[Filipino Recipes] Champorado Recipe (Chocolate Rice Porridge)

Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy and very chocolatey; just the kind of boost we need in the morning!

grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do) or Filipino chocolate rice porridge. It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert! (I eat like a hobbit lol).

There are a lot of variations of champorado recipe (e.g. made with oatmeal or cocoa powder) but my favourite is still the kind my grandmother makes – sticky or glutinous rice + tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate).
How do you make champorado?

Luckily, champorado is so easy to make. It doesn’t take much time at all in the morning. (For the detailed recipe, please scroll to the bottom where you will find a printer-friendly recipe card.)

DISSOLVE TABLEA. In a medium saucepan, boil water. Add roughly chopped tablea and stir until dissolved.

COOK RICE. Add glutinous or sticky rice and brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes). Stir occasionally.

ENJOY! We usually serve it warm topped with milk and with salty fish on the side (if we can find salty fish or tuyo here. Otherwise, bacon will do too!).

How to cook champorado using tablea

Table are pure cacao balls or disks popular in the Philippines. They are typically dissolved in boiling water or hot milk by beating them with a batidor or wooden whisk.

I don’t own a batidor so what I do is roughly chop the tablea before mixing them in water or milk. This helps dissolve them faster and results to a smoother mixture.

Tablea are available sweetened or unsweetened. When making tsokolate, I use sweetened tablea. For champorado, I use unsweetened.

But if you can only find sweetened tablea no worries. You can still make champorado, just adjust (or altogether omit) the sugar in the recipe.
What kind of rice is used for champorado?

As for the rice – ideally you should use sticky or glutinous rice to get thick, creamy champorado. They’re usually available in Asian supermarkets and I’ve seen them in our local supermarkets too.

If you can only find regular rice, opt for white rice. Just watch that it doesn’t break apart or get too mushy the longer you cook it.

CHAMPORADO RECIPE (FILIPINO CHOCOLATE RICE PORRIDGE)

Author: Jolina

Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy, chocolatey.
PREP TIME: 5 mins
COOK TIME: 20 mins
TOTAL TIME: 25 mins

COURSE Breakfast
CUISINE Filipino

SERVINGS 6 people
CALORIES 183 kcal
INGREDIENTS:

• 5 cups water
• 5 pcs tablea unsweetened, roughly chopped
• 1 cup glutinous or sticky rice
• 1/2 cup brown sugar packed
• milk for topping

INSTRUCTIONS

1. In a medium saucepan, boil 5 cups of water. Add 5 pcs roughly chopped tablea and stir until dissolved.
2. Add 1 cup glutinous or sticky rice and 1/2 cup brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes, see notes). Stir occasionally.
3. Serve warm, topped with milk (optional).

This recipe and image sources are referred in website: Theunlikelybaker.com. Thanks so much!