Champorado

I looove champorado. As a kid, I have eaten it countless times. I remember that my lola even had her own special blend of cocoa paste that she makes from scratch in the province. The paste had a very strong nutty flavor because they combine the roasted cacao beans (from our own cacao tree) with roasted peanuts. Champorado was not the same if that home-made cacao paste was not used.

Unfortunately, she no longer uses or makes her own cocoa paste, but that does not mean that we can no longer cook or enjoy champorado at home.

Some people eat champorado with tuyo or dilis. To be honest, I did not get used to that combo until recently. The idea of fish and chocolate did not really appeal to me. When I finally tried it though, I realized that the saltiness of the dilis really balances the sweetness of the champorado. Just like what salt does to caramel, minus the fishy flavor.

Today, I will share my super-easy champorado recipe. Just like the other recipes I posted, the timings and measurements are not really precise, so to Noobie cooks like me out there, thanks in advance for your understanding.

Some of the things that you need to know before you start cooking, is that you control the measurements. If you feel that there’s too much or too little of a certain ingredient, you can adjust it to your liking.

Next, stirring the rice ocassionally is quite important because the type of rice used here sticks to the bottom of the pan quickly.

You Will Need:

  • 500 grams of sticky rice or malagkit
  • 140 grams of unsweetened cocoa powder
  • 3/4 cup brown sugar
  • 1/2 teaspoon of salt

Let’s Get Cooking:

  1. Rinse the rice two or three times on a pot. Add twice the amount of water and cook the rice, making sure to stir occasionally. This step will probably take 12 to 18 minutes, and you need to taste the rice to check its done-ness. Adjust the amount of water depending on the consistency that you prefer.
  2. Mix the cocoa powder and the sugar on a bowl. Add hot water to form a paste and set it aside.
  3. Once the rice is cooked, add the cocoa paste and the salt. Stir to make sure that the cocoa is evenly distributed.
  4. Take off from the heat, add milk and enjoy!

Check Out The YouTube Tutorial Here:



I like adding powdered milk instead of fresh milk. What do you prefer? Let me know on the comments below.

Until my next post. Cheers!

You may also like...

Leave a Reply

Your email address will not be published. Required fields are marked *