Chop the sweet camote into cubes and strips. Set aside.
Pour water into a pot and let it boil. Add the cocoa powder, and mix well until dissolved.
Add the malagkit rice sliced kamote and sugar then stir constantly.
In another pot fry the kamote strips in cooking oil until crispy.
Transfer the Champorado with kamote into a bowl. Top with crispy kamote and serve with powdered milk.
