champorado is a local chocolate treat for filipinos. easily made, this merienda is served either hot or cold. on a hot weather like what we're experiencing now, having a nice cold champorado will cool your spirits down.
sometimes, this is served with tuyo (dried and fried salted fish) or dilis (dried and fried anchovies). the fish adds a bite of saltiness which infuses a contrast of sweetness and saltiness to your taste buds.
milk is added to make the treat rich and creamy. i flooded the champorado with milk as i want it extremely creamy.
champorado
2 cups glutinous rice
6 cups water
4 tablets of pure unsweetened chocolate
4 tablespoons sugar
milk and dilis for the finishing touch
boil the glutinous rice in water until soft. add more water if needed. consistency should be a bit runny. stir the rice mixture from time to time to prevent it from sticking at the bottom of the pan. add the chocolates and stir to dissolve. add sugar. simmer for 2 minutes more. serve hot or cold. add milk and dilis as toppings.
2 comments:
*not* for the lactose intolerant
haha. yup. good thing i'm not.
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