Kiboa Adlai Champorado
Preparation and cooking time: 40 – 50 minutes
Number of servings: 6
Ingredients:
1 cup unwashed UMA Kiboa adlai
5 cups water
82.5 grams (5 rounds) pure unsweetened tablea, we use Premium Tablea from CACAO DE DAVAO; dissolved in 1 cup of hot water
Sugar (optional)
Milk of choice (optional)
Dilis (optional)
Steps:
1. Place 1 cup of unwashed UMA kiboa variety adlai in a pot with 5 cups of water, bring to a boil – high heat. When it’s briskly boiling, turn heat down to medium. Stir occasionally to avoid the grains from sticking to the bottom of the pot. Allow it to boil for 10 minutes.
2. Turn heat to low. Slowly add the dissolved CACAO DE DAVAO Premium Tablea to the pot. Continue to stir to avoid the grains from sticking to the bottom of the pot. After a few minutes you will notice that the grains become fluffy, soft and absorb the color of the tablea, the water reduced and the consistency thicker. This process takes time and patience. Don’t leave your pot and keep stirring.
3. If you like your adlai softer, you may add another half cup or 1 cup of water.
(We prefer ours chewy so 5 cups of water is about enough. If you prefer it to have a stronger chocolate taste, add 1 more round (16.5 grams) of CACAO DE DAVAO Premium Tablea.) When you’ve reached your preferred softness of the grains and thickness of consistency, turn off the heat. If you prefer your champorado sweet, you may add some sugar to the pot, but this should be done as a last step.
4. Serve in warm bowls. You may top it with any kind of milk and dilis. It also tastes good when it’s cold.
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