Champorado Recipe

The Champorado Recipe is a popular dessert recipe that I consider truly Filipino. The Champorado is a cocoa-based rice soup or porridge that is usually eaten with bread (pan de sal) or salted dried fish called tuyo. It is dark brown in color, sweet, and can be served hot or cold. It is mostly served during breakfast and can also be eaten as an afternoon snack or a dessert as well.

Preparing this native Filipino rice porridge is so easy. For this Champorado Recipe, we will be needing good quality cocoa powder, some sticky rice (malagkit), sugar, and condensed milk. If for any reason you can’t find good quality cocoa powder like Hershey’s then don’t worry because we can always use good alternatives like chocolates, or even Milo! The first thing to do is don’t get excited. Take a deep breath and list down all the ingredients that you will need for your Champorado Recipe. Check your kitchen if you have those ingredients or you may visit your local grocery store and get them

Here is my special Champorado Recipe. Try it!

Ingredients:

• 8 tbsp of good quality cocoa powder 
• 1 cup sticky rice (malagkit) 
• 3 1/2 cups water 
• 1/2 cup sugar 
• condensed milk

Cooking Procedure:

• Boil 2 1/2 cups of water in a pot 
• Put-in the sticky rice and allow re-boil for a few minutes 
• Dilute cocoa powder in a cup of warm water and pour-in the boiling pot. Stir continuously. 
• Once the rice is cooked (about 15 minutes), add sugar and cook for another 5 minutes or until the texture becomes thick. 
• Remove from the pot and place in a serving bowl. 
• Serve hot and garnish with condensed milk on top.

Hot Tip:

• Use good quality cocoa powder if you want the best-tasting Champorado.
• Try using Milo as a substitute for the cocoa powder. Kids like it!

SEE MORE FILIPINO DESSERT RECIPES!

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