Champorado
A sweet chocolate rice porridge that goes perfect with dried salted fish!
Servings 1
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
-
Add water to a pot over medium heat.
-
When the water is boiling, add glutinous rice.
-
Let it cook for 5 minutes. Then, add tablea; stir until tablea is melted. Continue stirring until rice is cooked.
-
Add chopped chocolate and salt. Stir again to melt the chocolate.
-
You may need to add more water if necessary.
-
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.
Did you make it? Tag me on Instagram
