Ingredients

  • 200 g glutinous rice

  • 180 g dark chocolate

  • 3 tbsp brown sugar

  • 100 g white chocolate

  • 100 ml full cream milk

  • 15 g ikan bilis (anchovy or ‘tuyo’ in the Philippines)

  • ½ tsp salt

  • water

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Recipe Courtesy of
Asian Food Network

Champorado

Indulge in a rich Filipino rice porridge with the flavors of bitter dark chocolate -perfect for a tea time snack.
  • Easy
  • 5 min
  • 40 min
  • 10 min
  • 3 steps
  • 8 Ingredients
  • Easy
  • 3 steps
  • 8 Ingredients
  • 5 min
  • 40 min
  • 10 min

Instructions

  1. Cook glutinous rice with water and dark chocolate

    • In a pot on high heat, add glutinous rice and 1 L water. Mix well and bring to a boil.
    • Once  boiling,  add  dark  chocolate,  3  tbsp  brown  sugar  and  ½  tsp  salt.  Mix  well until chocolate melts. Let it cook on medium heat for 30 minutes.


  2. Melt white chocolate with milk

    • In a separate small pot, fill ½ of the pot with water. Place metal mixing bowl over the pot to create a double boiler.
    • Add white chocolate and milk to the metal mixing bowl. Mix well for 5 minutes until white chocolate melts. Remove from heat and set aside.
    Melt white chocolate with milk


  3. Dry fry ikan bilis

    • In pan on medium-high heat, dry fry ikan bilis for 2 minutes until lightly browned. Set aside.
    Dry fry ikan bilis


Garnish and Serve!

Transfer champorado into serving bowl or dish and drizzle over white chocolate mixture. Garnish with ikan bilis and serve hot.

Garnish and Serve!

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Ingredients
  • 200 g glutinous rice

  • 180 g dark chocolate

  • 3 tbsp brown sugar

  • 100 g white chocolate

  • 100 ml full cream milk

  • 15 g ikan bilis (anchovy or ‘tuyo’ in the Philippines)

  • ½ tsp salt

  • water

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