Champorado is a classic Filipino sweet chocolate rice porridge made primarily with glutinous rice and chocolate tablea. For those who love chocolate, this Champorado recipe using authentic tablea will quickly become a favorite.
Champorado, a traditional Filipino dish, combines the richness of chocolate with the comforting texture of rice porridge. It's perfect for breakfast, giving you a sweet start to your day, or as an afternoon snack to keep your energy levels up.
In this Champorado recipe, we'll be using chocolate tablea for an authentic and deeply flavorful experience. Chocolate tablea is made from pure cacao beans that have been fermented, roasted, ground, and molded into round disks, balls, or pods. These pure, unsweetened cacao tablets can be challenging to find for traditional recipes like this one.
Fortunately, you don't have to search far. You can purchase chocolate-maker grade tablea from us at The Koko Samoa. Experience the rich, robust taste of Samoan cacao beans, straight from the beautiful Pacific islands, in your Champorado.
Champorado with Tablea Recipe
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 3
Ingredients
- 4 chocolate tablea
- 1 cup glutinous rice
- 1/2 cup sugar (or preferred sweetener)
- 3 1/2 cups water
- Condensed or evaporated milk (optional)
Instructions
- Pour 2 1/2 cups of water into a pot and bring to a boil.
- Add the glutinous rice and allow the water to re-boil for a few minutes.
- Crush and dissolve the chocolate tablea in 1 cup of hot water, then pour it into the pot. Stir continuously.
- Once the glutinous rice is cooked (about 12 to 18 minutes with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick.
- Remove from heat and transfer to a serving bowl.
- Serve hot with a swirl of condensed or evaporated milk on top if desired.
If you enjoyed this Champorado with tablea recipe, please share it! You'll love the authentic flavor of Samoan cacao in every bite.