Champorado

Champorado is an all time Filipino comfort food. I remember growing up, my mom used to serve a hot champorado during cold/rainy weekend. This sweet chocolate rice porridge uses glutinous rice or malagkit in local Tagalog term. Traditionally, we use chocolate tableya (pure cocoa) instead of the cocoa powder or powder chocolate.

Add condensed milk on top.

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I used to grow up thinking that champorado can be served hot or cold and should be eaten during the mid-afternoon snacks (meryenda).  However when I came to Manila I later learned that champorado is mostly eaten during breakfast is best when complimented with Tuyo (salted dried fish).

So last weekend, I tried doing my own version of champorado. Here's how I did it.

Ingredients:

8 tbsp cocoa powder (or about 4 pieces tableya)

1 cup glutinous rice (malagkit)

1/2 cup sugar

3  1/2 cups water

condensed milk (optional)

Cooking procedure:

1. Pour 2 1/2 cups of water in a pot and bring to a boil

2. Put-in the glutinous rice and allow water to re-boil for a few minutes

3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously

4. 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.

5. Remove from the pot and place in a serving bowl.

6. Serve hot with a swirl of condensed milk on top.

Tips: when cooking you should cook it on slow fire and you should constantly stir it until cooked.