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Champorado Recipe (Chocolate Rice Pudding)

Champorado Recipe

Champorado Recipe is a Filipino chocolate porridge dish. It is traditionally made with glutinous or malagkit rice and cocoa tablets or tableya, but you can also use cocoa powder to make this dish. This dish is perfect hot or cold. This can be served as a meal or as a snack.

Growing up, I have always loved Champorado. I love the creamy texture and the sweet chocolate flavour. Love my Champorado with milk and sugar. I also love putting cream on mine. I love eating it hot—perfect for rainy days and cold weather! A lot of people have put their own spin on Champorado. My mother, for example, loves to eat it with dried fish or fried fish. She loves to pair her Champorado with salty things while my brother loves to make it as sweet as possible.

Cooking Champorado is easy, but it requires constant stirring. Honestly, that is about the only thing you can hate about this dish. Thankfully, all the heat and tiring repetitive stirring will be worth it once you take the first bite.

Champorado Recipe

Ingredients – Champorado Recipe

  • 4 cocoa tablets or tableya (1/2 cup cocoa powder)
  • Condensed milk (optional)
  • 1 cup glutinous or malagkit rice
  • 3 ½ cups of water
  • ½ cup of sugar

How to Cook Champorado

  1. Boil the water in a pot and add the tableya or cocoa tablets.
  2. Stir continuously to melt the tableya.
  3. Add the glutinous or malagkit rice and boil for a few minutes while stirring.
  4. Once the rice is cooked, add sugar and stir until it thickens.
  5. Serve and enjoy. (You can top it with condensed or evaporated milk, if you want.)
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