This Filipino Champorado recipe with Cocoa Powder is a sweet rice porridge, often enjoyed as breakfast or midday snack in the Philippines. Made with glutinous rice, sugar and cocoa powder.
Why you'll love this recipe
It has a creamy texture and rich chocolate deep flavor from the cocoa powder. The combination of sweet rice and chocolate makes it irresistible.
Sweet Filipino chocolate rice porridge recipe is often associated with comfort and warmth, making it a popular choice during rainy or cold weather.
Filipino Champorado with cocoa powder is very easy to make with few simple steps and minimal ingredients.
What is Champorado
Champorado is a sweet chocolate rice porridge involves cooking glutinous rice with cocoa powder or tablea chocolate, sweetening it with sugar, and serving it with milk or cream. A popular breakfast or afternoon snack dish in the Filipinino cuisines.
You can top this filipino food dish with evaporated milk, a little sweetened condensed milk or salted dried fish.
Chocolate porridge is a classic filipino breakfasts dish and one of my favourites when i was a kid. This dish is my mom's go-to snack/breakfast whenever we're sick or if it is a rainy day.
You will find this traditional filipino breakfast in restaurants. A bowl of champorado pair with salted fried fish for contrasting savory is a complete heaven.
Cocoa Powder vs Tablea
Tablea refers to roasted, ground cocao beans molded into round tablets while Cocoa powder is produced by the slabs of roasted cocoa particles left when butter is extracted.
The traditional Champorado is made with tablea but this recipe uses a good quality of cocoa powder.
Dissolve cocoa powder in a hot water to create a smooth texture. Add cocoa mixture to the pot, stirring continuously to avoid lumps.
Here are the main ingredients needed for champorado recipe (Filipino Chocolate rice pudding);
- Glutinous Rice: Glutinous Sticky rice, also known as malagkit in Filipino, is main ingredient for champorado. You can also use regular white rice/jasmine rice, but the texture will be different.
- Cocoa: This recipe uses good quality unsweetened cocoa powder. You can also use tablea.
- Sweetener: About ⅓ cup of sugar. White Sugar or Brown Sugar works great. Adjust the sweetness accroding to taste preferences.
- Water: About 3 cups of water. You can adjust the amount of water based on your preferred consistency. Some people like thicker champorado, while others prefer it more soupy.
- Pinch of salt to balance the sweetness.
How to serve
Sweet FIlipino rice porridge can be eaten hot or cold at any time of the day. Drizzle with evaporated milk for a touch of creaminess and serve with dried salted fish (tuyo) for a wonderful contrast.
Storing and Reheating
To store letfover, transfer the champorado to an airtight container. Refrigerate for up to 3 days or freeze for up to 3 months.
To reheat, transfer champorado in a medium saucepan and reheat in over medium-low heat until completely warmed through, stirring regularly. Add a splash of water or milk as needed to loosen the consistency.
More Filipino Recipe
Champorado Recipe with Cocoa Powder (Chocolate Rice Porridge)
- 1 cup glutinous rice
- 3 cups water
- ⅓ cup cocoa powder unsweetened, dissolved in 1 cup warm water.
- ½ cup sugar add more if needed
- pinch of salt
- Rinse the glutinous rice under cold water until the water runs clear.
- In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.
- In a small bowl, dissolve the cocoa powder in a bit of water to create a smooth paste. Add this cocoa paste to the pot, stirring continuously to avoid lumps.
- Add sugar to the pot and continue to stir. Adjust the sweetness according to your preference.
- Continue cooking the mixture over low to medium heat until it reaches a thick, porridge-like consistency. Stir constantly to prevent the rice from sticking to the bottom of the pot.
- Once the champorado has reached the desired thickness, remove it from heat.
- Serve the champorado in bowls, and top each serving with evaporated milk, condensed milk, or dried fish (tuyo) for a savory contrast.