Champorado with Tuyo Flakes (Shellfish-Free)

Ingredients

• 1 cup Glutinous Rice
• 6 cups Water
• 1/4 cup Cocoa Powder
• 1/2 cup Sugar
• 4 pieces Dried Herring
• 2 tbsp Cooking Oil

Instructions

1. 1Measure 1 cup of glutinous rice and rinse it under cool running water until the water runs clear. Place the rinsed 1 cup of glutinous rice into a large heavy-bottomed pot with 6 cups of water.
2. 2Bring the water and rice to a rolling boil over high heat. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the rice is tender and the mixture has thickened into a porridge consistency. Stir occasionally to prevent sticking.
3. 3Uncover the pot and stir in 1/4 cup of cocoa powder and 1/2 cup of sugar. Continue to cook over low heat for another 5 minutes, stirring constantly, until the cocoa powder and sugar are fully incorporated and the porridge is smooth.
4. 4While the champorado is simmering, prepare the dried herring. Heat 2 tablespoons of cooking oil in a medium skillet over medium-high heat (375°F / 190°C). Once the oil is shimmering, carefully add the 4 pieces of dried herring to the skillet.
5. 5Fry the 4 pieces of dried herring for 2 to 3 minutes per side, or until they are golden brown and crispy. Remove the crispy herring from the skillet and place them on a plate lined with paper towels to drain any excess oil. Once cool enough to handle, flake the dried herring into small pieces.
6. 6Serve the hot champorado immediately in bowls. Top each serving generously with the crispy flaked dried herring.

Substitutions

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