Saturday, August 16, 2008

Perfect Merienda!

Tsamporado at Tuyo
(Chocolate Rice Porridge and Fried Dried Fish)

A perfect merienda combination on a rainy Saturday afternoon!


Here's how to cook tsamporado.

What you need:

1 cup sweet/sticky glutinous rice (malagkit)
5 pcs Tablea (cocoa tablet), shredded
1/4 kl sugar
4 cups water
evaporated milk (optional)

On a pot, put the rice and water. Bring to boil while stirring constantly. When the rice is almost cooked (a little bit transparent), add the shredded tablea, sugar and a pinch of salt. Lower down to medium heat, continue stirring until the rice is cooked. Swirl evaporated milk on top before serving.

*** if tablea is not available, you can use about a half cup of cocoa powder.
Powdered milk also works well with tsamporado, actually I prefer this one. *wink*

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