Champorado Recipe


Champorado is a sweet chocolate rice porridge served as breakfast or as merienda in Filipino households. Kids especially love Champorado because it is sweet and chocolaty, a great combination for children's palate. If the little ones can have their way, they'd want Champorado served for breakfast, lunch, snack and dinner and the next day's meals, even days after that.

To enhance its nutritional value, I usually add my big baby's powdered milk on top of the champorado instead of opting for the usual condensed or evaporated milk. You can also put some signature of love like I usually do on ours: a heart-shaped powdered milk sprinkled on top, definitely a  chance to show ones creativity. :)


Now, one more thing that I especially love about Champorado is it's very economical. Champorado is one of the ways to revive any leftover rice. Just add water and let boil until your leftover rice bloom like I did in my Arroz Caldo Recipe. Also, its really up to you if you want to add more water or cocoa or tablea and sugar on your Champorado according to your preference.

like this rice swimming in cocoa sauce, my personal preference

1. Rinse rice once then add the 4 cups water to a cup of rice. Let boil and simmer until rice is cooked. You may either use regular rice or glutinous rice. The glutinous rice or Malagkit makes Champorado more special.

2. Add the chopped tableas (tableyas) and mix. Let simmer over low heat until all tableyas are dissolved.

3. Stir once in a while to prevent the bottom from burning or sticking to the pan. You may also use cocoa powder on your Champorado. Use an unsweetened cocoa powder to create a darker colored champorado.

4. Add vanilla extract and sugar. Mix. Add water as necessary to achieve your preferred consistency.

5. Continue to simmer until Champorado has thickened. Turn off heat.

6. Add condensed or evaporated milk on top of your Champorado and tuyo (fried dried fish) on the sides. In our case, we preferred sprinkling powdered milk. Yum! :)


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