Champorado is a beloved Filipino breakfast porridge made from glutinous rice and tablea (traditional cocoa tablets), sweetened and often served with dried fish or evaporated milk. This version, inspired by the popular Zus Coffee chain, adds a modern coffee twist that deepens the chocolate flavor and gives the porridge a gentle caffeine kick. It’s a comforting, warming dish that comes together in under 30 minutes, perfect for a cozy morning or an afternoon treat.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit), rinsed
- 4 cups (960 ml) water
- 4 pieces (about 2 oz / 56 g) tablea (traditional Filipino cocoa tablets), roughly chopped
- 2 tablespoons (10 g) instant coffee granules (or 1 shot of espresso)
- 1/2 cup (100 g) brown sugar, or to taste
- 1/4 teaspoon salt
- Optional for serving: evaporated milk or coconut milk, and a pinch of cocoa powder or coffee grounds for garnish
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice and water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, uncovered, for 15 minutes, stirring occasionally to prevent sticking.
- Add the chopped tablea and instant coffee granules to the pot. Stir until the chocolate and coffee are fully melted and incorporated into the porridge.
- Continue cooking over low heat for another 10 minutes, stirring frequently, until the rice is very tender and the porridge has thickened to a creamy, porridge-like consistency.
- Stir in the brown sugar and salt. Taste and adjust sweetness if needed.
- Remove from heat. Serve warm in bowls, topped with a drizzle of evaporated milk or coconut milk if desired.
Tips
- Rice substitution: If you can’t find glutinous rice, use regular short-grain sushi rice. The texture will be slightly less sticky but still creamy. Do not use long-grain rice like jasmine or basmati, as it will not break down properly.
- Coffee intensity: Adjust the amount of instant coffee to your taste. For a milder coffee flavor, use 1 tablespoon; for a stronger kick, use 3 tablespoons. Espresso can be used in place of instant coffee—add it after the rice is cooked.
- Stirring is key: Glutinous rice tends to stick to the bottom of the pan. Stir frequently, especially in the last 10 minutes, to prevent burning.
- Consistency control: If the champorado becomes too thick, add a splash of hot water or milk to loosen it. If it’s too thin, continue cooking for a few more minutes until it thickens.
Serving Suggestions
Serve champorado hot, traditionally for breakfast or as a midday snack. Top with a generous swirl of evaporated milk or coconut milk for richness. For a savory contrast, serve it alongside dried fish (tuyo or daing) or salted buttered toast. A sprinkle of cocoa powder or coffee grounds on top adds a café-style finish.
Variations
- Dairy-free: Use coconut milk instead of evaporated milk for a vegan version. The coconut flavor pairs beautifully with chocolate and coffee.
- Extra indulgence: Stir in a tablespoon of butter or coconut oil at the end for a glossy, richer texture.
- Spiced champorado: Add a pinch of cinnamon or a star anise while simmering for a warm, aromatic twist.
- Protein boost: Drizzle with a spoonful of peanut butter before serving for a nutty, protein-packed variation.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. It will thicken as it cools. To reheat, add a splash of water or milk and warm gently on the stovetop over low heat, stirring occasionally, or microwave in 30-second intervals, stirring in between. The porridge will not be as creamy as fresh but will still be delicious. Freezing is not recommended, as the texture becomes gummy when thawed.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Yes, but the texture will be less sticky and creamy. Use short-grain sushi rice as the closest substitute. Long-grain rice will not break down enough and will result in a watery, grainy porridge.
What is tablea and where can I find it? Tablea are traditional Filipino cocoa tablets made from roasted, ground cacao beans. They are available in Asian grocery stores or online. If you can’t find them, use 1/4 cup (25 g) unsweetened cocoa powder mixed with 2 tablespoons (30 g) of butter or coconut oil to mimic the richness.
Can I make this without coffee? Absolutely. Simply omit the instant coffee and increase the water by 2 tablespoons (30 ml) to keep the same consistency. The champorado will still be delicious with the chocolate alone.
Is champorado meant to be eaten hot or cold? It is traditionally served hot, but it can be enjoyed cold as a dessert-like porridge. If serving cold, you may want to add a little more liquid as it will thicken further upon chilling.
Can I use a rice cooker or Instant Pot? Yes. In a rice cooker, combine the rice, water, tablea, and coffee, and cook on the porridge setting. In an Instant Pot, use the manual high-pressure setting for 12 minutes, then quick-release and stir in the sugar and salt.
How can I make it less sweet? Start with 1/4 cup (50 g) of brown sugar and taste before adding more. The sweetness can also be adjusted at the table by adding more sugar or milk.
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