- 1 cup glutinous rice (malagkit)
- 8 tbsp cup cocoa powder (or 4 pcs. tableya)
- 3 cups water
- 1/2 cup brown sugar
- milk (fresh, evaporated or condensed)
Champorado is a favorite Pinoy breakfast dish, it is made out of sticky (glutinous) rice blended with cocoa, sugar and milk to form a rich, sweet and delicious porridge.
Although eaten normally as breakfast, champorado can be eaten as merienda and best during rainy season. Champorado is best served with fried tuyo or fried dried dilis (anchovies).
How to cook Champorado
- Wash rice with water until runs clear.
- Pour 3 cups of water in a pot and bring to a boil
- Then add the rice to the water and allow water to re-boil over medium heat for about 10-15 minutes. Stir occasionally.
- Dilute cocoa (or tableya) into 1/2 cup of water and pour it into the pot then stir continuously until well blended.
- Adjust the sweetness with brown sugar then continue cooking until rice is cooked and the texture becomes thick.
- Transfer to serving plate with swirls of milk on top (chef’s note: I personally love evaporated milk with my champorado).
- Serve hot and with fried tuyo (dried fish) and enjoy!
Incoming search terms:
- champorado panlasang pinoy
- champorado recipe panlasang pinoy
- kusina in master recipe champorado
- best champorado recipe
- recipe of champorado and plating
- puto bumbong recipe with picture
- pinoy merienda for rainy season
- pagluto paano paano magluto ng arroz valenciana
- almusal recipe
- champorado pinoy recipe