Champorado

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5

min

Preparation

40

min

Cook

Easy

Difficulty

3

Steps

8

Ingredients

Indulge in a rich Filipino rice porridge with the flavors of bitter dark chocolate - perfect for a tea time snack!

Let's start cooking!

Dark chocolate melted in glutinous rice with water

Step 1 - Cook glutinous rice with water and dark chocolate

  • In a pot on high heat, add glutinous rice and 1 L water.
  • Mix well and bring to a boil.
  • Once boiling, add dark chocolate, 3 Tbsp brown sugar and ½ tsp salt.
  • Mix well until chocolate melts.
  • Let it cook on medium heat for 30 minutes.
    To enhance flavor of the chocolate, add 1 Tbsp cocoa powder.
White chocolate melted with milk

Step 2 - Melt white chocolate with milk

  • In a separate small pot, fill ½ of the pot with water.
  • Place metal mixing bowl over the pot to create a double boiler.
  • Add white chocolate and milk to the metal mixing bowl.
  • Mix well for 5 minutes until white chocolate melts.
  • Remove from heat and set aside.
Dry fry ikan bilis

Step 3 - Dry fry ikan bilis

  • In pan on medium-high heat, dry fry ikan bilis for 2 minutes until lightly browned. Set aside.
    Pair it with bananas or fruits of your choice for a sweeter touch.

Garnish and serve!

Dark chocolate rice porridge with drizzled white chocolate mixture and ikan bilis

Transfer champorado into serving bowl or dish and drizzle over white chocolate mixture. Garnish with ikan bilis and serve hot.

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