish because that‘s the way it ought to be. I€™m just trying to save lots of a few bucks through the use of things that are directly available. You ought to do the same thing thing too.
Ingredients
- Cocoa powder/About 4 pieces tableya: 8 Tablespoon
- Glutinous rice: 1 Cup (16 tbs) (Malagkit)
- Sugar: 1⁄2 Cup (8 tbs)
- Water: 3 1⁄2 Cup (56 tbs)
- Condensed milk: 1⁄2 Cup (8 tbs)
Directions
1. Pour 2 1/2 cups of water in a pot and bring to a boil
2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously
4. 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.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk on top.
Source: http://ifood.tv/asian/172185-filipino-champorado