When it gets cold, a hot bowl of champorado is perfect to warm you up. This popular Filipino dish is known for its rich chocolate flavor and creamy texture. Champorado is great for breakfast or as a cozy snack. Let’s explore where champorado comes from, why it’s often eaten with dried fish, and how you can make it easily at home.

What is Champorado?

Champorado is a sweet rice porridge from the Philippines made with glutinous rice (also called sticky rice), cocoa powder, or tablea (traditional Filipino chocolate tablets). It’s cooked with milk and sugar to create a deliciously creamy and chocolaty treat. Despite its unique combination of ingredients, champorado has been a beloved dish for generations.

The Classic Champorado Pairing

Traditionally, champorado is enjoyed with dried fish, or “tuyo.” The salty, savory flavor of dried fish contrasts nicely with the sweet, creamy champorado. This pairing might seem unusual, but it’s a favorite in many Filipino homes, especially when it’s cold outside.

Ingredients for Traditional Champorado

To make classic champorado, you will need:

– 1 cup glutinous rice (also called sticky rice)
– 4 cups water
– 1 cup tablea (Filipino chocolate tablets) or ½ cup cocoa powder
– 1 cup coconut milk (gata)
– ½ cup sugar (adjust to taste)
– A pinch of salt

Instructions for Traditional Champorado

1. Rinse the Rice: Rinse the glutinous rice under cold water until the water runs clear. This helps remove excess starch and prevents the rice from becoming too sticky.

2. Cook the Rice: In a large pot, bring the 4 cups of water to a boil. Add the rinsed rice and reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally, until the rice is cooked and the mixture starts to thicken.

3. Add the Chocolate: Chop the tablea into smaller pieces to help it melt more easily. Stir in the chopped tablea or cocoa powder, and cook for another 5-10 minutes, until the chocolate is fully mixed into the rice.

4. Add Gata and Sweetener: Pour in the coconut milk (gata), and stir well. Add sugar and a pinch of salt to taste. Cook for another 5 minutes, letting the champorado thicken to your desired consistency.

5. Serve: Pour the champorado into bowls and serve hot. It’s traditionally paired with dried fish for a delicious contrast of flavors.

Modern Twists and Variations

While the traditional champorado is always a hit, here are some modern twists you might enjoy:

1. Evaporated Milk Variation: For a richer taste, use evaporated milk instead of coconut milk. This gives your champorado a creamy texture.

2. Adding Toppings: Try adding a sprinkle of cinnamon, a drizzle of condensed milk, or a dollop of whipped cream for extra flavor.

3. Fruit Flavors: Mix in fresh or dried fruits like mango or banana for added sweetness and texture.

4. Nutty Twist: Add crushed nuts such as almonds or cashews for a crunchy contrast and extra flavor.

5. Vegan Option: Use coconut milk or almond milk in place of evaporated milk for a dairy-free version. Make sure the chocolate you use is also dairy-free.

The Secret to Perfect Champorado

To make the best champorado, use high-quality chocolate. Whether you choose tablea or cocoa powder, good chocolate will melt smoothly and mix well with the rice. Also, don’t skip the glutinous rice—it’s essential for the creamy, sticky texture that makes champorado so comforting. The glutinous rice ensures that the champorado is thick and satisfying, so be sure to use it for the best results.

Champorado is more than just a meal; it’s a comforting tradition that brings warmth and joy, especially during the colder months. Its combination of creamy rice and rich chocolate, paired with the salty crunch of dried fish, makes for a unique and satisfying dish. Whether you stick to the classic recipe or try out some new variations, champorado is sure to become a favorite in your home. So, gather your ingredients, warm up your kitchen, and enjoy this delicious Filipino treat with your loved ones – From YumA with love: Bringing joy to your taste buds. Enjoy your Champorado!