WATCH: How to Make Champorado

Champorado or sweet chocolate rice porridge doubles as a great breakfast option and as comfort food on a rainy day.

 

This Filipino favorite is made sticky rice (malagkit) cooked with chocolate and some sugar. We used the local tablea for this recipe but you can use cocoa powder and adjust to your liking.


If preferred you may top it with milk and pair it with tuyo.



1/2 cup sticky rice (malagkit)
2 1/2 cups water
2 ounces tablea chocolate
1/4 cup brown sugar


1 Bring water to a boil

2 Place the sticky rice with a pinch of salt

3 Mix frequently over low to moderate heat to avoid the rice from sticking to the bottom of the pan

4 Once the rice has absorbed around ¾ of the water, place the tablea into the pan

5 Add the sugar and stir until melted. Season with more sugar, if preferred

6 Keep stirring until you get your desired thickness and consistency

7 Take champorado off the heat. Serve warm. Stir in milk and pair with tuyo if preferred

 

More from Yummy.ph
Brown rice and coconut sugar make this a healthy version of a well-loved Pinoy dish.

 

0
Comments. Join the discussion below!
Comments
LATEST FOR YUMMY.PH

Fettuccine with Truffle Mushroom Sauce Recipe

Learn how to make a truffle mushroom pasta sauce!

Potato and Mushroom Chowder Recipe

Top this chowder with crunchy bacon!

Chicken Barbecue Sticks Recipe

Chicken barbecue is the perfect weekend lunch dish!

WATCH: How Long Should You Keep Your Food?

Cut down on food waste with this guide!
Load More