Champorado, filipino rice porridge with chocolate.

Champorado

Champorado is a sweet chocolate rice porridge made with sweet glutinous rice known as Malagkit among Filipinos and pure cocoa known as Tableya. This porridge can be served hot or cold and is mostly eaten for breakfast, some also enjoy this as mid-afternoon snacks and pared with Tuyo a salted dried fish, this is something I have never tried.

This porridge is a tradition that comes from Mexico, the Philippines got tableya and the mexicans got Tuba a type of palm wine. The Mexican Champorado is made with chocolate and corn, the Filipino is chocolate and sticky rice.

I remember my parents always had a little stock with Tableya when I was growing up, sent to us from my grand parent so I would be able to enjoy filipino treats. I remember it as awful tasting stuff. Tableya is roasted cocoa beans milled and pressed into tablets. Imagine a very young Analiza getting hold of something she was told was chocolate, sneaking away to enjoy the treats in secret, I can tell you that that secret and forbidden moment was not very enjoyable:D

I do not have any Filipino Tableya at hand, but I have other dark chocolate and cocoa powder.

 

Filipino rice porridge

Serves 3-4

300 g  dark chocolate
2,5 dl glutinous rice (Malagkit)
5 dl water
1 can coconut milk
condensed milk and dark chocolate for garish

Rinse the rice until the water is clear.
Combine the rice with the water and coconut milk and bring to a boil. turn down the heat and let it simmer.
break the chocolate into pieces, add to the milk and rice mixture and stir continuously
Once the glutinous rice is cooked and thick, serve hot in bowls  with condensed milk and shavings of dark chocolate on top.

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