Back in the day in our home in Batangas, champorado is cooked only with tabliya (it’s made of unsweetened and pure cocoa powder) tablets. When mom buys tabliya from the wet market or when someone gifts it to us, I definitely know that champorado will be on the menu in a very, very near future. And that, gives me such a delight!
As a child, I didn’t care how cooking champorado was done. Who does? When that big lump of chocolatey goodness was served on the table, I ate. No questions asked. I didn’t know that this snack recipe is very easy to do.
And so now, it’s time for me to give back. I’d like to share with you my version of cooking champorado. I hope it also brings joy to other kids, as it gave joy to me when I was young.
It requires very few ingredients; it’ll be very hard to mess up! :P
Here’s how I do champorado at home.
-Glutinous rice (malagkit), 1 cup
-Water, 8-10 cups
-Unsweetened cocoa powder, ½ cup
-Raw sugar, ½ - ¾ cup
1. Put glutinous rice in 4 cups of water.
2. Wait for it to boil under medium heat.
3. Once boiling, lower the heat.
4. Stir occasionally to avoid rice from sticking at the bottom of the pot.
5. When the water thickens, add 3 more cups of water
6. Continue stirring. The idea is to wait for the rice to break or at least open up. The more loosed it gets, the better.
7. The water will thicken once again. When this happens, put the rest of the water in.
8. Continue stirring under low heat.
9. Add in the sugar.
10. Dissolve the cocoa powder in water. Add it in the rice porridge.
11. Stir until the cocoa is mixed evenly with the porridge.
12. Serve with evaporated milk on top.
That's it! Enjoy! Remember me when you cook!