Champorado

One of the best-loved breakfast in the Philippines. It is perfect to make on cold days and best served shared with family and/or friends.

What makes this rice porridge special is the addition of the tabléa. Tabléa are discs of concentrated cacao, like 100% dark chocolate 🙂 Tabléa can be made into a drink too, full fat dark hot chocolate.

Tablea discs. Photography by Ghene Snowdon

Ingredients

  • 4 pieces tablés
  • 5 cups water
  • 1 cup glutinous rice (porridge rice)
  • 1/2 cup brown sugar
  • 1/2 cup milk
  1. In a deep pan, boil the water. Add rice and stir.
  2. Lower the head and continue cooking, stir occasionally. When the rice begins to expand, add the tabléa and stir until the chocolate has melted. It is best to break it into smaller pieces before adding.
  3. Simmer until the rice is cooked and the liquid reduced. Add sugar and milk and stir some more.
  4. Serve hot.
Photography by Ghene Snowdon

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