Champorado Recipe – Filipino cuisine offers plenty of options for breakfast meals and one of them is champorado. Champorado is the ideal breakfast dish for anyone that enjoys something sweet and hearty in the morning. The simplest way to describe this dish is as a chocolate porridge. Champorado is made with sticky rice and tablea (Filipino cocoa).
If you hear the name of the dish, some may think of the Mexican chocolate dish, champurrado. However, compared to the Mexican dish, champorado is adapted to Chinese influences. Aside from this, modern versions of the dish uses glutinous rice instead of corn masa, like its Spanish counterpart. Depending on the area, there are different ways to enjoy the dish. One way to enjoy the dish is as is and either hot or cold. Among the many ways to enjoy and make the dish, this is one Champorado Recipe to try:
Champorado
Ingredients
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
Instructions
- In a deep pot over medium heat, add water and bring to a boil.
- Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
- Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, drizzle with evaporated milk and serve hot.
Notes
Other Notes on a Champorado Recipe
While you can enjoy this porridge as is, the popular way to enjoy the dish is with a drizzle of evaporated milk on top. It adds a layer of creaminess to the dish, but if you have no evaporated milk, powdered milke is an alternative. Aside from this, it is common to have the dish with dried salted fish (tuyo) on top or bread on the side.
When making this dish, however, there is a tendency to be leftovers. Champorado is still enjoyable whether hot or cold, but if you want to store it properly, it’s best to store it in a tight container. The leftovers can last up to 3 days when refrigerated and 3 months when frozen. To reheat it, you simply need to pour the champorado into a in a saucepan over medium-low heat. Slowly heat the mixture until it is completely warmed through, stirring regularly. If the mixture is too thick, you should add a splash of water or milk to loosen the consistency.
Do you want to try other Filipino rice recipes? If you’re looking for something savory, check out our “Vegan Arroz Caldo Recipe” or “Sinangag.” You can also try our “Royal Bibingka Recipe” for something sweet. Another unique option to try is “Bringhe.” For other rice porridge dishes, try out our ginataang mais and ginataang munggo recipes.
Ginataang mais is a sweet rice pudding with corn, made from glutinous rice, coconut milk, and corn kernels. It’s known by names like lugaw na mais or lelot mais in various regions. This coconut rice pudding is a popular midday or after-dinner treat, enjoyed warm or cold with a drizzle of coconut cream (kakang gata). Meanwhile, Ginataang Munggo is a tasty Filipino dessert with roasted mung beans and glutinous rice cooked in coconut milk and cream. It goes by different names like Lelut balatung and Ginataang totong.
There is a variety of dishes to explore in Filipino cuisine featuring rice and coconut milk. If you are interested in more savory rice dishes, one option to try is Singangag.
