Long before the market has been thrived with commercialized cocoa cereals, Filipinos have enjoyed bowls of chocolaty champorado for breakfast, snacks and in-betweens.
Champorado might be the original chocolate cereal. Well it literally means chocolate cereal. It is basically a rice porridge enhanced by chocolate discs called tablea or cocoa powder. Well, you can easily boil a bowl of oatmeal then dissolve your favorite chocolate bar, but champorado tastes better.
Aside from the tablea, the rice that must be used to cook champorado should be glutinous rice or natively called as pulutan or malagkit. Even though chocolate and rice are the main ingredients of champorado, milk is also important to enhance the flavor. Fresh milk is good if available. However, since fresh milk is rare in the Philippines, canned milk is used. A little swirl of evaporated and better condensed milk makes your champorado really milky chocolaty.
Lastly, you can add sugar to your champorado to enhance the flavor. But you should check if your tablea has sugar contents or else your sugar will be too sweet.
INGREDIENTS:
1 cup pulutan or bigas na malagkit (glutinous rice), washed
2 cups evaporated, add more as preferred
8 chocolate tablea, pulverized
Condensed milk or sugar, to taste
HOW TO PREPARE:
Mix all the ingredients in a small pot and boil, stirring once in a while to even the chocolate and avoid the rice from burning at the bottom of the pot. If boiling, lower the heat and continue mixing until the rice is cooked. If all the water is absorbed, and the rice is still uncooked, put evaporated milk as need arise until the rice is soft and as preferred. Some would like their champorado thick and creamy.
Taste the champorado and add condensed milk or sugar according to your preference of sweetness. Serve in small dishes and swirl more milk.
(Source: Ray Gingco, Image of Flavors)
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