Champorado is a beloved Filipino chocolate rice porridge, made by simmering glutinous rice with cocoa and milk until thick and comforting. It’s traditionally paired with tuyo, or dried salted fish, creating a sweet-and-salty contrast that’s surprisingly addictive. This recipe delivers a rich, creamy porridge with perfectly crispy fish for an authentic breakfast or merienda (afternoon snack).
Ingredients
- 1 cup (200 g) glutinous rice (also labeled sweet rice or malagkit), rinsed
- 4 cups (960 ml) water
- 1/2 cup (50 g) unsweetened cocoa powder (or 4 discs tablea chocolate, roughly chopped)
- 1/2 cup (100 g) granulated sugar, plus more to taste
- 1/4 teaspoon salt
- 1 cup (240 ml) evaporated milk, plus more for drizzling
- 8 pieces dried salted fish (tuyo), about 4 oz (115 g) total
- 2 tablespoons neutral oil (such as canola or vegetable), for frying
Instructions
- Rinse the glutinous rice in a fine-mesh strainer under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice and 4 cups (960 ml) water. Bring to a boil over medium-high heat, then reduce the heat to low and simmer, uncovered, for 10 minutes, stirring occasionally to prevent sticking.
- Add the cocoa powder (or chopped tablea), sugar, and salt. Stir until the cocoa is fully dissolved and no lumps remain. Continue to simmer over low heat, stirring frequently, for another 10–15 minutes, until the rice is tender and the porridge has thickened to a soft, spoonable consistency. If it becomes too thick, add a splash of water or milk.
- While the porridge cooks, prepare the dried fish. Rinse the tuyo quickly under cold water and pat dry with paper towels (this removes excess salt).
- Heat the oil in a small skillet over medium heat. Fry the dried fish in a single layer for 2–3 minutes per side, until golden and crisp. Drain on paper towels.
- Once the porridge is done, stir in the evaporated milk. Taste and adjust sweetness if needed.
- Ladle the champorado into bowls. Drizzle with extra evaporated milk and top with the crispy fried dried fish. Serve hot.
Tips
- Use tablea for authenticity: Traditional champorado uses pure cocoa tablea (cocoa discs). If using tablea, chop it finely so it melts evenly. Unsweetened cocoa powder works well but yields a slightly less intense chocolate flavor.
- Adjust the consistency: Champorado thickens as it cools. If you prefer a thinner porridge, add more water or milk during cooking. For a thicker version, cook a few minutes longer.
- Don’t skip the salt: The pinch of salt in the porridge balances the sweetness and enhances the chocolate flavor. If you’re using tablea that’s already slightly salty, reduce the added salt.
- Fry the fish until truly crisp: Tuyo is best when crunchy all the way through. Make sure the oil is hot before adding the fish, and don’t overcrowd the pan—otherwise they’ll steam instead of crisp.
Serving Suggestions
Serve champorado hot, with the dried fish on the side or crumbled on top. Many Filipinos enjoy it for breakfast with a cup of strong black coffee (kapeng barako) to cut through the richness. You can also serve it as a midday snack (merienda) with a side of fresh mango or sliced banana for extra sweetness.
Variations
- Dairy-free: Replace evaporated milk with coconut milk or oat milk. Coconut milk adds a subtle tropical flavor that pairs beautifully with chocolate.
- Less sweet: Reduce sugar to 1/4 cup (50 g) and rely on the evaporated milk for creaminess. You can always add more sugar at the table.
- Add a pinch of cinnamon: Stir in 1/4 teaspoon ground cinnamon along with the cocoa for a warm spice note.
- Use a different fish: If tuyo is hard to find, use dried anchovies (dilis) or even crispy fried bacon for a similar salty-sweet contrast.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. The dried fish should be stored separately in a paper towel-lined container to keep them crisp; they’ll last up to 2 days. To reheat the porridge, add a splash of water or milk and warm it in a saucepan over low heat, stirring frequently, until heated through (about 5–7 minutes). You can also microwave individual portions for 1–2 minutes, stirring halfway. The fish can be re-crisped in a dry skillet over medium heat for 2–3 minutes.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Regular jasmine or long-grain rice will work, but the porridge will be less sticky and creamy. Glutinous rice is what gives champorado its signature thick, chewy texture. If using regular rice, reduce the water to 3 cups (720 ml) and adjust cooking time as needed.
What is tablea and where can I find it? Tablea are pure cocoa discs made from roasted, ground cacao beans. They’re sold in Filipino grocery stores or online. If you can’t find them, unsweetened cocoa powder is a fine substitute—just add a little extra for a deeper flavor.
How do I make champorado less bitter? The bitterness comes from the cocoa. Make sure you’re using unsweetened cocoa (not Dutch-processed, which is milder) and add enough sugar. If it’s still too bitter, increase the sugar or add a splash of condensed milk for extra sweetness.
Can I make champorado in advance? Yes, you can cook the porridge a day ahead and refrigerate it. Reheat gently with extra liquid, as it will thicken overnight. The dried fish is best fried fresh, but you can also fry it a day ahead and re-crisp in a toaster oven.
What does tuyo taste like? Tuyo is salted and dried fish, usually small sardines or herring. It has a strong, salty, umami flavor and a very crispy texture when fried. If you’re new to it, start with a small piece—it’s quite intense.
Is champorado served hot or cold? Champorado is traditionally served hot, straight from the stove. However, some people enjoy it chilled as a dessert-like treat. If serving cold, adjust the consistency with a little extra milk, as it will thicken considerably.
Related
- Pakora Meal Ideas: 10 Easy Pairings
- Pakora Masala Recipe for Crispy Fritters
- Pakora Mix Ingredients: Easy Homemade Batter
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).