Champorado
| Quantity | Ingredient |
|---|---|
| 5 pieces | Tablea |
| 1 3/4 cups | Glutinous rice |
| 3/4 cup | Granulated white sugar |
| 6-8 cups | Water |
| -- | Condensed milk to taste |
- Boil water and tablea: Bring water to a boil in a pot. Add tablea and stir until dissolved.
- Cook rice: Add rice, reduce heat to low-medium, and stir often. Cook for 15–25 minutes until rice absorbs the water.
- Sweeten: Stir in sugar until dissolved.
- Serve: Transfer to bowls, top with condensed milk, and serve with tuyo.