Indulge in a comforting bowl of **Champorado with Tuyo**, a delightful Filipino dish that perfectly marries the rich, chocolatey goodness of cocoa with the savory crunch of salted dried fish. This beloved breakfast favorite is not only a delicious treat but also a nostalgic reminder of home for many. Imagine waking up to the warm aroma of simmering glutinous rice infused with cocoa, paired with the crispy tuyo that adds a unique twist to every bite. Are you ready to elevate your mornings and impress your loved ones with this delightful fusion? Dive into our easy-to-follow recipe and discover how to create this deliciously satisfying dish in just 40 minutes!
Ingredients
- 1 cup glutinous rice
- 4 cups water
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 can evaporated milk
- Salted dried fish (tuyo) for serving
Instructions
- Rinse the glutinous rice thoroughly under cold water until the water runs clear, removing excess starch.
- In a large heavy-bottomed pot, combine the rinsed glutinous rice and water. Bring to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Reduce heat to low and simmer the rice, stirring frequently to prevent burning and ensure even cooking.
- After about 15 minutes, when the rice starts to become soft and break down, gradually whisk in the cocoa powder, ensuring no lumps form.
- Continue cooking and stirring, allowing the mixture to thicken and the rice to become completely soft and porridge-like.
- Add sugar gradually, stirring continuously until fully dissolved and integrated into the champorado.
- Cook for an additional 5-10 minutes, stirring constantly, until the champorado reaches a thick, creamy consistency that coats the back of a spoon.
- Remove from heat and let the champorado rest for 2-3 minutes to further thicken.
- While the champorado is resting, prepare the tuyo by grilling or frying until crisp and golden brown.
- Serve the warm champorado in individual bowls, drizzling evaporated milk on top for added creaminess.
- Place a piece of crispy tuyo on the side or crumble it over the champorado for a traditional salty contrast.
Tips
- Choose the Right Rice: For the best texture, always use glutinous rice, as it provides the creamy consistency that makes champorado so special.
- Rinse Thoroughly: Don’t skip rinsing the rice! This step removes excess starch, ensuring your champorado won’t turn gummy.
- Whisk Cocoa Smoothly: When adding the cocoa powder, whisk it in gradually to avoid lumps and achieve a velvety texture.
- Adjust Sweetness: Feel free to tweak the sugar according to your taste. If you prefer a richer chocolate flavor, you can add a bit more cocoa powder.
- Perfect the Tuyo: For the tuyo, grilling or frying until crispy not only enhances its flavor but also adds a delightful crunch that contrasts beautifully with the creamy champorado.
- Serving Suggestions: Drizzle extra evaporated milk on top before serving for an indulgent touch, and don’t hesitate to experiment with toppings like crushed peanuts or a sprinkle of cinnamon for added flavor.
- Leftover Champorado: If you have leftovers, store them in the fridge and reheat with a splash of water or milk to restore creaminess.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 75g
Protein: 12g
Fat: 8g
Saturated Fat: 4g
Cholesterol: 15mg
