Chances are 100% that you’ve tried Champorado. Now whether or not you like it with Tuyo, is a whole other story.
It’s basically rice porridge but mixed with tablea chocolate and evaporated milk that we are personally addicted to.
Chef Martin found another way to make this classic Filipino dish by making it into a lava tart.
INGREDIENTS:
1 cup rice flour
5 tbsp glutinous rice flour (malagkit)
1/4 tsp salt
1/2 cup unsalted butter, softened
1/4 cup sugar
Tablea Filling
2 pc eggs
4 pc egg yolks
50 grams all-purpose flour
50 grams sugar
70 grams chopped tablea
50 grams chopped dark chocolate
120 grams unsalted butter, melted
Candied Tuyo
1 cup sugar
5 pcs tuyo, toasted and flaked
