The organic “tablea” (or cocoa liquor) is the crucial ingredient for the Filipino hot chocolate rice porridge commonly known as “champorado”. Together with quality glutinous (or sticky) rice, the tablea is used to concoct nutritious champorado, which is usually served during breakfast or snacks. Moms fondly talk of their kids loving champorado and some wives laughingly swear that their husbands just can’t have enough of it. Indeed, it is arguably the ultimate Filipino comfort food and is thankfully very easy to prepare.
Ingredients:
• 5 cups water
• 1 cup glutinous rice
• 4 tablea discs (approximately 10 grams each)
• ½ cup sugar
• Fresh or evaporated milk
Procedures:
· At medium heat, pour 5 cups of water in a deep pan and bring it to a boil.
· Add 1 cup of glutinous (or sticky) rice and stir for about 15 minutes until it becomes tender.
· Lower the heat, add four tablea discs and stir regularly for about 5 minutes until the discs have completely melted.
· Add ½ cup of sugar and continue to stir until it is fully dissolved and the mixture has reached the desired thickness.
· Serve the champorado and drizzle with fresh of evaporated milk, as desired.
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