Pour 4 cups water in a pot. Let boil.

Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.

Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.

Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.

Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.

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