INGREDIENTS:
- 1 pack MAYA Champorado Chocolate Rice Porridge Mix 113.5g
- 2 tablespoons uncooked rice
- sugar, as needed
- melted butter, as needed
- freshly shredded coconut, as needed
INSTRUCTIONS:
- Pass the banana leaves over medium flame until wilted to make them more pliable.
- Open the pouch of champorado mix and sift to separate malagkit rice from the cocoa powder.
- In a bowl, combine malagkit rice from the champorado mix and uncooked rice and soak in 1?4 cup water overnight. After soaking overnight, drain. Make sure to set aside the water.
- Put rice in a food processor with 1-2 tablespoons drained water. Pulse until ground finely. Add the cocoa powder and mix well. Shape into logs and wrap in banana leaves brushed with melted butter. Steam for 10-15 minutes. Brush with more melted butter once cooked. Serve with shredded coconut and sugar while still hot.
Note: White sugar, brown sugar or muscovado may be used.
Source: Pinoy Food Blog
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