Champorado Recipe
Filipino chocolate porridge, a classic! Breakfast is something we adore. It's our favorite dessert. It's ideal when topped with salty dried salmon.
Print
Pin
Calories: 241kcal
Servings: 4
Equipment
- Medium Saucepan
Ingredients
- 12 fluid ounces 1can evaporated milk
- ½ cup cocoa powder
- ½ cup sugar - add more if needed
- 1 cup glutinous/sticky rice
- 4 cups water
Instructions
- Boil 3 cups of water in a pot over high heat.
- Add glutinous rice and cook for 5 minutes, stirring occasionally.
- Dissolve cocoa powder in 1 cup of warm water until smooth.
- Pour the cocoa mixture into the pot with rice and cook until thickened.
- Reduce heat to medium-low, add sugar, and stir occasionally to prevent sticking.
- Adjust consistency with water if needed. Remove from heat when rice is cooked to desired texture.
- Serve Champorado in bowls and top with evaporated milk.
Nutrition
Calories: 241kcal | Carbohydrates: 40g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 25mg | Sodium: 109mg | Potassium: 432mg | Fiber: 3g | Sugar: 34g | Vitamin A: 210IU | Vitamin C: 1.7mg | Calcium: 253mg | Iron: 1.7mg