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.
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glutinous or sticky rice
evaporated or condensed milk
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).
Champorado is originally Mexican. However, there’s a Filipino version of the dish.
Filipino Food, filipino recipe, pinoy food, pinoy recipe
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Champorado Recipe https://hicaps.com.ph/champorado-recipe/