CHAMPORADO – CHOCOLATE PORRIDGE
Who would not know Champorado or chocolate porridge. Sometimes I call this the Chocolate Lugaw. Basically, it is a rice porridge done by boiling glutinous rice and mixing it with cocoa powder, which gives its distinct brown color. To have a sweet taste, you add milk and sugar or condensed milk. Usually they serve this food during breakfast or meryenda (snack) time.
I just found out that some pair this food with salty dried fish or locally known in the Philippines as “tuyo.” I have not tried this one. They say it taste good and if you want to know the taste, more or less, try adding salt into your chocolate drink. That for sure I have to try.
Well Champorado was inspired from the Mexican Chocolate drink champurrado and over the years, somehow Filipinos managed to improvise by adding rice. Well, I could remember my grandparents or old uncle and aunties when they pour their chocolate drink or coffee into their rice and somehow eat it. I think that is where the idea came from.
There are actually products out there that are pre-mix already and you could be bought at your nearest supermarket. All you have to do is cook or boil them (see image on the right). But if you want to try the real deal, look at the ingredients and proc
CHAMPORADO INGREDIENTS:
- cocoa powder 1 cup glutinous rice (malagkit)
- sugar
- water
- condensed milk (optional)
CHAMPORADO PROCEDURES:
- Pour water in a pot and bring to a boil.
- Put-in the glutinous rice and allow water to re-boil for a few minutes.
- Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continuously.
- Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the 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 with a swirl of condensed milk on top.
