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Champorado: A Filipino Chocolate Porridge Recipe

Champorado: A Filipino Chocolate Porridge Recipe - Easy Meal Recipe

Growing up in a Filipino household, breakfast often had a comforting, warm vibe. It's a good old tradition steeped in love, where food could make your day just a bit brighter. 
One dish that always stood out for me was champorado, a delightful chocolate porridge that dances on the taste buds. To me, there’s nothing quite like it, especially when paired with sweet, fried tuyo (dried salted fish). 
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 2
Course: Dessert
Cuisine: Filipino
Calories: 200
Ingredients Method Notes

Ingredients
  

  • To whip up a bowl of champorado, you don’t need a fancy grocery list. Here’s what you will need:
  • ¼ cup sugar: This adds sweetness to balance the bitterness of cocoa.
  • 2 cups water: This will be used to cook the rice, making it nice and smooth.
  • ½ cup glutinous rice: This gives the porridge its unique sticky texture.
  • 1 teaspoon condensed milk: Optional, but a little drizzle brightens the flavor.
  • 2¼ cup unsweetened cocoa powder, or tablea if you can source it: This is the star of the dish, giving it that chocolatey essence.

Method
 

  1. Now that you know what goes into this delightful dish, let's dive into the preparation.
Step 1: Prepare the Glutinous Rice
  1. Rinse ½ cup of glutinous rice under cold water. This step is crucial because it removes excess starch and prevents the rice from becoming too gummy. Once it's rinsed, set it aside. You want it ready for action as we move along.
Step 2: Boil Water
  1. In a medium pot, bring 2 cups of water to a rolling boil over medium heat. Once boiling, introduce your glutinous rice to the bubbling water. Stir it gently to prevent sticking.
Step 3: Cook the Rice
  1. Let the rice simmer on low heat for about 15-20 minutes. Keep an eye on it. Stir occasionally until the rice softens and absorbs most of the water. You’ll know it’s time for the next step when you see a nice, thick consistency forming.
Step 4: Incorporate Cocoa
  1. Now for the magical part! Sprinkle in ¼ cup of unsweetened cocoa powder (or melt 2 tablea if you’re using that). Stir it in well, allowing the chocolate goodness to infuse throughout the porridge.
Step 5: Sweeten it Up
  1. Add the ¼ cup of sugar gradually, tasting and adjusting to your preferred sweetness. Some may enjoy it sweeter than others.
Step 6: Finish with Milk
  1. Finally, drizzle in a teaspoon of condensed milk if you have it. This adds a delightful creaminess to the champorado. Stir it and let everything blend together perfectly.
Step 7: Serve
  1. Turn off the heat and let it rest for a minute. Scoop it into bowls and top off with additional condensed milk or a sprinkle of chocolate powder if you’re feeling fancy.

Notes

  • Rice Type: Always use glutinous rice. This helps achieve the thick consistency. Regular rice will yield a porridge that’s less creamy.
  • Adjust Sweetness: Start with less sugar, you can always add more along the way.
  • Chocolate: Unsweetened cocoa gives you control over the sweetness while using tablea brings a traditional flavor.
  • For a No-Cocoa Version: You can try champorado with just sugar and some other flavorings like pandan for a wonderful twist.
Consistency: If it gets too thick, just add a splash of milk or water to loosen it up.