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Champorado - Chocolate Coconut Sticky Rice

Here's how you make Champorado - Chocolate Coconut Sticky Rice
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  • Servings: 6
  • Prep: 5m
  • Cook: 30m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 250 grams dry rice (malagkit, 1 1/4 cups dry, sweet glutinous/sticky rice, rinsed and drained)
  • 2 cups water
  • 1 can (14 ounce) coconut milk
  • 1 cup milk (use evaporated milk for extra creaminess)
  • 1/4 cup cocoa powder (whisked with 1 tablespoon water)
  • 3/4 cup granulated sugar (up to 1 cup, or to taste)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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