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Filipino Rainy Season Favourite: Champorado (Chocolate Rice Pudding) With Optional Dried Fish!

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The rainy season has come and this entails waking up to cold mornings. Well, cold by Philippine standards at least. For many people, there is no better breakfast during a cold morning than the Filipino favourite: a hot bowl of champorado or chocolate rice pudding.

 

champorado_heart_b

 

Champorado can be topped with evaporated milk which adds a creamy texture. Others like theirs with “tuyo” or dried salted fish. It might sound like a weird combination to eat salted fish with chocolate but it actually really hits the spot.

 

Some eat it with pan de sal (a.k.a. “bread of salt”), a local bread eaten during breakfast.

 

Another variant is a pie with a layer of custard (“leche flan”) above the champorado.

 

with_fish

 

Preparing champorado is easy enough and doesn’t require a lot of work.

You will need:

  • A cup of sticky rice or “malagkit”  (This is available in local groceries or any rice dealer store.)

  • 3/4 cup of cocoa powder or 6 ounces of dark semisweet chocolate

  • 1/3 cup of sugar (more if you want it sweeter)

  • 1 can of evaporated milk.

 

champorado1_b

Champorado with evaporated milk

 

How to make delicious champorado:

  • Wash the rice and then put it on a saucepan over a high flame with the water.

  • Stir occasionally to prevent the rice from sticking or getting burned at the bottom.

  • Turn to a low flame if it starts to boil.

  • After 15 minutes (or the rice is cooked), add cocoa powder or pre-melted chocolate.

  • Simmer it for another five minutes and it’s ready to serve!

  • Serve champorado in a bowl and top with evaporated milk before serving.

 

Now doesn’t that look yummy? Champorado is best served hot but some enjoy it cold. It all comes down to personal preferences. If you are a busybody and don’t have the time to cook champorado, it would be to your liking to know that you can now buy instant champorado. Just add hot water and it will be ready in a few minutes. However, most people prefer authentic, homemade champorado instead of the instant champorado.

 

champorado with tuyo

 

champorado_pie2_b

Champorado pie with layer of custard (leche flan), a different way of enjoying chocolate rice pudding

 

 

Author: Rhett Kinneas

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Photo source:

Top photo – http://www.burpple.com/v7jbK2eO

http://blog.junbelen.com/2011/01/18/how-to-make-champorado-chocolate-rice-porridge/

http://delightfolio.com/blog/?tag=tuyo

Champorado with dried fish – http://www.veooz.com/media/gG_EWfm/gallery

http://www.cafenilson.com/2009/03/bloggeraid-cookbook/

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Reference:

http://blog.junbelen.com/2011/01/18/how-to-make-champorado-chocolate-rice-porridge/

 

 

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