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Recipe of Champorado
Try this easy Champorado recipe for a delicious taste of the Philippines – a chocolatey rice porridge that's perfect for breakfast or dessert.
Recipe Summary
Preparation
30 min
Servings
4
Difficulty
Easy
Ingredients
Instructions
1
Step 1
Rinse the glutinous rice under cold water until the water runs clear. Drain well.
2
Step 2
In a large pot, combine the glutinous rice and water. Bring to a boil, then reduce the heat to low and simmer for about 20-25 minutes or until the rice is tender and the mixture thickens, stirring occasionally.
3
Step 3
In a separate bowl, mix the cocoa powder, sugar, and a pinch of salt with a little water to form a paste.
4
Step 4
Stir the cocoa paste into the rice mixture and continue to cook over low heat, stirring constantly, until the champorado thickens and becomes smooth (about 5-7 minutes).
5
Step 5
Add the evaporated milk and condensed milk, and stir until well combined. Cook for an additional 2-3 minutes.
6
Step 6
Remove from heat and let it cool slightly.
7
Step 7
Serve the champorado hot, garnished with tuyo or dilis if desired.
8
Step 8
Enjoy your homemade Champorado!
Tips for this recipe
Here are some useful tips to perfectly prepare Champorado and get the best results.
- Always use fresh ingredients for the best flavor
- Prepare all ingredients before starting to cook
- Monitor temperature during cooking to prevent burning
Frequently Asked Questions
This recipe has a Easy difficulty level, which means it's accessible for cooks of all levels.
The preparation time is 30 minutes and the cooking time is minutes.
This recipe is designed for 4 servings.
Yes, many ingredients can be substituted with similar alternatives. We recommend checking the recipe variations.
Store the preparation in the refrigerator for up to 3 days in an airtight container. Some preparations can be frozen for up to 3 months.
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