Champorado is a Filipino comfort food that is served for breakfast or sometimes as a snack. It is made of rice and chocolate. A sweet breakfast as we call it is definitely a treat for both kids and adults alike. This dish is best eaten with tuyo or dried fish. The saltiness from the fish compliments the rich chocolate taste.
You can use any type of chocolate or cocoa powder, but it is best to use Tablea or Filipino chocolate tablets that are used for hot chocolate drinks or even as dips for churros. Imagining it is already making me so hungry. Here is a recipe that is good for 3-4.
4 to 5 pieces of unsweetenedÂ Tablea
1/2 cup boiling water
1 cup glutinous rice
3 cups water
Fresh or evaporated milk
Dissolve the Tablea in 1/2 a cup of boiling water. Set aside.
After, place the rice and 2 1/2 cups of water in a heavy pot under high heat. Bring it to a boil. Reduce the heat and stir constantly. Once the rice is half-cooked or transparent, add the melted Tablea and 1/2 cup of sugar. Cook it for 10-15 minutes under low heat or until the rice is cooked and tender. Add water if it becomes too thick.
Ladle champorado into individual bowls. Serve warm or cold with milk and sugar. Adjust the taste as desired.
Photo Courtesy Of: Raelene G