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How to cook Champorado or Tsampurado
Champorado Recipe is a sweet chocolate rice porridge, it is one of the most common Filipino snacks in the Philippines. The Champorado becomes very thick and the lighter milk helps to loosen the thickness. It’s almost like eating “chocolate oatmeal”.
Filipino’s usually served this during breakfast or mid-afternoon for merienda.
Champorado is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry Tsampurado or Champorado mixes are prepared by just adding boiling water.
- 1/2 cup glutinous rice washed
- 1 1/2 cups water
- 1/4 cup refined sugar
- 1 tsp. salt
- 4 tbsp. pure cocoa powder
- 1/2 cup coconut milk
- condensed fresh or evaporated milk, to drizzle
- 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.
Here’s the ready to serve Filipino Champorado Recipe
Pinoy Champorado can be served hot or cold and with milk and sugar to taste. Please let us know your feedback about this Champorado Recipe