Champorado is a sweet chocolate rice porridge that uses sweet glutinous rice and chocolate tablea as main ingredients (sometimes swapped out for cocoa powder). If you love chocolate, you'll love this champorado with tablea recipe.
Champorado is a Filipino porridge made from sweet glutinous rice and cocoa powder. If this rich chocolatey rice porridge doesn't get you perked up in the morning, we don't know what else will. You can also serve it as an afternoon snack for an energy boost.
In this Champorado with tablea recipe we will be using chocolate tablea (chocolate tablets) for a more authentic flavour. Cacao chocolate tablets are made from pure cacao beans that have been fermented, roasted, ground, and molded into round disks, balls or pods. Pure tablets are unsweetened. These can be a bit difficult to find for any champorado with tablea recipe.
Thankfully, you won't have to search very far as you can buy chocolate-maker grade tablea from us here at The Koko Samoa! You'll love the taste of Samoan cacao beans all the way from the gorgeous pacific islands.
Champorado With Tablea Recipe
- 4 chocolate tablea
- 1 cup glutinous rice
- 1/2 cup sugar (or other sweetener)
- 3 1/2 cups water
- Condensed or evaporated milk optional
- Pour 2 1/2 cups of water in a pot and bring to a boil
- Put-in the glutinous rice and allow water to re-boil for a few minutes
- Crush and dilute the tablea in 1 cup hot water then pour-in the pot. Stir continuously
- 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
- Remove from the pot and place in a serving bowl.
- Serve hot with a swirl of condensed or evaporated milk on top.
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