Champorado is a great morning dish for people who love chocolates? You can make this by boiling sticky rice, choco, and sugar. Check the recipe below.
Chocolate rice porridge or champorado is widely sought in the Philippines, especially by the children during breakfast.
Along with porridge (lugaw) and macaroni soup (sopas), champorado is so in demand it came to the point that small-time vendors are selling it in front of their houses every morning. It is usually served with a dash of evaporated milk. In this modern time, ready to made are already available in the market.
However, as mothers always say, the best meals are cooked in the house… with love. In my family, we used to love it with powdered milk. But, for me, it is also good if served with Mik-Mik, which is a local snack.
Here’s how to make it:
- 1 cup glutinous rice (malagkit)
- 1 cup premium cocoa powder (Hersheys) or 4 pieces of Tablea.
- 3/4 cup brown sugar
- 5 cups water
- Sachets of Mik-Mik powder
- Clean the glutinous rice.
- Cook it with the two cups of water. Remove from the pan.
- In another saucepan, add the cooked rice, remaining water, cocoa powder and sugar. Cook while mixing.
- When it forms a thick mixture remove from heat and continue mixing.
- Serve with Mik-Mik powder.
- The amount of sugar can be adjusted based on your preferences.
- It is also good with powdered milk.
- Also good when served cold.