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.