Champorado is a rice oatmeal that is flavored with milk, sugar, and chocolate. This is a popular snack or breakfast in the Filipino food culture.
In this Post, We will provide some basic tips on how to make Champorado including Champorado Recipe.
It can either be served hot or cold. Champorado is a major hit to Filipino families during the cold and windy rainy seasons wherein it is usually served warm and drizzled with evaporated or sweetened condensed milk for added sweetness.
There are many types of chocolates that can be used in making champorado. The most commonly used chocolate is the
It has a slightly bitter taste because it is a by-product of the cacao plant.
In this post we'll cover:
Champorado Recipe Preparation Tips
The seeds of the cacao fruit, a football-shaped fruit is then sun-dried and peeled. The next step is to grind the cocoa seeds to get that precious cocoa powder.
It then pressed and shaped into about an inch in diameter round tablets. Some would prefer using cocoa unsweetened powder.
Any type of cocoa powder can also be used just like Dutch-processed cocoa powder.
You can also use chocolate blocks, sweet or semi-sweet or even unsweetened chocolate blocks can be totally fine.
If you are using unsweetened chocolate, you can opt to add in more sugar to adjust the level of bitterness and sweetness of the champorado.
Things To Remember when Preparing Champorado
- The seeds of the cacao fruit, a football-shaped fruit is then sun-dried and peeled.
- The next step is to grind the cocoa seeds to get that precious cocoa powder.
- It then pressed and shaped into about an inch in diameter round tablets. Some would prefer using cocoa unsweetened powder. Any type of cocoa powder can also be used just like Dutch-processed cocoa powder.
- You can also use chocolate blocks, sweet or semi-sweet or even unsweetened chocolate blocks that can be totally fine.
- If you are using unsweetened chocolate, you can opt to add in more sugar to adjust the level of bitterness and sweetness of the champorado recipe.
Champorado recipe with tuyo
- 5 pcs tablea (pure chocolate)
- 1¾ cups glutinous rice or sushi rice
- ¾ cup granulated white sugar
- 8 cups water
- Condensed milk to taste
- 2 tuyo or daing fishes
- Pour water in a cooking pot. Bring to a boil.
- Put-in the tablea and then stir. Let it dissolve in boiling water.
- Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
- Add the sugar. Stir until the sugar dissolves.
- Transfer the champorado in individual serving bowls. Top with condensed milk.
- Serve with tuyo. Share and enjoy.
Best rice to use is a glutinous type of rice, like this one:
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[lasso ref=”eagle-brand-sweetened-condensed-milk” id=”8840″ link_id=”62643″]
[lasso ref=”yupik-organic-cocoa-pure-chocolate-tablea” id=”9000″ link_id=”62644″]
[lasso ref=”masarap-dried-salted-jeprox-tuyo-daing-fish” id=”8664″ link_id=”62645″]
Champorado with Tuyo
The Filipino palate can sometimes be a little odd. You might raise your eyebrow when you learn about the best partner for champorado. The Filipinos pair champorado with “tuyo”.
Tuyo is a small dried salted fish.
The combination of the saltiness of the fried tuyo complements the sweetness and richness of the champorado.
It may seem to be a little absurd, but once you try these tuyo-champorado duos you would probably be craving for more.
The type of rice used in making champorado is the “
Don’t Forget to Like and Share our Champorado Recipe. More Recipes to Come. Thank You!!
Also check out this Laing Recipe taro leaves in coconut milk