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Champorado (Filipino Chocolate Rice Porridge)

4 November, 2015 by Tara 5 Comments

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A recipe for Champorado (Filipino Chocolate Rice Porridge)! Glutinous rice is simmered in a chocolate mixture until thickened and topped with a drizzle of sweetened condensed milk.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Champorado (Filipino Chocolate Rice Porridge) in two white bowls with sweetened condensed milk.

Champorado is a Filipino chocolate rice porridge often served for breakfast and such a perfect, comforting start to the day. It all comes together in about 30 minutes too!

The Champorado can be served hot or cold and is often paired with Tuyo (Salted dried fish) for a wonderful contrast of sweet and savory. Some recipes use evaporated in place of the sweetened condensed milk. I just really really love sweetened condensed milk.

Chad isn’t the biggest fan of chocolate, but Foxy Folksy has a delicious variation for Ube Champorado with ube powder in place of the Tablea.

Aerial view of Champorado (Filipino Chocolate Rice Porridge) in two white bowls next to tablea and condensed milk.

A Few Champorado Tips

This particular recipe uses water to cook the rice, but others sometimes use milk, evaporated milk, or coconut milk to make the porridge a little more decadent.

Take care while the rice is cooking, especially towards the end when thickened. Stir the bottom and sides well to prevent burning.

Adjust the sugar and sweetened condensed milk more or less as desired to personal taste.

Notable Ingredients

The base of this rice pudding is malagkit, a sweet glutinous rice (sticky rice, sweet rice). It has a low amylose and high amylopectin content that makes the rice sticky when cooked. The word glutinous refers to the glue-like quality of the rice. There is actually no gluten present.

Malagkit is available in the rice section of some larger grocery stores and markets with Filipino ingredients. You can also find it on Amazon for a higher price: Malagkit (Sweet Rice).

Tablea (tableya) is Filipino chocolate formed into the shape of a ball, flat disc, or square. It is often used to make Tsokolate (Filipino Hot Chocolate). You can find it in markets featuring Filipino ingredients. For those in the Los Angeles area, I was able to find Tablea in the baking section at Seafood City.

If Tablea is unavailable, you can swap for 1/2 cup of unsweetened cocoa powder.

Looking for more Filipino recipes?

Try my:

  • Pandesal (Filipino Bread Rolls)
  • Melon sa Malamig (Filipino Cantaloupe Drink)
  • Mechadong Baka (Filipino Beef Mechado)

Close up of Champorado (Filipino Chocolate Rice Porridge) in a white bowl with a spoonful of rice.

Champorado (Filipino Chocolate Rice Porridge) Recipe

Adapted from Panlasang Pinoy

Champorado (Filipino Chocolate Rice Porridge) in two white bowls with condensed milk on top.
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5 from 5 votes

Champorado (Filipino Chocolate Rice Porridge)

A recipe for Champorado (Filipino Chocolate Rice Porridge)! Glutinous rice is simmered in a chocolate mixture until thickened and topped with a drizzle of sweetened condensed milk.
Course Breakfast
Cuisine Filipino
Keyword chocolate, Filipino, Philippines, porridge, sweetened condensed milk
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
0 minutes minutes
Total Time 30 minutes minutes
Servings 4 -6 Servings

Ingredients

  • 4 1/2 cups (1 liter) water
  • 4 Tablea Filipino chocolate tablets, roughly chopped
  • 1 cup (210 grams) glutinous rice malagkit
  • 1/2 cup (100 grams) granulated sugar
  • Sweetened condensed milk for serving

Instructions

  • Bring the water to a boil in a large saucepan.
  • Add the glutinous rice to the water and reduce heat to medium low.
  • Cook, stirring occasionally, until the rice starts to expand, about 5 minutes.
  • Stir in the Tablea and continue to cook until the chocolate has dissolved and the mixture has started to thicken, 15 to 20 minutes.
  • Stir in the sugar and continue to cook for a couple more minutes until thickened to desired consistency. The mixture will continue to thicken slightly as it cools.
  • Adjust sugar to taste.
  • Remove from heat and serve with a drizzle of sweetened condensed milk.
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Filed Under: Asian, Breakfast

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Reader Interactions

Comments

  1. Angela

    14 September, 2021 at 11:04 am

    5 stars
    What a unique treat! Love using rice in my desserts. Such a tasty treat!

    Reply
  2. Kay

    14 September, 2021 at 11:10 am

    5 stars
    Love this, will be making this for the kids as a weekend treat! I’m in the UK, can I use milk chocolate?

    Reply
  3. Jen

    14 September, 2021 at 11:31 am

    5 stars
    It’s so fun to learn about food from other cultures! I love sweet and salty together and found it really interesting that this porridge is often served with salted dried fish. I also live in the Los Angeles area so I’m going to see if I can find Tablea!

    Reply
  4. Marlynn

    14 September, 2021 at 11:39 am

    5 stars
    Love how easy it is to make.

    Reply
  5. Julie

    14 September, 2021 at 12:41 pm

    5 stars
    I’m always in for chocolate for breakfast. This is new to me but I am excited to try it.

    Reply

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