Champorado
Whether you're looking for a hearty breakfast or a satisfying dessert, our bowl of champorado is the ultimate comfort food that will leave you feeling warm, happy, and satisfied. Treat yourself to a little indulgence and taste the difference in our homemade champorado recipe.
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Servings: 4
Equipment
Ingredients
- 2⅓ cups water
- 1½ cups coconut milk (13.5 fl oz)
- 1 cup glutinous rice
- ½ cup unsweetened cocoa powder
- ½ cup sugar
Topping options
- condensed milk
- evaporated milk
- dairy-free milk
- tuyo (Filipino dried fish)
- chocolate cookies
Instructions
- In a saucepan, bring 2 cups water and coconut milk to a boil
- In a separate bowl, mix together cocoa powder with about 1/3 cup water. The powder will become a thick chocolate sauce, which will allow easier mixing into the rice. Set aside.
- Add rice then lower the heat to a gentle simmer. Cook for 20 min, stirring throughout so the rice doesn't get stuck on the bottom.
- Once the rice is done cooking, turn the heat off. Add in chocolate sauce and sugar. Mix well until you get an even mixture.
- To serve, fill a small bowl and add toppings of your choice.
Notes
- You may use any type of cocoa powder, but we recommend using unsweetened cocoa because champorado is typically very chocolatey and not too sweet.
- To prevent burning and overflowing, stir constantly and do not cover the saucepan with a lid. Trust us, we learned this the hard way.
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