Filipino Tsampurado or Champorado
Pinoy Tsampurado or Champorado Recipe is really a sweet chocolate rice porridge, it’s 1 of the most common Filipino snacks within the Philippines. The Champorado becomes extremely thick and also the lighter milk helps to loosen the thickness. It’s almost like consuming “chocolate oatmeal”. Filipino’s generally served this during breakfast or mid-afternoon for merienda.
It’s traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. Nevertheless, dry Tsampurado or Champorado mixes are prepared by just adding boiling water.
Pinoy Tsampurado may be served hot or cold and with milk and sugar to taste.
Basic Ingredients:
- 1/2 cup glutinous rice, washed
- 1 1/2 cups water
- 1/4 cup refined sugar
- 1 tsp. salt
- 4 tbsp. pure cocoa powder
- 1/2 cup coconut milk
- condensed, fresh or evaporated milk, to drizzle
Cooking Instructions:
- Combine the Glutinous rice and water in a sauce pan; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pan.
- Dilute the cocoa powder in 3 tbsp. of hot water until dissolved and pour in the saucepan and mix well.
- Mix the sugar, and salt into the rice; reduce heat to low and continue cooking until the rice is tender.
- Add the thick coconut milk to the mixture and stir to combine.
- Pour into a couple bowls and drizzle with condensed or evaporated milk and serve immediately.
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