Champorado

Nutrition · per serving

Steps

1. 1

   Rinse the glutinous rice under cold water 2 to 3 times until the water is less cloudy. This removes excess surface starch so the porridge thickens smoothly rather than becoming gluey. Set aside. Stir the cocoa powder with 60 ml of the water in a small bowl until no lumps remain.

   120 g glutinous rice700 ml water20 g unsweetened cocoa powder
2. 2

   Place the rinsed glutinous rice and the remaining 640 ml water in a medium saucepan. Bring to a gentle boil over medium heat, then reduce to low and cook for 12 to 15 minutes, stirring often and scraping the bottom so the rice does not catch. The grains should be swollen and the mixture should look loose but starchy.

   120 g glutinous rice700 ml water
3. 3

   While the rice cooks, heat the neutral oil in a small frying pan over medium heat. Fry the dried fish for 1 to 2 minutes per side until crisp and fragrant; do not burn it, as it turns bitter quickly. Transfer to a plate and let it cool slightly, then break into bite-size pieces.

   10 ml neutral oil30 g dried fish (tuyo), cleaned and boneless if possible
4. 4

   When the rice is nearly tender, stir in the cocoa slurry, dark brown sugar, and fine salt. Simmer for 3 to 5 minutes, stirring constantly, until the champorado turns glossy and thick enough to coat a spoon. If it thickens too much, add a splash of hot water.

   20 g unsweetened cocoa powder45 g dark brown sugar1 g fine salt
5. 5

   Turn off the heat and stir in half of the evaporated milk for a silkier texture. Let the champorado stand for 2 minutes; it will thicken slightly as it settles.

   120 ml evaporated milk
6. 6

   Divide the champorado between 2 bowls. Drizzle over the remaining evaporated milk, then top with the crisp dried fish and sliced scallion. Serve hot, letting each spoonful mix the sweet chocolate porridge with a little salty fish for the classic contrast.

   120 ml evaporated milk30 g dried fish (tuyo), cleaned and boneless if possible10 g scallion, thinly sliced

Origin & History

Champorado is a beloved Filipino breakfast porridge made from sticky rice and chocolate, widely associated with Spanish colonial influence and the Mexican chocolate drink champurrado introduced through the galleon trade. In the Philippines, it evolved into a distinctly local dish, traditionally paired with salty dried fish for a sweet-savory contrast.