Imagine a breakfast so decadent, so comforting, that it feels like a warm hug from your favorite Filipino grandmother. Champorado is not just a meal; it's a culinary experience that transforms simple ingredients into a rich, chocolatey symphony of flavors that will transport your taste buds to the vibrant streets of the Philippines. This isn't just another boring breakfast – this is a chocolate lover's dream come true, served piping hot and ready to revolutionize your morning routine!
Prep Time: 5 mins
Cook Time: 30 mins
Total Time: 35 mins
Cuisine: Filipino
Serves: 4 servings
Ingredients
- 1 cup glutinous rice
- 4 cups water
- 1/2 cup cocoa powder
- 1 cup sugar
- 1 can coconut milk
- Pinch of salt
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 with 4 cups of water. Bring the mixture 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. Cook for about 15-20 minutes until the rice becomes soft and starts to break down, creating a porridge-like consistency.
- Whisk the cocoa powder in a separate bowl with a small amount of hot water to create a smooth paste, ensuring no lumps remain.
- Add the cocoa powder mixture to the cooking rice, stirring continuously to incorporate evenly and prevent clumping.
- Stir in the sugar and pinch of salt, mixing thoroughly until completely dissolved and integrated into the porridge.
- Continue cooking for an additional 5-10 minutes, stirring regularly, until the champorado reaches a thick, creamy consistency.
- Remove from heat and let the champorado rest for 2-3 minutes to allow further thickening.
- Serve hot in individual bowls, drizzling coconut milk on top for added richness and traditional flavor.
- Optional: Garnish with additional coconut milk, a sprinkle of sugar, or serve with dried fish (tuyo) for a classic Filipino breakfast combination.
Tips
- Use glutinous rice (sweet rice) for the most authentic and creamy texture. Regular rice won't give you the same magical consistency.
- Be patient and stir frequently! The key to perfect champorado is constant attention to prevent burning and ensure a smooth, creamy finish.
- When mixing cocoa powder, always create a smooth paste first by adding a small amount of hot water. This prevents unsightly cocoa powder lumps in your porridge.
- Adjust the sugar to your taste – some prefer it sweeter, while others like a more subtle sweetness.
- For an extra luxurious touch, use high-quality cocoa powder. The better the cocoa, the more incredible your champorado will taste.
- The traditional Filipino way is to serve with tuyo (dried fish) for a sweet and savory contrast – don't knock it until you've tried it!
- If the porridge becomes too thick while cooking, simply add a little hot water to reach your desired consistency.
- Coconut milk is not just a topping – it's a crucial element that adds richness and authentic Filipino flavor to the dish.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 65g
Protein: 4g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
