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

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.

Difficulty: Easy

Preparation: 5 min
Cook: 40 min
Clean up: 10 min

Steps: 3 steps
8 Ingredients

Difficulty: Easy
Steps: 3 steps
8 Ingredients

Preparation: 5 min
Cook: 40 min
Clean up: 10 min

Instructions

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.

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.

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

Garnish and Serve!

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

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Name: Champorado
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D0H40M0S
Total time: P0Y0M0D0H45M0S
Cuisine: Asian
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