Post by Admin on May 17, 2020 23:40:53 GMT
Champorado Lutong Pinoy(Chocolate/Cocoa Sweet Porridge) Filipino Recipe
(Sweet Cocoa/Chocolate Rice Porridge)
Traditionally, it is cooked by cooking glutinous rice just like the way regular rice are cooked except that coconut milk or evaporated milk is used instead of water. Then the chocolate tablea are mixed in it. They are pure cocoa blocks but sometimes they are hard to come by so cocoa powder or chocolate bars can be used as substitute.
Cooking Ingredients for Champorado Lutong Pinoy Recipe:
• Glutinous rice – ½ cup (washed and drained)
• Evaporated milk – 1 cup or more
• Coconut milk – 1 cup or more
• Chocolate tablea – 4 pcs
• Sugar - to taste
Cooking Procedure for Champorado Lutong Pinoy Recipe.
1. In a medium sized pot, combine together coconut milk, evaporated milk and chocolate tablea. Then turn on the heat to medium.
2. Regularly mix the mixture, simmering without letting the mixture boil. You can adjust the heat to low if it’s too hot, use heat just enough to melt the chocolate tablea.
3. When the chocolate tablea has melted and everything is blended together, add the glutinous rice.
4. Simmer over low heat, regularly stirring to infuse the chocolate-milk mixture to the glutinous rice, thus also preventing from sticking and burning the bottom.
5. Simmer until the glutinous rice is cooked. You can add more coconut milk or evaporated if ever the glutinous rice is still a bit hard and not cooked yet.
6. Stir until the preferred thickness of the champorado is reached.
7. Taste the champorado and add sugar to make it sweeter if desired. Stir a few more times then remove from heat.
8. Ladle champorado in separate bowls, and drizzle some evaporated milk in a spiral pattern over it then serve.
9. Share and enjoy your breakfast.
Tip:
Serve champorado with fried or grilled tuyo on the side.
Number of servings (yield): 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes
(Sweet Cocoa/Chocolate Rice Porridge)
Traditionally, it is cooked by cooking glutinous rice just like the way regular rice are cooked except that coconut milk or evaporated milk is used instead of water. Then the chocolate tablea are mixed in it. They are pure cocoa blocks but sometimes they are hard to come by so cocoa powder or chocolate bars can be used as substitute.
Cooking Ingredients for Champorado Lutong Pinoy Recipe:
• Glutinous rice – ½ cup (washed and drained)
• Evaporated milk – 1 cup or more
• Coconut milk – 1 cup or more
• Chocolate tablea – 4 pcs
• Sugar - to taste
Cooking Procedure for Champorado Lutong Pinoy Recipe.
1. In a medium sized pot, combine together coconut milk, evaporated milk and chocolate tablea. Then turn on the heat to medium.
2. Regularly mix the mixture, simmering without letting the mixture boil. You can adjust the heat to low if it’s too hot, use heat just enough to melt the chocolate tablea.
3. When the chocolate tablea has melted and everything is blended together, add the glutinous rice.
4. Simmer over low heat, regularly stirring to infuse the chocolate-milk mixture to the glutinous rice, thus also preventing from sticking and burning the bottom.
5. Simmer until the glutinous rice is cooked. You can add more coconut milk or evaporated if ever the glutinous rice is still a bit hard and not cooked yet.
6. Stir until the preferred thickness of the champorado is reached.
7. Taste the champorado and add sugar to make it sweeter if desired. Stir a few more times then remove from heat.
8. Ladle champorado in separate bowls, and drizzle some evaporated milk in a spiral pattern over it then serve.
9. Share and enjoy your breakfast.
Tip:
Serve champorado with fried or grilled tuyo on the side.
Number of servings (yield): 4
Preparation time: 15 minutes
Cooking time: 30-40 minutes