Ingredients Needed:
1 ½ cups of sticky rice or glutinous rice
½ cup of regular rice
5 cups of water
½ kilo of brown sugar
¾ cup of cocoa powder dissolved in 1 cup of warm water
Evaporated milk or condensed milk
Direction:
Mix the glutinous rice and regular rice in a casserole bowl. Wash the rice until the water is nearly clear. Drain. Pour in 5 cups of water. Boil the rice for 10 to 15 minutes until the rice is tender. Add the dissolved cocoa powder and sugar, stir continuously for 5 to 10 in low heat until the texture becomes thick.
Remove from heat. Serve in a serving bowl with evaporated or condensed milk on top. This dish is perfectly matched with tuyo or dried fish. Enjoy your champorado!
