Life In Full Flavor@LifeInFullFlavor · recipes, food stories and history by Chef Luca De Santis
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The best champorado ever, today we do the good one using a kit. This rice is a premium Filipino black heirloom rice called balatino rice directly from the Cordillera region, paired with 100% pure chocolate from Mindanao.
Champorado is a traditional Filipino sweet chocolate rice porridge that originated among the working class in the Philippines, traditionally cooked with glutinous rice, milk, and chocolate; it is commonly eaten for breakfast or merienda (afternoon snack) and is sometimes paired with dried fish (tuyo) for a sweet-salty combination.
The name: The name 'Champorado' is derived from the Spanish word 'chocolate' and refers to a chocolate-based dish; it has no specific meaning in Tagalog.
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| sticky rice (balatino rice) | 200 g | 1 cup |
| pure chocolate / cocoa powder | ≈ 50 g | ≈ ½ cup |
| sugar | ≈ 60 g | ≈ ¼ cup |
| water | ≈ 500 ml | ≈ 2 cups |
| water | 120 ml | ½ cup |
| dry fish (tuyo) | ≈ 30 g | ≈ 2 pcs |
≈ amount suggested from similar recipes
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Also used: saucepan · whisk · wooden spoon · serving bowls
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