Champorado - Chocolate Coconut Sticky Rice

Recipe by:

"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. Chamorado is usually eaten for breakfast with salted fish. But today, it is often eaten as meryenda or for dessert."

Recipe: #24368       July 10, 2016



Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (256.5 g)
  • Calories 434.9
  • Total Fat - 17.8 g
  • Saturated Fat - 15.1 g
  • Cholesterol - 4.5 mg
  • Sodium - 133.2 mg
  • Total Carbohydrate - 67.6 g
  • Dietary Fiber - 3.3 g
  • Sugars - 29.2 g
  • Protein - 5 g
  • Calcium - 72.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.1 mg

6
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In
 

Step 1

Bring the glutinous rice and water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa and simmer for about 15 minutes, stirring constantly, until mixture has thickened slightly (it will still be a little saucy).

Step 2

Stir in the sugar and simmer for another 10-15 minutes until the mixture has thickened even more. If it starts to get dry before the rice is tender, add a bit more water or milk as it cooks.

Step 3

Let stand for several minutes, then ladle into serving bowls. Drizzle some sweetened condensed milk or cream in a swirl pattern over the top.

Tips & Variations


No special items needed.

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