Champurado is a sweet chocolate rice porridge that uses sweet glutinous rice or malagkit with cocoa powder giving its distinct brown color or you can use tableya (pure cocoa cube) and added milk and sugar for a sweeter taste. It is one of the comfort food you can have here in the Philippines. It is being served as breakfast or merienda/snack.
Champurado can be served hot or cold. I always like my champorado hot, and with tuyo (salted dried fish) as my side dish! It compliments with the sweet taste of my champurado.
There are ready-made champurado in the market that you can just mix all the ingredients, but nothing can beat the home-made champorado our mom makes.
Chocolate porridge? Sounds excitingly delicious right?
1 cup glutinous rice, washed, soaked for at least 30 minutes and drained
100 grams unsweetened chocolate tablets or 1 cup cocoa powder
1/2 cup brown sugar
2 cups water
1/2 cup milk
- In a sauce pan, bring to boil glutinous rice and water; cover and cook for about 20-30 minutes. Stir constantly.
- When rice is a bit transparent. Add melted tableya or cocoa powder and sugar; stir and mix well. Add milk/water if it gets too thick.
- Serve in a bowl and add evaporated or powdered milk on top and mix.
Best served with tuyo! Enjoy your champorado!