Yesterday, I was craving for anything sweets. Then after lunch, I checked our pantry  if we have anything that I can cook or  bake, lucky enough there are…

So, I thought of making Chocolate Rice Porridge after I saw those Pure Tablea from Kablon Farms in Cotobato City that I bought here in Filmart (a Philippine Store here in Penh) and also I was thinking that it is easy to do…

…and I just followed the recipe in the packaging:

Ingredients:

2 tablets of pure tablea

1 cup of glutinous rice (but they are say 2 cups)

5 cups of water

sugar to taste and milk for servings

Method:

Put the rice and water in a pot and cook over moderate heat. As soon as the water comes to a boil, add the pure tableas. Keep stirring until the tablea is completely dissolved and the rice is cooked. Mix in sugar to taste and add milk before serving. Serve hot.

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Chocolate Rice Porridge (Champorado) is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.

The pudding becomes very thick and the lighter milk helps to “loosen” it. It’s almost like eating “chocolate oatmeal”. It can be eaten as a snack or dessert as well.

Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado (this is also the reason why there is Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice. (source: Wikipedia)

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That means after I finished cooking I served it right away (except for Isabelle that I have to let it cool first) and we enjoyed eating it, Daddy ate with us too!

While we are eating, I am baking a Double Chocolate Chunk Bars while Ate’s steaming her Leche Flan (Caramel Custard). We both set it before eating. I don’t know how to do Leche Flan but next time I will try it by myself. But I will be sharing the recipe of Double Chocolate Chunk Bars on my next post. So, when its both done, I called everyone again and had second batch of sweets…

We had another great afternoon snacks…and I am sharing this with Weekend Eating and Yummy Sundays!