Champorado or “chocolate rice porridge” is one of the best meryenda or snack during rainy days. I remember my childhood days when my mother cook this for us when there is storm, paired with fried dried fish (daing nga bulilit wenno espada nga sida) or sometimes just plain champorado will do and it satisfies our palate.
Now that I’m grown up, I cook champorado not only during rainy days but whenever I feel like eating it. And I don’t usually pair it with fried, dried fish, instead, I pair it with fish balls or sometimes tokneneng. 🙂 That’s the way I want it now. Click here for my “Tokneneng” recipe. My version of champorado is very creamy and tasty because I usually include coconut milk (if available) aside from the evaporated milk that is usually included in champorado recipes.
2 cups malagkit rice (glutinous/sweet rice) – soak in water for at least 10 minutes then drained
1 cup cocoa powder
1 can 354 ml or 12 ounce evaporated milk or fresh milk
2-2 &1/2 cups brown sugar
1 cup coconut milk (optional)
6 cups water
1) In a pot, put the coconut milk and bring to boil. Simmer for 8-10 minutes.
2) Add the malagkit rice and water stirring once in a while until it boils. Simmer for 10 minutes, and continue stirring once in a while.
3) Add the cocoa powder and stir until well blended. Simmer for another 10 minutes, stirring once in a while.
4) Add the brown sugar and half of the evaporated milk (reserve the half of the milk for toppings) and simmer while stirring once in while for another 10 minutes or until malagkit rice is well-cooked.
5) Ready to serve. Drizzle it evaporated milk. Serve it hot and enjoy! 🙂