How to Cook Champorado

  posted by: Rowena

 

 

champoradoThe chocolate version of rice porridge called the Champorado is very known among Filipinos. Traditionally, instead of having cocoa powder, they use tableya or pure coca blocks. It can be served hot or cold acoording to your own preference and can be served during breakfast or snacks. They say, champorado and tuyo ( salted dried fish) is a perfect combination but I haven’t really tried this. Maybe some time. If cocoa is not available in your kitchen and you wanna save some money, you can use any powdered chocolate. Make use of the available ingredients from your kitchen. It’s always good to make use of what is there.

Here is a list of the ingredients that makes your champorado succulent.

8 tablespoons cocoa powder
1 cup glutinous rice
3 1/2 cups water
1/2 cup sugar
condensed milk

Below are the steps on how to cook Champorado.

1. In a cooking pot, pour in 2 1/2 cups of water and boil.
2. Add the glutinous rice and allow the mixture to boil for few minutes.
3. In a separate pot, dilute the cocoa powder in the remaining 1 cup of water and mix in to the first mixture. Make sure you stir the mixture continuously.
4. Cook for about 15- 18 minutes with constant stirring. Once cooked, add sugar and wait for another 5 add the sugar and cook for another 5 minutes or until you notice the texture becomes thick.
5. Remove from heat and pour in to a large bowl.

I remember when I was little, on a rainy day my mom cooked some champorado. At that young age, I began to appreciate the dish. I began to crave for it. Since then I always associate it with rainy seasons but I also discovered that it wasn’t not just for those days, you can have it anytime you want.

 

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