Recipe Courtesy of Asian Food Network
Champorado
Indulge in a rich Filipino rice porridge with the flavors of bitter dark chocolate -perfect for a tea time snack.
- Difficulty: Easy
- Preparation: 5 min
- Cook: 40 min
- Clean up: min
- Steps: 3 steps
- 8 Ingredients
- Difficulty: Easy
- Steps: 3 steps
- 8 Ingredients
- Preparation: 5 min
- Cook: 40 min
- Clean up: min
|
|
|
|
|
|
|
|
Instructions
1. Cook glutinous rice with water and dark chocolate
In a pot on high heat, add glutinous rice and 1 L water. Mix well and bring to a boil.
Once boiling, add dark chocolate, 3 tbsp brown sugar and ½ tsp salt. Mix well until chocolate melts. Let it cook on medium heat for 30 minutes.
2. Melt white chocolate with milk
In a separate small pot, fill ½ of the pot with water. Place metal mixing bowl over the pot to create a double boiler.
Add white chocolate and milk to the metal mixing bowl. Mix well for 5 minutes until white chocolate melts. Remove from heat and set aside.
3. Dry fry ikan bilis
In pan on medium-high heat, dry fry ikan bilis for 2 minutes until lightly browned. Set aside.
Garnish and Serve!
Transfer champorado into serving bowl or dish and drizzle over white chocolate mixture. Garnish with ikan bilis and serve hot.
