← Nouns Cooking · Indonesian & Filipino

Ingredients

• 200 g Glutinous (sticky) rice
• 1.25 l Water
• 45 g cocoa powder (or 4 tablea discs)
• 100 g Sugar
• 1 pinch Salt
• 150 ml evaporated milk, to drizzle
• 4 fried tuyo (dried salted fish), to serve (optional)

Method

1. Rinse the glutinous rice once and drain. Bring the water to the boil in a heavy pot, add the rice and simmer over medium-low heat for 15–20 min, stirring often so it does not stick, until the grains are swollen and soft.
2. Mix the cocoa with a ladle of the hot liquid into a smooth paste (if using tablea, just drop the discs in), then stir it into the pot with the sugar and salt.
3. Cook for 5 min more, stirring constantly, until thick, glossy and chocolatey. Add a splash of hot water if it gets too stiff; it thickens more as it cools.
4. Spoon into bowls and swirl evaporated milk over the top. Serve with crispy fried tuyo on the side if you want the classic sweet-salty combo.

Tips

• Use glutinous (sticky) rice for the right creamy, chewy texture; ordinary rice makes a thinner porridge.
• Coconut milk instead of evaporated milk makes it dairy-free and vegan.
• Tuyo is dried salted fish; leave it out to keep the dish vegetarian.

Sources

Written in our own words after cross-checking these recipes:

Foxy Folksy Panlasang Pinoy