Filipino Champorado is a popular delicacy among a large part of Asians. Be it breakfast or just as a snack, this dish just makes you drool over it’s chocolaty taste.
Once you are done making this recipe, you will understand why users have given this dish a solid 4.86/5 stars. Considering the cooking and preparation time, this recipe takes a total time of 25 minutes to be fully ready.
How To Make Champorado? A Brief History Behind This Dish
● Filipino Champorado is a porridge that most probably came from the Mexican Drink, Champurrado.
● This dish is a chocolate and rice pudding that’s full of flavors and is a luxury porridge in the Philippines. During the Spanish colonial rule, Mexicans brought this recipe there.
● Over the course of time, this recipe has made its way into the global cuisine. It has adapted to various types of variations and different changes that chefs have brought into.
With the amount of ingredients we have enlisted here, this recipe is just perfect for 4 servings. If you want to make a larger serving size, please multiply the amount of ingredients according to your needs.
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Ingredients:
● 400 ml can of Evaporated Milk
● 100 gm of Granulated White Sugar
●185 gm of Glutinous Rice/ Sticky Rice
● 45 gm of Cocoa Powder
● 1 litre of Mineral Water
● A cup of Condensed Milk
Filipino Champorado: A Step-by-step Guide To The Recipe For You
Step 1
At first, we need to take a pot and clean it up thoroughly. Although we will use only a handful of ingredients, we will not use a large pot. Clean the medium size pot, wipe the remaining moisture with another piece of kitchen cloth. Otherwise, you can just place it over medium heat and leave for 1 minute.
Step 2
When the pot is fully dry, start assembling the basic ingredients of your Filipino Champorado recipe. Pour in 3 cups of normal water and place it over medium low heat. Soon, the heat will be adequate enough to cause the water to start boiling. Once it happens, add the glutinous rice into the warm boiling water directly or with a wooden spoon.
Step 3
Keep stirring the rice for every 30 seconds to 1 minute depending upon how hot the water is becoming. Unless you stir from time to time, the rice might stick with the surface of the pot easily. Take one cup of lukewarm water in a glass and pour in the cocoa powder in it. With a spoon, stir vigorously and keep stirring till there are no more cocoa lumps left in the glass.
Step 4
Afterward, pour this cocoa powder mix into the large pot, right over the glutinous rice being cooked. Keep on cooking till the entire thing in the Filipino Champorado is starting to get thicker in consistency. As soon as it happens, turn the heat down to medium or preferably, medium low. With a seperate spoon, pour white sugar from above.
Step 5
For the next couple of minutes you have to keep on studying the whole thing from time to time. We are already using glutinous rice and now you just added sugar. In order to prevent the rice from getting stuck at the bottom of your container, give it a nice stir. While moving the spoon, check if the rice is properly cooked.
Step 6
Just in case the Champorado rice is not yet ready, add more amount of water into the pan. The best part about this rice is that it keeps on expanding even after it is fully cooked. Soon, after 5 to 6 minutes, you will notice the rice is done. Once you see that it has achieved the consistency you want, please turn the heat off completely.
Step 7
Let it cool for at least 5 minutes after bringing it down. Start to serve the Champorado in a medium bowl with a spoon. For best taste, add a bit of evaporated milk on the top and enjoy. Avoid adding condensed milk since it suppresses the basic taste and consistency.
Nutritional Values:
● Total Calories 243 kcal
● Carbohydrates 43 gm
● Proteins 9 gm
● Total Fat 8 gm
● Saturated Fat 4gm
● Total Sugars 35 gm
● Dietary Fiber 3 gm
● Cholesterol 26 mg
● Sodium 120 mg
● Potassium 433 mg
● Calcium 255 mg
● Iron 2.5 mg
● Vitamin A 210 IU
● Vitamin C 2.7 mg
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