Champorado is a rice soup or porridge cooked in combined with cocoa. This is generally eaten together with salted dried fish known as tuyo. It is chocolate brown in color, sweet, and can be served either warm or cold. Mostly served in the course of breakfast, afternoon snack or a dessert as well.
Champorado Recipe
Ingredients:
- 3 1/2 cups hot water, divided
- 8 tablespoons cocoa powder (4 pieces tableya)
- 1 cup glutinous rice (malagkit)
- 1/2 cup granulated sugar
- Sweetened condensed milk for serving
Cooking Procedure:
- Pour 1 cup of the hot water in a medium bowl. Whisk in the cocoa powder until dissolved and smooth.
- In a large saucepan, heat the remaining 2 1/2 cups water over high heat to bring to a boil. Add the glutinous rice and allow to return to a boil.
- Reduce heat to medium and pour in the water with cocoa powder. Cook, stirring constantly, until cooked, 12-18 minutes. Mix in the sugar and continue to cook and stir until thickened. Taste and add more sugar if needed.
- Serve hot drizzled with sweetened condensed milk.
Looking for other Lutong Pinoy Recipes to try on? Feel free to check out our pork recipes, chicken recipes and desserts.
Some visual and written contents are copyrighted to their respective and considerate owners. We do not claim that these recipes or photos are proprietary to us. If this is yours and you would like it to be removed and not shared with others, please let us know by sending an email to contact @ lutongpinoyrecipe.com, you may use our website contact form or by sending a message on our Facebook page. Read our disclaimer.
