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Baked Champorado

Yields8 ServingsTotal Time40 mins

Add a modern twist to this traditional Filipino breakfast!

 4 cups glutinous ricewashed until water is clear (about 3 times)
 4 cups water
 2 cups coconut milk
 2 ½ cups granulated sugar
 5 tbsp cocoa powder
 1 cup whipping cream
 5 tbsp condensed milk
 fried dilisfor topping
1

1. Cook the glutinous rice in a pot with water over medium heat. When done, remove it from the heat and set it aside.

2

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.

3

Carefully mix the cooked glutinous rice into the chocolate mixture. Stir until all the rice has been coated with the chocolate.

4

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.

5

While the champorado is baking whipped the chilled whipping cream until stiff peaks form. Afterwards Mix in the condensed milk.

6

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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