Champorado is a traditional Filipino breakfast made of sticky rice, milk and chocolate. This delicious and sweet dish is usually served as a dessert in Western countries. Although loved by many in the Philippines, making the perfect champorado is not easy. Luckily, you can make the perfect champorado by following the specific recipe in this article.
Ingredients
Cooking Rice Separately
- 160 grams of glutinous rice
- 1, 2 liters of water
- 115 grams cocoa powder
- 90 grams of sliced chocolate
- 170 grams brown sugar
- Canned condensed milk to pour over the dish
Cooking Rice with Chocolate
- 350 ml milk
- 180 ml coconut milk
- 60 ml cocoa powder
- 180 ml water
- 90 grams brown sugar
Step
Method 1 of 2: Cooking Rice Separately
Step 1. Soak 160 grams of glutinous rice in cold water, then drain
Use a bowl to soak 160g of glutinous rice in cold water. Drain the glutinous rice using a fine sieve after you have soaked it for 5-10 minutes.
By soaking, the glutinous rice grains will expand so that it can speed up cooking time
Step 2. Put 1.2 liters of water in a saucepan and bring to a boil
Place a pot of water on the stove, then turn on the stove over high heat. After the water boils, add the glutinous rice to the pot.
If you want thick champorado, use a little water in the mixture
Step 3. Put the glutinous rice in a pot of water
Add the soaked glutinous rice to the boiling water in a saucepan. Let the water boil again before you reduce the heat.
Do not continue to use high heat because it can burn the rice
Step 4. Cook the rice for 15 minutes, stirring constantly
Stirring it will prevent the rice from sticking to the sides of the pan, which will burn it. Remember, keep stirring the contents of the pan consistently so this doesn't happen.
- The rice is cooked when most of the water has been absorbed.
- Taste the rice to make sure it is soft.
Step 5. Add 115 grams of cocoa powder to the rice
Put 115 grams of cocoa powder in a saucepan and let the champorado become thick. Keep stirring the rice mixture so that all the cocoa powder dissolves with the rice.
Step 6. Add 90 grams of sliced chocolate and 170 grams of brown sugar
The addition of chocolate chips and brown sugar will make the champorado sweet.
You can use chocolate chips instead of chocolate bars
Step 7. Stir the rice until the chocolate slices are evenly mixed
Keep stirring the champorado until all the chocolate has dissolved into the mixture.
Champorado will have a porridge-like texture
Step 8. Sprinkle condensed or low-fat milk over the mixture
Adding milk to the champorado will make it a bit runny. Add more milk if the texture is still too thick.
The use of canned condensed milk is the traditional method of making champorado. However, this can be replaced with any milk you like
Method 2 of 2: Cooking Rice with Chocolate
Step 1. Put 350 ml of milk and 180 ml of coconut milk in a saucepan
Giving coconut milk will make the champorado texture softer. If you replace it with water, the champorado will have a creamy texture.
You can use evaporated milk instead of coconut milk
Step 2. Add 180 ml of water and bring the contents of the pot to a boil
Add 180 ml of water to the champorado. This is the mixture that will cook the rice. Bring the milk to a boil quickly, but don't heat it for a long time.
The milk can scorch and spoil the taste of the champorado. Be sure to add the other ingredients quickly as soon as the champorado starts to boil
Step 3. Add 60 ml of cocoa powder and stir the mixture
Add cocoa powder or chocolate chips to the milk and stir to combine. Use a wooden spoon to dissolve all the chocolate.
Traditional Filipino Champorado usually uses Tablea Tsokolate, which is a chocolate native to the Philippines
Step 4. Put 160 grams of glutinous rice in a saucepan
If you wish, you can soak the rice so that the grains expand. This is useful to help the cooking process.
Short-grain glutinous rice called mochigome is very popular in a number of countries, such as the Philippines, Japan, and Vietnam
Step 5. Reduce the heat to a simmer until the mixture is just a small boil and cook the rice for 25 to 30 minutes and stir all the ingredients
While the rice is cooking, keep stirring the mixture so it doesn't stick to the sides of the pan. Add more milk if the mixture is too thick. Otherwise, the rice will not be fully cooked.
- The time it takes to cook this rice is not as fast as ordinary rice.
- Make sure you keep tasting the rice mixture to get the flavors right.
Step 6. Add 90 grams of brown sugar and mix evenly
The addition of brown sugar will add sweetness to the champorado. Adjust the amount of brown sugar according to taste.
