Glutinous Rice and Cocoa Powder

Tricia Bugarin Katruz Albano BUS cytosine 15 Aug 2011 Champorado The Breakfast of Champions Champorado is a Filipino choco later(a) cereal do with sweet sticky strain much like the kind of rice you would use to make sushi. Filipinos consider this as the oatmeal or porridge that everydaywealth eat in the morning. Champorado is considered to be the breakfast of champions because this type of food is cooked with drinking chocolate powder and mixed with moolah which is guaranteed to give you an amazing burst of expertness for a long period of time.Champorado originated back w chick the Spaniards colonized the Philippines in the late 1500s during their galleon trades where Spanish ships sailed twice a year across the peaceable Ocean between the Philippines and Acapulco. A lot of the trades consist of silk, ceramics, and spices, and because of the frequent sailing, a lot of the Spaniards decided to stay in the Philippines bringing with them their familiarity of making Champorado. all over the century, this dish was made in many different ways.It lav be military serviced for breakfast, or as a snack. You can also eat champorado when its cold after putting it in a fridge. Usually whatsoever Filipino eats the champorado with the combination of a dried fish. Although, it can be considered as a poor mans food because it does non cost a lot of m sensationy and it is relatively easy to make. Everything you get out need can be bought at your local grocery store. every last(predicate) you will need is a cup of sticky white rice, fractional(a) a cup of unsweetened cocoa powder, two and a half cups of water, and half a cup of sugar.You can also add a little number of vanilla extract but that is entirely up to you. You will, however, need evaporated milk which will give the Champorado a little bit of creme color and to get the thickness down before you start self-indulgence in this delight. Cooking this dish is very simple and does not expect a lot of math. B oil the cup of sticky white rice in a medium saucepan stirring constantly because you do not want the rice to clump up together. The rice is ready hen it is transparent and thicker in texture and consistency. Add your cocoa powder and the sugar mixing and stirring these ingredients together. Ones the cocoa powder and the sugar are hearty blended with the rice turn the heat off and put a little serving in a bowl. Now, you are ready to serve this delightful dish with a swirl of evaporated milk on top. You can typically serve Champorado hot or cold. In our culture, we serve this with a side of salty fish or meat for breakfast.Our society is one big melting pot of cultures where a lot of things are creation introduced. It is okay to expose yourself to the many types of delicatessen available out there. The castigate possible thing that can happen to you is a swollen pharynx or you can even break out in store due to your allergies, so just be aware of the ingredients being used. di sdain of the differences that we may have, we do have one thing in common we all love to eat.