There are many different versions of Champorado (or Champurrado) all over the world. This is my Filipino version.
Filipino Champorado uses a rice base and adds chocolate and sugar. I don’t put too much sugar in my champorado but feel free to adjust to your taste.
Let’s talk chocolate. You can use a quick cocoa powder like Milo. This usually has added sugar so you’ll most likely use less added sugar. For a richer taste, use dutch process cocoa powder which won’t have sugar added. For the most authentic experience, use tablea chocolate. Tablea, at least the Filipino type, are tablets of (usually) unsweetened chocolate. They’ll be a circular shape and they melt well.
Ingredients
- 1 cup rice, sticky rice is a great variant
- 1 pinch of salt
- 6 cups of liquid. Use full cans of coconut milk and top up with water
- 1/2 cup cocoa powder, or 100-200g chocolate/tablea, adjust to taste
- 1/2 to 1 cup sugar, to taste
Directions
In my video, I absentmindedly started with the rice. I normally start with the liquid but it just slipped my mind. If you happen to make the same mistake as me, make sure to break apart the rice as the chocolate tends to clump up,
1. Soak your rice in a bowl for at least 30 minutes. You could do it overnight as well
2. In a large pot, pour in your liquid. You can do full coconut milk but I suggest using full cans of coconut milk until the next one would put you over 6 cups. For example it would be approx 3 cans of coconut milk and half a cup of water. Bring this liquid to a simmer.
3. Next, add your choice of chocolate. You can use cocoa powder such as Milo or use chocolate. In my video I chose tablea chocolate. Stir until the chocolate is melted and evenly mixed throughout the liquid. I used 200g of tablea to make it SUPER chocolatey. You can use 100g for a lighter, thinner champorado.
4. Add the rice. Add a pinch of salt and 1/2 cup of sugar. Add more sugar to your own taste.
5. Simmer until sticky rice is cooked throughout, about 30 mintues. Once everything is uniform throughout, serve! Its traditional to serve with a swirl of coconut milk and a little bit of salty, dried fish like dilis or tuyo
Recipe
Champorado
Ingredients
- 1 cup rice sticky rice is a great variant
- 1 pinch of salt
- 6 cups liquid. Use full cans of coconut milk and top up with water
- ½ cup cocoa powder or 200 g chocolate/tablea
- ½ to 1 cup sugar to taste
Instructions
- In my video, I absentmindedly started with the rice. I normally start with the liquid but it just slipped my mind. If you happen to make the same mistake as me, make sure to break apart the rice as the chocolate tends to clump up,
- Soak your rice in a bowl for at least 30 minutes. You could do it overnight as well
- In a large pot, pour in your liquid. You can do full coconut milk but I suggest using full cans of coconut milk until the next one would put you over 6 cups. For example it would be approx 3 cans of coconut milk and half a cup of water. Bring this liquid to a simmer.
- Next, add your choice of chocolate. You can use cocoa powder such as Milo or use chocolate. In my video I chose tablea chocolate. Stir until the chocolate is melted and evenly mixed throughout the liquid. I used 200g of tablea to make it SUPER chocolatey. You can use 100g for a lighter, thinner champorado.
- Add the rice. Add a pinch of salt and 1/2 cup of sugar. Add more sugar to your own taste.
- Simmer until sticky rice is cooked throughout, about 30 mintues. Once everything is uniform throughout, serve! Its traditional to serve with a swirl of coconut milk and a little bit of salty, dried fish like dilis or tuyo