Required cooking skill levelIntermediate
30minutes + Soaking preparation time
- 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 dried Dilis
- 1 tsp Brown sugar
- 1 cup Evaporated milk
- 1/2 cup Sugar, for serving
- UFC Iodized Salt to taste
- 1. Place malagkit and water in a pot. Soak rice for 30 minutes.
- 2. Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.
- 3. When 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.
- 4. Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry dried dilis until toasted. Remove from head and toss in brown sugar.
- 5. Using 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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