Cooking Lucid
Champorado
Sweet chocolate rice porridge made with tablea (Filipino cocoa) and sticky rice. Traditionally eaten for breakfast with dried salted fish (tuyo) — sweet meets salty perfection.
Prep 5 min
Cook 25 min
Total 30 min
Serves 4
Ingredients
Step 1 — Cook the champorado
- 1 cup glutinous rice
- 4 cups water
- 3–4 tablea (Filipino chocolate tablets) or ¼ cup unsweetened cocoa powder
- ½ cup sugar (or to taste)
- Pinch of salt
Step 2 — Serve
- Evaporated milk or coconut milk
- Dried salted fish (tuyo, optional but traditional)
Instructions
- 1
Cook the rice
Combine glutinous rice and water in a pot. Bring to a boil, then reduce heat and simmer, stirring frequently, until rice is soft and porridge-thick, about 20 minutes.
- 2
Add chocolate
Dissolve tablea or cocoa in a little hot water, then stir into the porridge along with sugar and salt. Cook 3–5 more minutes until smooth and chocolatey.
- 3
Serve
Serve warm in bowls with a swirl of evaporated milk. Pair with tuyo (dried fish) for the classic sweet-salty Filipino breakfast.
Nutrition per serving: 280 cal · 4g protein · 58g carbs · 4g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
