Champorado cravings satisfied!

Cocoa powder
Posted by Cat Ramos

Spring is finally here! The past week was very sunny, and the weather was quite pleasant – hovering around 20 degrees, just the way I like it. But this week, we are back to cloudy days, and it’s been a bit chilly. And on days like this, my Filipino tummy cries for warm comfort food: lugaw, champorado, lomi, chicken sopas.

I had this ready-made champorado in box, which I bought from Szep Kis India last year but never got around to using it. I was pissed to find out it expired.

But now I know how easy it is to make champorado from scratch! You don’t even need sticky rice/bigas na malagkit; plain Jasmine will do, which is what I always have on hand anyway.

This is similar to the tejberizs (rice pudding) that’s also quite loved by Hungarians.

You will need:

  • 1 cup Jasmine rice, washed
  • 5-6 cups of water
  • 1/2 cup cocoa powder
  • Milk and sugar to taste

Let’s cook!

  1. In a pot, mix rice and water and bring to a boil, stirring every now and then so the rice does not stick to the bottom. This process takes about 15-20 minutes.
  2. Add cocoa powder little by little, stirring to dissolve.
  3. Stir continuously until rice is cooked and the cocoa is fully incorporated.
  4. Serve hot with milk and sugar.

This truly brought me back to Sunday mornings at home, with the smell of my grandmother’s hot champorado filling the air. Such contentment.

Cocoa powder
Cocoa powder – you can get this from any Hungarian supermarket for less than HUF 700 per box.
Filipino champorado
Filipino champorado

Facebook Comments


Leave A Comment

Content Protected Using Blog Protector By: PcDrome.