Champorado cooking demonstration — Panlasang Pinoy
Official creator explains Filipino chocolate glutinous-rice porridge. Chocolate type and sugar levels may differ from FOOD's unsweetened cocoa version. In-site embed playback has not been verified.
Official cooking video · Panlasang Pinoy · YOUTUBEFilipino Cocoa Glutinous Rice Champorado
Four bowls of sweet Filipino chocolate glutinous-rice porridge, finished with a little milk.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Rinse 200 g dry glutinous rice several times and drain. Bring 800 ml water to a boil in a deep pot, add rice and simmer ten minutes, stirring to prevent sticking.
- 02
Dissolve 45 g cocoa in remaining 150 ml warm water until smooth, then stir into rice. Simmer gently 15–20 minutes, stirring often, until grains are fully tender throughout.
- 03
Add 90 g sugar and 1 g salt; simmer another 3–5 minutes until thick, slowly flowing back when stirred. Add water by tablespoons if overly thick and check no grains remain hard.
- 04
Divide equally into four bowls and swirl 25 ml milk over each. Let scalding porridge cool before eating. Chill leftovers promptly in shallow containers at 4°C or below within two hours.
Before you cook
Contains milk if topped with dairy, and cocoa may have soy or milk cross-contact. Cook rice until tender, avoid burns from hot porridge and refrigerate leftovers within two hours.
Allergens: milk (serving milk), check cocoa packaging for milk or soy cross-contact
Image & source credits
AI-generated image.
Easy meals, made simple
Beef and Cheese Birria Tacos (12)
Mexican-style home-cooking: gently simmer spiced beef, shred it, fill tortillas with beef and cheese, then griddle crisp. Makes 12 tacos, 6 portions of 2. Adapted from Tatyana's version.
Sri Lankan-Style Chicken and Vegetable Kottu Roti (4 Servings)
A home-style adaptation of Sri Lankan chopped-roti street food with chicken, cabbage, carrot, eggs and curry gravy, based on Recipe30 by Joel Mielle.
