Champorado or tsampurado is a sweet chocolate porridge in Philippine cuisine. Traditionally made by boiling sticky rice with tabliya (tablets of pure ground roasted cacao beans).
- 1 cup glutinous rice
- 1/2 cup sugar
- 4.5 cups water
- 1/3 cup cocoa
- 1 cup water for dilluting cocoa
Pour 4.5 cups of water into the pot then wait for it to boil.
Add 1 cup of glutinous rice to the boiling water and mix it.
Wait for it to boil and mix from time to time to avoid the rice sticking at the bottom of the pot.
Wait until the rice is cooked and thick texture is achieved.
Dilute 1/3 cup of cocoa into 1 cup of water then add it to the pot.
Mix it well until it is well distributed in the pot. Lastly, add 1/4 cup of sugar then mix.