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.
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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.
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.
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?
- Pandesal (Filipino Bread Rolls)
- Melon sa Malamig (Filipino Cantaloupe Drink)
- Mechadong Baka (Filipino Beef Mechado)
Champorado (Filipino Chocolate Rice Porridge) Recipe
Adapted from Panlasang Pinoy
Champorado (Filipino Chocolate Rice Porridge)
- 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
- 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.