Champorado
Ian Kewks recipe - Philippines
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 2/3 cup cocoa powder, dissolved in 1 cup hot water
- 1/2 cup glutinous rice
- 3 cups water
- 6 to 8 tablespoons brown sugar, to taste
- 1/4 teaspoon kosher salt
Instructions
- 1
In a bowl, combine together the cocoa powder and 1 cup of hot water. Whisk well until the cocoa powder dissolves and no large clumps remain. Set aside.
- 2
To a medium-sized pot, add in the rice, water, brown sugar, kosher salt, and the dissolved cocoa mixture. Stir gently with a spoon or spatula to combine.
- 3
Bring to a boil, then lower the heat to medium, and let simmer for 20 to 25 minutes stirring frequently to avoid the bottom from burning. The champorado should be finished when the grains are soft and thickened in consistency.
- 4
Taste the champorado and adjust with more sugar and/or cocoa powder to preference, if desired. You may also add more room temperature water one tablespoon at a time to get a thinner consistency.
- 5
Ladle into individual serving bowls. Top with a drizzle of evaporated milk prior to serving.