Champorado ("Choco Sticky Rice")

Champorado or Choco Sticky Rice is a Filipino native food that is best to serve for breakfast or during cold winter season. Champorado is best to served hot good for your breakfast. It contains cocoa just taste as choco with sticky rice. It is affordable to prepare that suites you breakfast meal. Below is the instructions for you preparation.

INGREDIENTS:
4 pieces tableya or cocoa powder
1 cup glutinous rice (pilit)
1/2 cup sugar
3  1/2 cups water
condensed milk (optional)

PROCEDURES:

Pour 3 1/2 cups of water in a pot and bring to a boil. Put-in the glutinous rice and allow water to re-boil for a few minutes.Put the tableya or cocoa in the boiling pot of glutinous rice. Stir continuously. Once the glutinous rice is cooked (about 15 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. Remove from the pot and place in a serving bowl. Serve hot with a swirl of condensed milk on top (optional).

Maja Blanca ("Milk Puto")

Maja Blanca or Milk Puto is a Filipino delicacy that most commonly served  during birthday celebrations or any special events. Maja Blanca is a delicious dessert that you can always remember. You can try this at home, this recipe cost you lesser that you can surely afford. below is the recipe for preparation for this desert.

Ingredients
1 cup Cornstarch
¾ cup Cream Style Sweet Corn
½ cup refined sugar
3 cup coconut milk
1 cup evaporated milk

Directions
In a sauce pan, combine all the above ingredients. Thoroughly mix until cornstarch are evenly distributed. Cook over medium heat and slowly stir in one direction until it thickens. Pour into greased pan then cool. Put  grated peanut for toppings (optional).