Quick and Easy Champorado Recipe You Can Cook at Home
Today, we’re featuring champorado recipe, one of every Filipino’s favorite merienda of all time. Just in time for the winter season. Champorado is a chocolate rice porridge that uses sticky rice and cocoa powder as its main ingredients. You may also use pure chocolate or tablea in lieu of cocoa powder for cheaper alternative. It’s very quick and easy to prepare
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A bowl of hot champorado is perfect for cold rainy afternoons but is usually served during breakfast. It can also be served hot or cold and is best paired with tuyo or salted dried fish. Every grown-up Filipino would have a memory of their grandmother making this champorado recipe in a large casserole.
Some usually use Hershey’s cocoa powder because it’s chocolatier. But you can use any cocoa powder you have in your cupboard. Champorado is usually color brown but some use dark chocolate for a darker colored porridge. But it doesn’t matter, really, it’s all the same. Use what’s available in your kitchen so you can save on the ingredients. You can even use leftover rice instead of cooking a new one.
If you want your chocolate rice porridge creamier, use evaporated milk. Or use condensed milk instead of sugar. Others prefer coconut milk.
The Champorado Recipe
- 8 tbsp cocoa powder (or about 4 pieces tablea)
- 1 cup glutinous rice (malagkit)
- ½ cup sugar
- 3½ cups water
- condensed milk (optional)
- Pour 2 ½ cups of water into a pot and bring to a boil.
- Put in the sticky or glutinous rice and allow water to reboil for a few minutes.
- Dilute the cocoa powder in 1 cup warm water, then pour into the pot. Stir continuously.
- Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
- Remove from the pot and place in a serving bowl.
- Serve hot with a swirl of condensed milk on top.