Champorado
Champorado is a comforting bowl of soft glutinous rice simmered into a rich chocolate porridge, finished with creamy milk. The deep cocoa sweetness and the salty crunch of tuyo make every bite warm, nostalgic, and intensely satisfying.
Ingredients
Porridge
- 120 gglutinous rice
- 700 mlwater
- 20 gunsweetened cocoa powder
- 45 gdark brown sugar
- 1 gfine salt
- 120 mlevaporated milk
Tuyo topping
- 30 gdried fish (tuyo), cleaned and boneless if possible
- 10 mlneutral oil
- 10 gscallion, thinly sliced
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Notes
- •For a thinner breakfast-style champorado, add 50 to 100 ml more hot water near the end of cooking.
- •If your dried fish is very salty, briefly rinse and pat dry before frying.
- •You can substitute tablea with 25 to 30 g chopped dark eating chocolate or traditional cacao tablets if available.
- •Serve immediately; glutinous rice firms up as it cools.
Background
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.
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