My grade school classmates and I grew up enjoying chocolate rice porridge alongside with plain congee, locally known as lugaw, and chicken macaroni soup, locally known as sopas, during morning recess. Yes, recess! Every time the school bell rung for this favorite subject, we ran into the canteen and each of us buy our favorite porridge for only ten pesos. I wonder how much it is today. Nevertheless, no matter how high its price increase, if I were still a student of my grade school, I would buy champorado up to this time. I just can’t resist its chocolaty taste and I love that it can’t only be served as a snack but also as a breakfast.
Champorado, the term used for chocolate rice porridge in the Philippines, is commonly made by cooking glutinous rice and diluted cocoa together. But in this post, we’re going to give champorado a twist. We’re going to turn a steaming hot chocolate rice porridge into a chocolate rice pie. Sounds amazing, right? Keep on reading for the recipe.
1. Prepare all the ingredients needed. This includes crushed grahams, softened butter, a pack of champorado mix, water, sugar, cornstarch and milk.
2. Mix half cup of crushed grahams and two tablespoon of softened butter.
3. Make a crust in a bowl pan using the crushed grahams and butter mixture.
4. Refrigerate the graham crust.
5. While chilling, make the filling by boiling champorado mix, half cup of sugar and water together.
6. Occasionally stir your champorado for 8 minutes.
7. Dilute half teaspoon of cornstarch into a tablespoon of water.
8. Since a pack of champorado mix can make five bowls already, take some of the porridge out and leave just a cup of champorado on heat.
9.You can now add the diluted cornstarch into the porridge that’s on heat.
10. Mix your champorado until thick.
11. Pour this filling on the crust that you made a while ago.
12. Place it in the refrigerator.
13. Drizzle some milk.
14. Your Chocolate Rice Cake is now done and ready to be eaten.