Duo Champorado

Chocolate for breakfast? Why not? Traditional champorado is given a new spin with two different kinds of chocolate.

  • Required cooking skill level

    Intermediate
  • 6-10
    persons serving
  • 30
    minutes + Soaking preparation time

INGREDIENTS

  • 1 cup Rice, malagkit

  • 4 cups Water

  • 1/2 cup White chocolate, chopped

  • 6 Tbsp Sugar

  • 3 pieces Tablea

  • 1 tsp Golden Fiesta Palm Oil

  • 1/2 cup Dilis

  • 1 tsp Brown sugar

  • 1 cup Evaporated milk

  • 1/2 cup Sugar, for serving

Preparation

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    1Place malagkit and water in a pot. Soak rice for 30 minutes.

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    2Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.

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    3When rice is cooked transfer half of the rice porridge into another pot. Stir in the white chocolate and 2 tbsp sugar. Simmer until chocolate is melted. Stir tablea and 4 tbsp sugar in the other pot. Simmer until chocolate is melted.

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    4Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry drill until toasted. Remove from head and toss in brown sugar.

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    5Using two ladles, scoop each champorado into a bowl at the same time. Serve with dilis, sugar and evaporated milk on the side.

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    1Place malagkit and water in a pot. Soak rice for 30 minutes.

  • No Image Available

    2Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.

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    3When rice is cooked transfer half of the rice porridge into another pot. Stir in the white chocolate and 2 tbsp sugar. Simmer until chocolate is melted. Stir tablea and 4 tbsp sugar in the other pot. Simmer until chocolate is melted.

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    4Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry drill until toasted. Remove from head and toss in brown sugar.

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    5Using two ladles, scoop each champorado into a bowl at the same time. Serve with dilis, sugar and evaporated milk on the side.