Champorado

Champorado is another dish that reminds me of my late Mom.

It is a chocolate rice porridge that is famous in the Philippines. It is made with glutinous sweet rice and tablea, and then topped with evaporated or powdered milk.

Like Cheese Pimiento Spread, Champorado is one of the dishes that I truly enjoyed with my late Mom. However, if my memory serves me right, my Mom never made this at home. Instead, she brought me the ones in disposable cups. Now, I start to imagine the taste of her homemade version. I bet it would be more delicious than the instant ones.

Going back to what Champorado is, as weird as it sounds, it is served with sun-dried, salted fish to compliment the sweetness of the porridge. The most common dried fish to go with it is dried herring, or what we call Tuyo in the Philippines.

I know! I know! I, myself, found it odd at first. But it was perfect, especially for someone who loves sweet and salty together.

In this recipe, I used tablea (cacao tablets/discs). You can use cocoa powder if tablea is not available. I also added chopped chocolates to make it more chocolatey.

I made champorado before, but this is, by far, my favorite. It’s not too sweet. The texture of the glutinous rice is nice – soft but not mushy.

NOTES ON CHAMPORADO:

• If you decide to use two discs of tablea, make sure to adjust the sugar. 
• The addition of dark chocolate is optional, but it makes the champorado so chocolatey. 
• You may need to add more water if the mixture turns too thick for you. Then, adjust the other ingredients as you go. 
• This recipe yields 1 big serving or 2 small servings.

WANNA SEE HOW I MADE THIS?

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I am co-hosting Fiesta Friday #477 and I am bringing this with me!

Also sharing at Happiness is Homemade |

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Champorado

A sweet chocolate rice porridge that goes perfect with dried salted fish!

Servings 1

Author Jhuls @ The Not So Creative Cook

Ingredients

• 1 1/2 to 2 cups water
• 1/4 cup glutinous rice
• 1-2 discs of tablea (25-28 g)
• 40 g chopped dark chocolate
• pinch of salt
• 2-3 tbsp brown sugar
• evap milk (to serve)
• powdered milk (to serve)
• dried salted fish (to serve)

Instructions

1. Add water to a pot over medium heat. 

2. When the water is boiling, add glutinous rice. 

3. Let it cook for 5 minutes. Then, add tablea; stir until tablea is melted. Continue stirring until rice is cooked.

4. Add chopped chocolate and salt. Stir again to melt the chocolate.

5. You may need to add more water if necessary. 

6. Add brown sugar to taste. 

Recipe Notes

• If you decide to use two discs of tablea, make sure to adjust the sugar. 
• The addition of dark chocolate is optional, but it makes the champorado so chocolatey. 
• You may need to add more water if the mixture turns too thick for you. Then, adjust the other ingredients as you go. 
• This recipe yields 1 big serving or 2 small servings. 

 

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