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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Boil the water in a medium cooking pot.
Dissolve the tablea disks in the boiling water, stirring constantly on medium heat until smooth. If using cocoa powder, whisk it with hot water to make a paste before adding.
Add the washed glutinous rice to the boiling chocolate water and lower the heat to medium-low.
Simmer for 15 to 20 minutes, stirring frequently to prevent burning or clumping. The rice is ready when it expands, turns translucent, and absorbs most of the liquid.
Stir in the sugar and a pinch of salt. Simmer for another 2 to 3 minutes until the sugar is fully dissolved.
Ladle the hot champorado into bowls, drizzle with milk, and serve with crispy fried tuyo.
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Adjust the water quantity based on your preferred thickness of the porridge.
For a smoother texture, whisk cocoa powder with hot water before adding to the pot.
Others use Milo for a better taste or sweetness. And you can add other flavors like ube or strawberry.
Can I use cocoa powder instead of tablea?
Yes, you can use ½ cup of unsweetened Dutch-processed cocoa powder.
How can I adjust the sweetness?
You can adjust the sugar to taste, adding more or less as preferred.
What type of milk should I use?
You can use either evaporated milk or sweetened condensed milk for drizzling.
What is the purpose of the salt?
A pinch of salt enhances and balances the chocolate flavor.
Can I try alternative flavors?
Yes, you can experiment with flavors like Ube or Strawberry.
I grew up in the mountainous Cordilleran region, who loves to eat, explore and recreate recipes with available ingredients. I am a Teacher by profession and also a business degree graduate who is hoping to make business with recreated foods. Let's enjoy the food from different cultures of the Philippines.
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