Make A Child Proud, Have Our Milo Dinosaur ChamporadoOctober 29, 2016
Here at Pepper, we try to ask ourselves a few key questions when it comes to recipes. Questions such as: is it good? Will anyone want to make this? How do we make this better? When champorado caught our attention, there wasn’t much to do. The chocolate rice pudding of our childhoods invoked feelings of nostalgia and satisfied our need for sweets. As far as we were initially concerned, this could have been the end. Until we realized, we could do something we’ve never done as obedient children—we should add more chocolate.
Combining the malted chocolate powder and the Filipino breakfast staple, our milo dinosaur champorado is the breakfast you never knew you wanted. Now, the only question we have to ask ourselves is, how much milo powder is too much? Answer: the limit does not exist.
Milo Dinosaur Champorado
Yield: 2–4 servings
Time: 35 minutes ( 10 min Prep / 25 min cooking )
- 1 ¼ cup glutinous rice
- 6 tbsp milo
- 2 tbsp tablea
- 2 tbsp cocoa powder
- 6 tbsp sugar
- 4 cups water, hot
- condensed milk, for garnish
- milo, for garnish or any other chocolate malted drink powder
- Bring 2 ½ cups of water to a boil.
- Add in the rice and allow the water to re-boil.
- Dilute the milo, tablea, and cocoa powder in the remaining hot water then add it in the pot. Reduce the heat to a simmer and stir continuously.
- Once the rice is cooked (about 15 min) add the sugar and cook for another five minutes.
- Serve in a bowl garnished with a heaping portion of powdered milo and a swirl of condensed milk.