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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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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: Asian, Filipino
Ingredients Equipment Method Notes

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

Equipment

  • saucepan

Method
 

  1. In a saucepan, bring 2 cups water and coconut milk to a boil
  2. 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.
  3. 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.
  4. Once the rice is done cooking, turn the heat off. Add in chocolate sauce and sugar. Mix well until you get an even mixture.
  5. 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.