Champorado is a Filipino chocolate rice porridge made with pure chocolate tablets, called tablea, sugar and glutinous rice. It can be topped with different toppings such as powdered milk, condensed milk, mangoes or dried fish for a salty contrast.
This version is made using a rice cooker.
Tablea 5 pieces (20 grams total)
2 tsp Sugar
1/2 cup Glutinous rice
3 cups water
Pour in water to rice cooker. Add in tablea and sugar. Bring to boil.
Add in rice. Brig back to a boil. Stir occasionally to prevent rice from sticking to the bottom.
Once boiling. Put rice cooker to warm. Keep it warm for 30 minutes or until the mixture thickens.
Serve with condensed milk, to adjust the sweetness, add in powdered milk and mangoes as toppings.
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