Champorado or sometimes spelled as tsampurado is a common meal in Philippine cuisine. It is a sweet chocolate porridge. The dish is made of sticky or glutinous rice, combined with cocoa powder giving it a brown color. Filipinos usually eat the dish with salted fish or the so called “tuyo” together with sugar or milk and is sometimes topped with cereal, strawberries or any fruit you like (it is optional).
This porridge can be eaten at anytime of the day, but mostly it is served as a breakfast meal and is sometimes served as a dessert or snack. It is best when eaten hot, but some like it cold, depending on your taste.
On cold rainy days, there’s nothing like a breakfast of Champorado.
This is a delicious comfort food that you don’t want to miss! Wherever you are in the world, I’m sure you’ll bring this recipe to your homeland.
Here’s how to make Champorado you’ll need:
1 cup glutinous rice (rinsed and drained)
3 tbsp. cocoa Powder
5 cups water
1 cup sugar
1 cup evaporated milk
Procedure:
First, bring the five cups of water and the glutinous rice to a boil in a medium heat. Stir it occasionally to keep rice from sticking to the bottom. When it reaches the boil, add the cocoa powder together with the sugar and milk, mix it well, then put the fire from medium to low and let it simmer for about 15 minutes. Enjoy while hot!
Cooking Notes:
• Any chocolate can be used instead of cocoa powder.
• You can also use condensed milk; just reduce the sugar in the procedure of making Champorado.
• If you want your Champorado to be thick, decrease the water measurement. If you want it otherwise, add more water.
• When reheating, add more water because the sticky rice will soak up the most of the water and thicken when chilled.
/// Written by Jahweh Mariel S. Huerta, The Philippines
