The Champ is Here!

One of the most scrumptious of Pinoy comfort food is the Champorado.  It is glutinous rice cooked in cocoa.  It is sweet and served with a swirl of evaporated milk.  It goes well with tuyo, dilis or even salted egg (itlog na maalat.)  For some reason this food reminds me of rainy days as champorado never fails to keep my tummy warm when I was a kid on cold rainy days.

I usually get my champorado fix from Tapa King and Max's restaurant where they serve this as part of their All day breakfast line up. You got to try the Max's variety as it is called the Triple Chocolate Champorado and boy does it live up to its name!  It tastes like a bar of milk chocolate was melted into each bowl :)

For my mom's recipe here is how we make this in the good old days.

You need:

8 Tablespoons of Ricoa Breakfast Cocoa

1 cup of glutinous rice or malagkit

4 Tablespoons of white sugar

3 cups of water for cooking the rice

1 cup of hot water for the cocoa

evaporated milk

To cook:

Bring the 3 cups of water to a boil and add the glutinous rice  Cook until the water boils again.  While waiting for this, mix the cocoa with one cup hot water and let the powder to be completely dissolved.  Add this mixture to the boiling rice and stir constantly for another 15 minutes.  Add the sugar and cook for another five minutes but t don't let the water dry up.  Serve with a swirl of evaporated milk and enjoy!