AuthorBiteSizedAdd a modern twist to this traditional Filipino breakfast!
1. Cook the glutinous rice in a pot with water over medium heat. When done, remove it from the heat and set it aside.
In a large pan combine the coconut milk, sugar, and cocoa powder. Mix until everything is well dissolved in the coconut milk. Turn on heat and let the mixture simmer.
Carefully mix the cooked glutinous rice into the chocolate mixture. Stir until all the rice has been coated with the chocolate.
Transfer the cooked champorado to an oven-proof container lined with parchament paper. Baked it in a 350°F/ 180°C preheated oven for about 20 minutes.
While the champorado is baking whipped the chilled whipping cream until stiff peaks form. Afterwards Mix in the condensed milk.
When ready to serve slice a portion of the champorado and top it with the whipped cream and a few pieces of fried dilis.
Ingredients
Directions
1. Cook the glutinous rice in a pot with water over medium heat. When done, remove it from the heat and set it aside.
In a large pan combine the coconut milk, sugar, and cocoa powder. Mix until everything is well dissolved in the coconut milk. Turn on heat and let the mixture simmer.
Carefully mix the cooked glutinous rice into the chocolate mixture. Stir until all the rice has been coated with the chocolate.
Transfer the cooked champorado to an oven-proof container lined with parchament paper. Baked it in a 350°F/ 180°C preheated oven for about 20 minutes.
While the champorado is baking whipped the chilled whipping cream until stiff peaks form. Afterwards Mix in the condensed milk.
When ready to serve slice a portion of the champorado and top it with the whipped cream and a few pieces of fried dilis.
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