We have told you probably near a thousand times how much we love food; and honestly, we have already lost track of the number of food we have named as our favorite already, but hear us out again this time, because what we have for you today might just be one of those food that we have loved ever since we were kids. Seriously, this one is another favorite and we are not just saying that!
Champorado has always been one of those food that could have us waking up early in the morning even though we had a late night the day prior. It has that certain pull and we are not going to resist that pull, of course. Believe it or not, we are not a morning person growing up so we would usually sleep through breakfast and just wake up late in the day and start by having brunch or lunch instead. However, when we know we are going to have Champorado the next day or someone in our family surprises us with Champorado and tell it to us while we are half-asleep, you sure could bet we will do everything in our power to wake every cell in our body and be the first on the table. That’s how much we love Champorado!
By the way, Champorado is a classic breakfast goodie here in the Philippines. It is well-loved by many, so to say. If you are familiar with the Asian rice porridge, then Champorado is exactly that, but instead of it being savory, Champorado is no doubt leaning more on the sweet side. Basically, it is a sweet chocolate rice porridge that is ultimately made with glutinous rice and tablea.
Traditionally, Champorado is served for breakfast but surely, it is great as a midday snack too! With an intense chocolate flavor that could be made milkier and even sweeter, thanks to milk and sugar, Champorado is positively a guaranteed hit with both kids and kids at heart (also known as adults)!
Truly, nothing could compare to the comforting feeling and delectable taste every spoonful of Champorado brings. As Champorado is associated to being a sweet breakfast treat, it is actually famously paired with something that is a total opposite – Tuyo, a salty dried fish that is also popular among Filipino households. This classic pairing may be of polar opposites but believe us when we say they work so well together as they balance and complement each other really nicely.
That said, if you want to experience this lovely affair that Champorado could provide, then you are in luck because you can follow our recipe on it and make it in your kitchen too. Yay!
AuthorwhattoeatphWash glutinous rice twice and then strain it.
Put the washed glutinous rice in a casserole. Add water and bring to a boil.
Once glutinous rice expands, add vanilla extract. Stir.
Add tablea. Stir until tablea melts.
Add brown sugar and then stir.
Add evaporated milk and then stir.
Place champorado in a bowl.
You can drizzle condensed milk onto it if you prefer your champorado milkier and sweeter.
To balance the sweetness with something salty, you can cook some dried fish such as tuyo or danggit, and then add it on top of your champorado.
Serve all of them. Enjoy!
Ingredients
Directions
Wash glutinous rice twice and then strain it.
Put the washed glutinous rice in a casserole. Add water and bring to a boil.
Once glutinous rice expands, add vanilla extract. Stir.
Add tablea. Stir until tablea melts.
Add brown sugar and then stir.
Add evaporated milk and then stir.
Place champorado in a bowl.
You can drizzle condensed milk onto it if you prefer your champorado milkier and sweeter.
To balance the sweetness with something salty, you can cook some dried fish such as tuyo or danggit, and then add it on top of your champorado.
Serve all of them. Enjoy!
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