Champorado Pudding Bars

Champorado Pudding Bars


  • 1/2 cup butter softened
  • 3/4 cup sugar
  • 2 pieces eggs
  • 1/4 teaspoon salt
  • 1 cup MAYA All-Purpose Flour
  • 1/4 cup cocoa
  • 2 teaspoon vanilla
  • 1 1/2 cup MAYA Champorado cooked


  • Preheat oven to 350⁰F/177⁰C. Brush a 9 inch square pan with shortening and line it with wax paper. Set aside.
  • In a clean bowl, cream butter and sugar. Mix well.
  • Add eggs one at a time, mix well after each addition of egg.
  • Add salt, flour, cocoa, and vanilla. Mix well.
  • Then, add cooked champorado and mix until well blended.
  • Transfer pudding mixture to the square pan and bake for 15 minutes or until the toothpick comes clean when you poke the pudding.
  • Serve.


Yield: 16 pieces pudding bars.

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