Authentic Filipino Champorado Recipes

CHAMPORADO

Steps:

• In a deep pot over medium heat, add water and bring to a boil.
• Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
• Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
• Add sugar and continue to cook, stirring regularly, until dissolved.
• Ladle onto bowls, drizzle with evaporated milk and serve hot.

CHAMPORADO RECIPE

Steps:

• Combine the Glutinous rice and water in a sauce pan; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pan.
• Dilute the cocoa powder in 3 tbsp. of hot water until dissolved and pour in the saucepan and mix well.
• Mix the sugar, and salt into the rice; reduce heat to low and continue cooking until the rice is tender.
• Add the thick coconut milk to the mixture and stir to combine.
• Pour into a couple bowls and drizzle with condensed or evaporated milk and serve immediately.

CHAMPORADO

Steps:

• Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
• Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.

AUTHENTIC FILIPINO CHAMPORADO

Steps:

• Mix all ingredients together (except milk) in a large pan. Cover.
• Put on high heat until boiling for 3 minutes. Mix.
• Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin.
• Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!