Champorado using Cocoa Powder

This is a traditional dish that is well known in the Philippines. It is a dish made from glutinous rice, cocoa powder, sugar, and milk. It can be eaten cold or hot. Often adds a dash of milk for the color or thickness.

This easy Champorado recipe never fails to satisfy our cravings, especially during the cold and rainy season.

Champorado is a Filipino chocolate rice pudding/porridge often served for breakfast. It is especially popular among children. It can be served hot or cold topped with sweetened condensed milk and is often paired with Tuyo (Salted, dried fish) and pan de sal.

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

Please refer to my page – Common Baking and Cooking Conversions if you’re using other baking measurements.

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You will need:

  • 1/2 cup glutinous rice
  • 2 cups of water
  • 1/4 cup cocoa powder
  • 1/2 cup boiling water
  • 1/2 cup sugar
  • a pinch of salt
  • powder or evaporated milk

Procedure (video):

  1. Rinse the rice with cold water. Drain and set aside.
  2. In medium heat, put water and rice and bring it to a boil for about 12 to 15 minutes. Stir occasionally to avoid rice sticking into the bottom of the pan.
  3. While the rice is cooking, dissolve or whisk the boiling water into the cocoa powder.
  4. Once the rice is cooked, add sugar and cocoa mixture. Stir continuously until you completely dissolve all the cocoa powder and sugar.
  5. Taste with salt and cook until you reach the desired thickness.
  6. Spoon the champorado into serving bowls and drizzle each with powder or evaporated milk.

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