Here's another yummy Filipino breakfast that will make up your day.
You'll never hesitate to get up from your bed early in the morning for a bowl of steaming chocolatey champorado.
Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice (locally known as malagkit) and cocoa powder as main ingredients. A more traditional approach would be using tableya (pure cocoa blocks) instead of cocoa powder.
This porridge can be served hot or cold and is mostly eaten during breakfast. This can also be served during mid-afternoon snacks or merienda and is best when complimented with Tuyo or salted dried fish.
Tracing back its history, Champorado or Champpurado was introduced to Filipinos by Mexican traders during the Galleon Trade era. It was originally and still is a chocolate drink in Mexico but eventually, as Filipinos were creative people, they found a way to turn this drink into a meal by adding rice glutinous rice or malagkit.
Here's how to make your own yummy Champorado:
8 tbsp cocoa powder or about 4 pieces tableya
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
condensed milk (optional)
1. Pour 2 1/2 cups of water in a pot and bring to a boil
2. Put-in the glutinous rice and allow water to re-boil for a few minutes
3. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously
4. Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
5. Remove from the pot and place in a serving bowl.
6. Serve hot with a swirl of condensed milk on top.