Authentic Filipino Champorado Recipes
AUTHENTIC FILIPINO CHAMPORADO
Champorado (Chocolate Rice Pudding) is one of the most common Filipino breakfasts/snacks in the Philippines. The ingredients are common in almost all Filipino households. This is usually eaten with warm "pandesal" (small, plain, but yummy bun that's also a staple in Filipino households). You can find sticky rice in most Asian stores. Very easy to do and very yummy--authentic Filipino taste! **Add more or less sugar or cocoa depending on your taste!**
Provided by Arashijing
Categories Breakfast
Time 41m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together (except milk) in a large pan. Cover.
- Put on high heat until boiling for 3 minutes. Mix.
- Put on low heat for 30-40 minutes (still covered). Mix often to prevent sticking. Add more water of you want it more thin.
- Serve hot with a swirl (or a cup!) of evaporated milk on top! Enjoy!
Nutrition Facts : Calories 389.2, Fat 1.7, SaturatedFat 0.9, Sodium 12.6, Carbohydrate 93.6, Fiber 4.9, Sugar 50.1, Protein 5.3
CHAMPORADO
This is a hearty sweet rice (malagkit) with chocolate dish great for snacks.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot.
- Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 53.4 g, Fat 25.2 g, Fiber 4.3 g, Protein 4.9 g, SaturatedFat 22 g, Sodium 406.9 mg, Sugar 33.5 g
CHAMPORADO (FILIPINO CHOCOLATE RICE PORRIDGE/PUDDING)
From Manila Spoon. A classic Filipino breakfast, this version is a little richer than the usual champorado. You may serve it more as a dessert rather than as breakfast. The rice used is malagkit, which is a sweet glutinous or sticky rice. Unfortunately, this site will not accept that as an ingredient. Instead of just using water to cook the rice, this uses a combination of coconut milk and fresh 2% milk. Evaporated milk, which is more readily available in the Philippines, is fine too. If you wish to have this for breakfast, use only half of the coconut milk plus some water as stated in the recipe. But if it will be used as dessert, then go ahead and use the entire can and leave out the water for a much creamier version. Traditionally, it is eaten as breakfast with dried salted fish.
Provided by JackieOhNo
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large deep pan, mix all the ingredients except for the sugar and, bring to a quick boil. Stir to incorporate the chocolate powder and to prevent rice from sticking to the pot. Once it has boiled, lower the heat and bring to a simmer.
- Stir once in a while and cook until rice is tender. It may take up to 25-30 minutes for the sticky rice to cook. It doesn't cook as fast as regular rice.
- When the mixture becomes a bit dry and the rice has not softened yet, you may pour in more milk or water, as needed, until the rice is fully cooked and the desired consistency is reached. See below. I prefer a thicker porridge rather than a watery one.
- Add the sugar and mix it inches Try the champorado and adjust the taste to your liking.
- Serve in individual bowls with additional milk on the side.
Nutrition Facts : Calories 358.1, Fat 11.7, SaturatedFat 9.6, Cholesterol 6.9, Sodium 51.6, Carbohydrate 58.7, Fiber 3.1, Sugar 16.9, Protein 7.9
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