Champorado is a sweet chocolate rice porridge. The traditional way of cooking this would be using tableya (pure cocoa blocks) instead of cocoa powder. This is usually an afternoon snack for many Filipinos, it can be served hot or cold. Some are eating this with milk, and some are with salted dried fish.
How to cook Champorado?
- 5 tbsp cocoa powder
- 1 cup glutinous rice
- 1/2 cup sugar
- 4-5 cups water (as desired)
- condensed milk (optional)
- wash the rice first before cooking.
- adjust the amount of water adn sugar as desired.
- Pour-in 4 cups of water in a pot and bring to a boil.
- Put-in the glutinous rice and allow water to re-boil for a few minutes.
- Dilute the cocoa powder in 1 cup warm water then pour-in. Stir continuously.
- Once the glutinous rice is cooked, add the sugar and cook for again for a few minutes.
- Remove the champorado from the pot and place in a serving bowl, then serve.
- Share and happy eating!
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