Cheesy Champorado



8 tbsp, Cocoa powder (or about 4 pieces tableya)
1 cup, Glutinous rice (malagkit)
1⁄2 cup, Sugar
3 1⁄2 cups, Water
1 cup, Grated Eden cheese
To taste, Condensed milk (optional)


  • Boil 21⁄2 cups of water in a pot. Put in the glutinous rice and allow water to re-boil for a few minutes.
  • Dilute the cocoa powder in 1 cup warm water then pour in the pot. Stir continuously.
  • Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
  • Stir in 3⁄4 cup grated Eden cheese. Remove from the pot and place in a serving bowl. Serve hot topped with the remaining grated Eden cheese and a swirl of condensed milk.