This champorado comes out thick, rich, and perfectly chocolatey every time. It’s quick and foolproof using either cocoa powder or Filipino tablea!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Glutinous rice: This gives the porridge a sticky and thick texture. You may also use standard long or short grain rice (like Jasmine), the texture will just be less chewy and thinner in consistency.
Cocoa powder: Good quality chocolate is essential (think Valrhona, Ghirardelli, or Guittard), but Hershey’s could also work too (much more budget-friendly). If you have access to Filipino tablea, definitely feel free to use it as they are more traditional for this recipe (be sure to grind them up prior!)
Brown sugar: For sweetness. You can substitute this with white sugar, maple syrup, or other sweeteners of your choice.
Evaporated milk: This is used to top the dish before serving, giving it a lighter, milkier taste. You can use regular milk or a few spoonfuls of milk powder as substitutes.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Add together the rice, water, brown sugar, salt, and dissolved cocoa mixture to a pot.
Bring to a boil, and let simmer on medium for 20 to 25 minutes until the rice is soft and the porridge is thickened in consistency.
Top with evaporated milk prior to serving.
Cooking Tips
Stir often: Stirring prevents the rice from sticking or burning at the bottom (especially towards the end), keeping the texture soft and preventing burnt/bitter notes.
Adjust sweetness to taste: Different cocoa powders and tablea brands can vary in bitterness and intensity, so start with less sugar and add more later.
Customize your toppings: Classic choices are evaporated milk, condensed milk, or tuyo (salted dried fish) on the side. For a twist, try peanut butter, toasted coconut, or fresh fruit!
Don’t stress over thickness: Champorado naturally thickens as it cools. If it’s too thick, just add a splash of hot water or milk before serving.
FAQs (Frequently Asked Questions)
Can I make this ahead of time?
Yes! Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk or water when reheating to loosen the texture.
Is this eaten hot or cold?
While champorado is traditionally served warm for breakfast, it’s also just as good chilled, almost like a chocolate pudding!
Why do Filipinos pair this with tuyo (dried fish)?
It’s a classic sweet-salty pairing in Filipino culture. The savory, salty tuyo balances the sweetness of the champorado, just like sea salt enhances chocolate desserts.
Can I make this without dairy?
Absolutely. Use coconut milk or any plant-based milk for a dairy-free version.
Champorado Recipe
4
servings10
minutes20
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Ingredients
2/3 cup cocoa powder, dissolved in 1 cup hot water
1/2 cup glutinous rice
3 cups water
6 to 8 tablespoons brown sugar, to taste
1/4 teaspoon kosher salt
Directions
- In a bowl, combine together the cocoa powder and 1 cup of hot water. Whisk well until the cocoa powder dissolves and no large clumps remain. Set aside.
- To a medium-sized pot, add in the rice, water, brown sugar, kosher salt, and the dissolved cocoa mixture. Stir gently with a spoon or spatula to combine.
- Bring to a boil, then lower the heat to medium, and let simmer for 20 to 25 minutes stirring frequently to avoid the bottom from burning. The champorado should be finished when the grains are soft and thickened in consistency.
- Taste the champorado and adjust with more sugar and/or cocoa powder to preference, if desired. You may also add more room temperature water one tablespoon at a time to get a thinner consistency.
- Ladle into individual serving bowls. Top with a drizzle of evaporated milk prior to serving.
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