Monday, 31 October 2011


Here’s one of my husband’s favorite food for breakfast- champoradoChamporado is a sweet chocolate rice porridge that has cocoa powder and glutinuous rice (malagkit) as main ingredients.

Champorado  is usually served for breakfast and comes with tuyo (salted dried fish).  But I believe this tradition, champorado +  tuyo, is common among the Tagalog (please correct me if I’m wrong).  But for people like us who came from the north, champorado is commonly eaten as meryenda, mid-day or mid-afternoon snacks.  I remember  that our Lola Paring and our Mama Tessie makes us champorado for mid-afternoon snack.  Whatever time of the day it is eaten, this champorado is a sweet tasty treat that is loved by kids and kids at heart.  I also liked it served with tuyo as the saltiness of the tuyo compliments the sweetness of the champorado J

Here’s a very easy and simple way of making champorado.  I usually cook it using a pressure cooker to save time :-)

Ingredients :

Glutinous rice (malagkit) – 2 cups

Cocoa Powder – 3 tbsp

Water – 6 cups

** Kara coconut cream – 50 ml

Sugar – to taste

Evaporated milk or coconut cream for topping

** note:  if you do not like coconut milk, just take it out from the recipe.

Cooking Procedure:

1. Wash the glutinous rice.  Drain and place it inside the pressure cooker.

2.  Add the water and pressure cook it for 10 minutes (start counting time from the moment the pressure cooker whistles.

3. Add the rest of the ingredients except the sugar and add more water if necessary.  Stir continuously making sure that the cocoa powder is completely dissolved.

Add sugar to your liking.  Sometimes we use equal, sometimes, the regular white sugar.  I prefer to use brown sugar for champorado as it adds more flavor but then again, brown sugar is expensive in Singapore, so I have to make do with the white sugar or equal.  Top with evaporated milk or coconut cream.  Frederick prefers the evaporated milk as topping.  Serve hot or cold and compliment it with fried tuyo.



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