Champorado Recipe (Filipino Chocolate Sticky Rice)

Name: Champorado Recipe (Filipino Chocolate Sticky Rice)
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Asian
Ingredients: 1 cup sticky rice; 3 cups water; 1 chocolate tablea roll, sweetened (200 g); 1/2 cup water; 2 cans coconut milk (13.5 fl oz); 1 pinch of salt; sugar (to taste, if your tablea is unsweetened); 2 pieces dried herring (optional); 1 tsp oil; condensed milk (to drizzle)

5 steps

Prep:5minCook:45min

This is a Filipino chocolate sticky rice that could be eaten with or without dried salty fish. It's delicious for breakfast or as a sweet snack!

Updated at: Thu, 17 Aug 2023 11:26:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Nutrition per serving

Calories3928.3 kcal (196%)

Total Fat239.1 g (342%)

Carbs416.4 g (160%)

Sugars218.5 g (243%)

Protein52.6 g (105%)

Sodium638.7 mg (32%)

Fiber19.2 g (69%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

Instructions

For the rice:

Step 1

In a large saucepan, combine the rice and 3 cups water. Simmer in low heat for about 30-40 minutes, until the rice is fully cooked. It should look mushy, like oatmeal.

sticky rice1 cup

water3 cups

For the tablea:

Step 2

While the rice is cooking, start on the tablea. In a separate medium saucepan, combine the tablea and 1/2 cup of water over medium-low heat. Mix every few minutes, until the tablea is fully dissolved.

chocolate200g

water½ cup

For the champorado:

Step 3

Pour the tablea into the cooked sticky rice. Add coconut milk, salt, and stir until combined. If your tablea isn't sweetened, slowly add sugar until the taste is to your liking.