Recipe #55: CHAMPORADO

Champorado Recipe

I have a confession to make. I don’t like Champorado (sorry!). I’m not a fan of a sweet meal, especially for breakfast.

I actually don’t remember when my dislike for Champorado started. However, I do remember enjoying it as a child. My other lola (my lola‘s sister-in-law who lived next door) had a carinderia in front of her home and she used to sell breakfast meals. Early in the morning, I would buy Champorado from her (and she would sometimes give me free puto or rice cake) and that would be my breakfast before heading for school.

Champorado is chocolate rice porridge which is historically influenced by the Mexican Champurrado. It is normally served with a drizzle of evaporated or condensed milk and eaten with salty dried fish on the side, such as tuyo (herring) or dilis (anchovy).

Filipinos love the contrasting salty and sweet flavors. I understand that salty complements sweet, but personally, the fish and chocolate combination is a bit hard to swallow, literally and figuratively. So, yup, to each his own.

This recipe is inspired by my lola‘s sister-in-law’s Champorado recipe. She added peanuts (peeled, roasted, and ground into a smooth paste) to her Champorado which resulted in a much richer flavor and creamier texture. Imagine a chocnut-flavored Champorado—it’s really good.

Excited for tomorrow’s breakfast? Grab the recipe below:

Champorado Recipe

Champorado Recipe

You will need:

  • 1 cup glutinous rice
  • 2 cups water
  • 1/2 cups warm water
  • 4 pcs tablea chocolate
  • 2 tbsp cocoa powder
  • 1/2 cup skinless roasted peanuts, ground OR 1/3 cup unsweetened peanut butter, optional
  • 1/2 cup granulated sugar
  • a pinch of salt
  • 1 small can evaporated milk
  • fried tuyo (dried herring) or dilis (dried anchovy), optional

To prepare:

  1. In a medium sauce pan over medium-low heat, cook glutinous rice in 2 cups water while stirring constantly.
  2. Dilute tablea chocolate and cocoa powder in 1/2 cup of warm water. Pour the chocolate mixture into the rice porridge. Add the roasted peanut paste. Mix thoroughly.
  3. Cook rice for about 20 minutes. Add sugar and salt. Add more water to adjust the consistency to your taste. Cook for about 5 minutes more until the sugar has completely dissolved. Taste before turning the heat off.
  4. Serve in a bowl with a drizzle of evaporated milk and tuyo on the side.

Champorado Recipe


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