Monday Mornings: Champorado Sa Gata

4 months ago


Wake up to Pinoy classics made more incredible and exciting

Champorado sa Gata

Makes 3-4 servings

1 cup Malagkit (sticky rice)

3 cups Water

6 Chocolate tablea, chopped

½ cup Sugar

*Pinch of salt

1 can Coconut milk

*Danggit (dried fish)

  1. Wash the malagkit well and drain. Place the malagkit in a pot with water and let boil over high heat. Lower heat to medium and stir rice constantly so that rice cooks evenly and to prevent rice from sticking to the bottom of the pot.
  2. Add chopped tablea and sugar to the rice mixture. Stir until chocolate and sugar are dissolved. Add salt and continue stirring until texture becomes thick.
  3. Add the coconut milk to the champorado then remove from the stove top. Mix well. Adjust taste by adding more sugar and Sweetened Pandan Coconut Milk. Serve with fried crispy danggit or dilis. 
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