Champorado is a sweet chocolate rice porridge. Tuyo is dried salty fish. These two are partners in crime..heehee.Well, nothing beats the sweet and salty when they’re eaten together. What you do is put flakes of the fish on top of your Champorado, so that when you eat a spoonful of it, you take a flake of the fish.
Champorado is traditionally made by boiling sticky rice with cocoa powder, milk and of course sugar to make it taste sweeter. It is usually served hot during breakfast but it can be also be served cold. We added a few of this Batangas Hot Chocolate balls we bought last Summer to make the porridge more chocolate-y and delicious. It was like eating dark chocolate porridge….. and with swirls of evaporated milk– it was heaven in a bowl!
- 1 cup glutinous rice
- 4 cups water
- 3 tbsp cocoa powder
- 3 Batangas Chocolate balls
- Sugar, to taste
- evaporated milk
- 6 pcs of dried and salty fish
- 2 tbsp oil, for frying fish
- In a small pot boil rice and water until rice is cooked.
- Stir in cocoa powder until dissolved
- You have stir this constantly to prevent the rice from sticking to the bottom of the pot and burning.
- Add water if it becomes too thick, add the Batangas Hot Chocolate balls and stir until dissolved.
- Add sugar and 1cup of milk if desired.Or you can just put milk on top of your Champorado when served.
- Fry dried and salty fish in oil for a minute on each side. Serve with warm bowls of champorado.