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    • ½ cup malagkit rice
    • 2 to 3 cups carabao's milk
    • 4 tablea (chocolate tablets made of local crushed cacao)
    • coconut jam and pili nuts for toppings


    Place two cups milk and rice in a saucepan and cook until rice is almost done, stirring regularly. In a smaller saucepan, melt tablea with some of the extra milk. When rice is almost done, add the chocolate mixture and keep stirring until rice is soft (cooked). Add more milk if necessary, depending on how sticky you want it. Serve cooked champorado in small bowls and top with coconut jam (to taste), then sprinkle with a few candied pili nuts.



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