Sunday, January 23, 2011

KCC Challenge: Champorado

For those of you who haven't read my Chocolate Polvoron post, I suppose I'll need to give you a little explanation as to the title of this blog entry.

A few months ago, I stumbled upon the Kulinarya Cooking Club - hence, the "KCC".  It was started by a group of Filipino foodies living in Sydney, who were passionate about the Filipino culture and cuisine. Since then, the group has expanded outside of Australia, and now has members from all over the world (one of them being me). Each month KCC showcases a new dish along with our family recipes. By sharing these recipes, we hope you find the same passion and love for Filipino food as we do.

This month, it was Jen (from Jen at Work), Maribel (from FoodGeek's Diary), and Tressa's turn to choose a theme/challenge. Here's the challenge they came up with for this month:

"What Filipino dish (savory or sweet) would you like to have on your birthday?"

This challenge was a bit of a no-brainer for me. I only had to narrow it down between 3 dishes; Chicken Adobo, Pancit Palabok, and Champorado. I already posted my Chicken Adobo recipe, so that narrowed it down to two. I didn't have all the ingredients for Pancit Palabok, an intensely flavored noodle dish with garlic, crab, fish sauce, shrimp, hard boiled egg, green onions, chicharon, calamansi (ha... just to name a few ingredients)... so that I'll save for another day. This worked out in my favor, since Champorado, Filipino chocolate rice pudding, was the most "Birthday-esque" anyways. (you know, since there's chocolate in it).. so Champorado it is!


If today were really my birthday, this would be my birthday breakfast. Champorado is Filipino chocolate rice pudding/porridge, made with glutinous, or "sticky" rice, sugar, cocoa powder, and vanilla. It's eaten similarly to the way you eat oatmeal, with a little milk or cream (or even sweetened condensed milk) swirled on top.

Now, for my past roomates and family members, you either already know or have been subject to my slight obsession with Champorado. Usually, it comes in pre-measured packets, and all you have to do is add water and cook it until it's ready. So simple. So dangerous. I would sometimes find myself making a huge batch, and then would eventually have to force it on my friends and roommates so I didn't have to eat it all (not that I didn't want to... hehe). Every time my Lola came to the States to visit, I would beg her to pack a few packets of Champorado mix in her suitcase for me.

*I actually still have one packet (which I brought with me from the States) just in case I had the sudden "Champorado" craving. *

But, since I'm likely to not be able to find those lovely little Champorado packets anywhere here in Paris, I placed my "emergency" packet back in the cabinet (until I really need it) and learned to make it from scratch. I searched a few websites to get an idea of how to make it, and then adapted it to my own taste. Turns out, making Champorado from scratch makes for a much creamier, more chocolate-y and velvety texture... much richer than the pre-measured packets... I'm not hating on the packets though... I still love them! 



1 cup glutinous or sweet rice
3 cups water
1/3 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/2 teaspoon vanilla extract 
pinch of salt

Add rice and water to a medium sized saucepan and bring to a boil. Once boiling, turn the heat down and simmer until the rice is fully cooked, stirring occasionally so the rice doesn't stick to the bottom of the saucepan.

Once the rice is fully cooked, add the cocoa powder, sugar, and vanilla, pinch of salt, and stir to combine.

Serve hot or cold... with milk, cream, or sweetened condensed milk drizzled over top. Serves 4-6.

Kulinarya Cooking Club Members:

Kath –
Trisha –
Trissa –
Olive –
Caroline –
Ninette –
Asha –
Malou –
Cherrie –
Acdee –
Valerie –
Sheryl –
Divina –
Anna –
Dahlia –
Joy –
Maribel –
Jen –
Pia –
Malaka –
Mimi –
Erika –
Kat –
Lala –
Selfie –
Connie Veneracion -
Oggi -
Katrina -
Rochelle -
Marica –
Diona –
Rowena -
Theodore –
Gianna –
Mireille –
Marishka –
Annapet –
Boyet –
Adora –
Yaz –
Marvin –


  1. Hi! What lovely presentation. I too, love champorado eversince i was young. My mama makes them for bfast, merienda. I remember she makes a huge pot of champorado coz we can't get enough of it. I drizzle mine w/ condensed milk. Then my husband who's from the southern part of Luzon, introduced me w/ either dried fish or cheese (queso de bola) w/ the champorado. I know it sounds weird but it's good=;)

  2. That champorado photo looks fantastic! I can see the plump glutinous rice immersed in milky chocolate and I'm already salivating mmmmm

  3. I recently tried my first rice pudding and loved it - this looks similarly amazing!!

  4. I like the dish. I think it would be pretty good with some almond milk.

  5. Lovely presentation of the champ-o-rado!

  6. It sounds marvelous, but I'm really in love with those sweet little jars! Can you please tell me where to find some just like them? Pretty please? sweetsandals at gmail dot com

  7. That's a gorgeous looking bowl of champorado! Great post!

  8. Yum! I remember eating it with salted dried fish, like "tuyo". But I can't cook this for my hubby who thinks it's unusual to have choc in rice. Perhaps my little boys will like it ;-) What a nice way to start your I hope you remember doing it when it comes! Thanks for joining the fun!

  9. Ehehehe you made me laugh. I love the Champ O Rado packets. Its one of my guilty pleasures. Champorado is a great dish. I honestly still dont get the tuyo and champorado combo though. Hmmm.. Nice post. Cant wait till next months KCC...

  10. Haha!! Making it from scratch is ALWAYS better than using a packet... but sometimes a packet evokes more nostalgia than the real thing, and there's nothing wrong with that :) I've never heard of this dish before, but it looks simple enough to make!!

  11. pefect breakfast for a birthday! chmaporado-- be it hot or cold is always a fave! hmmm craving level went up now haha!

  12. I love Champorado! I haven't had it in ages though. Great recipe. I'll try it next time. :)

  13. I always have a stash of that Champ O Rado packets, I like eating champorado without mixing the milk with it totally, just pour the milk and then scoop=)

  14. Champorado is a staple in my house. That looks wonderful.

  15. I love champorado for breakfast. I also love the jars you put them in. cute.

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