Hi everyone i would like to share how to cook my simple recipe of champorado.
Champorado is a Filipino chocolate rice porridge that is traditionally served for breakfast
- 5 cups water
- 1/2kilo sticky rice or malagkit
- 300grms recoa cocoa
- ½ cup sugar
- ½ cup evaporated milk
In a deep pot over medium heat, add water and bring to a boil. Add sticky rice or malagkit and stir to distribute. Lower heat and continue to cook until rice begins to expand.
Dissolve cocoa powder in 1 cup warm water. Make sure all lumps are gone. Pour cocoa mixture into the pot of rice and continue cooking until it gets thicker. Turn heat to medium-low.
Add the sugar. Stir until the sugar dissolves.
Adding milk to your champorado will give it a watery consistency
Using condensed canned milk is the traditional way to make it
serve in to the bowl
Usually, in the Philippines, Champorado is eaten along with fried Tuyo, that is dried salted fish. I was not able to appreciate or even comprehend this weird combination while I was a kid.
The dried salted fish is usually shredded into bits and added on top of the Champorado and it gives a wonderful contrast to the sweetness of Champorado.