Champorado Recipe
Ready to dig into the perfect bowl of champorado? Hold your spoon. We know the wait can be infuriating, but you have to be patient. After all, good champorado comes to those who wait.
Ingredients
- 5 cups water
- 1 cup glutinous or sticky rice
- ½ cup evaporated or condensed milk
- 5 pcs tablea unsweetened
- ½ cup brown sugar
Instructions
- Boil 5 cups of water in a saucepan or pot.5 cups water
- Put in chopped tablea and stir until it dissolves.5 pcs tablea
- Fold in a cup of sticky rice followed by brown sugar.1 cup glutinous or sticky rice, ½ cup brown sugar
- Reduce the stove to low heat and let the rice cook.
- Cook the champorado for 15 to 20 minutes or until it gets the right consistency.
- Pour the porridge into a bowl and top with milk.½ cup evaporated or condensed milk
- Serve hot with tuyo or pandesal (optional).
Notes
Champorado is originally Mexican. However, there’s a Filipino version of the dish.
Tried this recipe?Let us know how it was!