CHAMPORADO (Filipino Chocolate Rice Porridge)

 

You gotta try Champorado - The Pinoy Chocolatey Comfort Food!

I want to share with you one of my all-time favorite Filipino comfort foods: Champorado, a sweet, milky chocolate rice porridge that holds a special place in many Filipino families' hearts. This dish is especially popular for breakfast or merienda (snack) during rainy days, and I'm excited to tell you all about it.

What is Champorado?

Champorado, or tsampurado (from Spanish: champurrado), is a delightful dish traditionally made by boiling sticky rice with cocoa powder, giving it its distinct brown color. We usually add milk and sugar to enhance its sweetness. One of the unique aspects of this dish is serving it with a side of tuyo, a type of dried fish, which adds a wonderful contrast of flavors.

Why I Love Champorado

Champorado is not only delicious but also incredibly easy to make. You can even find dry Champorado mixes that only need boiling water, making it a convenient option for busy days. Whether you serve it hot or cold, with milk and sugar to taste, it's a versatile dish that can be enjoyed any time of day.

In the Visayan-speaking regions, there's a variant called Tinughong. This version doesn't necessarily include chocolate and is made from old cooked rice boiled again with sugar, resulting in a sweet gruel. Sometimes, coffee or milk is added for extra flavor.

A Personal Touch

I've added my own twists to the classic Champorado recipe to make it even more special. I believe you will love it as much as I do, whether you enjoy it for breakfast or as an afternoon snack. It's a dish that brings warmth and comfort, especially when the weather is gloomy.

 

Recipe Video:

Ingredients:

• 1 cup glutinous rice
• 5 cups boiling water
• 4 tbsp brown sugar
• 4 tbsp cocoa powder
• 1/4 cup water
• 1 tsp allspice
• 1 tsp ground cinnamon
• bacon, crumbled (optional for toppings)
• evaporated milk

Procedure:

1. In a pot, bring the water to a boil.
2. Add the glutinous rice and cook until it becomes soft and the mixture thickens, stirring occasionally to prevent sticking.
3. Dissolve the cocoa powder in a small amount of hot water, then add to the pot.
4. Add sugar, ground cinnamon and allspice. Adjust to your desired sweetness.
5. Serve hot or cold, with a splash of milk if you like, and enjoy with "tuyo" on the side or crumbled bacon.

I hope you try this recipe and enjoy the comforting, rich flavors of Champorado. It's a wonderful way to bring a taste of the Philippines into your home.

Happy cooking!