Champorado is a chocolate rice porridge made with glutinous or sticky rice. It is a favorite breakfast among Filipinos, although it can also be served during meryenda, and is favorite panghimagas during cool weather.  This version of the Champorado is made with tablea (or tableya) which is made from dried, roasted and ground pure cacao beans and formed into tablets.


What you’ll need:

  • 5 pieces tablea- grounded
  • 1 ½ cups glutinous or sticky rice malagkit)
  • 2/3 cups sugar
  • 6 cups water + 2 cups coconut milk (optional) or 8 cups water
  • Evaporated Milk (for later)


What to do:

Ground the tablea using a coffee bean grinder, mortar and pestle or grater. It will dissolve easier when it is turned into powder form.

Boil the water and coconut milk mixture and add in the powdered tablea. Stir until chocolate is well dissolved.

Add the rice, set to low heat, and simmer until the rice is cooked. Stir occasionally to prevent the rice from sticking. This should take about 20 to 30 minutes.

Add more water as necessary as the rice will tend to absorb the water. The amount of water you add will depend on how thick you want your champorado to be.

Add the sugar and stir until it dissolves. You may add more sugar according to your taste.

Serve hot or warm in a bowl and top with some evaporated milk.  In our household, we prefer to serve it with a side of salted fish. Enjoy!



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Written by Donna

DSC_0921With moving to California and having two kids, Donna traded in her city night-owl-running-on-caffeine lifestyle by becoming a suburban domestic deity. She is a special-ed teacher during the daytime, and a juggler of sorts in the evenings and most weekends. If most people find watching TV or shopping relaxing, she on the other hand, finds running, making lists of things to do, trips to the grocery, crafting, and experimenting with new recipes to be fun.

Check out her blog on cooking, crafting and ideas for other things to do.

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