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Champ-o-rado is a delicious Filipino dish that is often enjoyed for breakfast or as a sweet treat. This dish is made from glutinous rice and cocoa powder, giving it a unique and rich chocolate flavor.

Champ-o-rado is traditionally served with condensed milk and is best enjoyed while hot. It is a perfect comfort food on a rainy day or a cold morning.

Making champ-o-rado is a relatively simple process that requires only a few ingredients. The key to a perfect champ-o-rado lies in using good quality cocoa powder and properly cooking the rice to achieve a thick and creamy consistency.

If you’re looking to make a delicious and satisfying Filipino breakfast dish, look no further than champ-o-rado. Follow this easy recipe to recreate this classic Filipino comfort food in the comfort of your own home.

Preparation of champ-o-rado

To prepare champ-o-rado, you will need the following ingredients:

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Follow these steps to prepare champ-o-rado:

1. In a large saucepan, combine the glutinous rice and water. Bring to a boil and let it cook until the rice is soft and cooked through.
2. Once the rice is cooked, add the cocoa powder and stir until it is well-dissolved.
3. Add the brown sugar and continue stirring until it is fully dissolved and the mixture thickens.
4. Lower the heat and add the evaporated milk, vanilla extract, and a pinch of salt. Stir well to combine.
5. Continue to cook the champ-o-rado on low heat for another 5 minutes, stirring occasionally to prevent it from sticking to the bottom of the pan.
6. Once the champ-o-rado reaches your desired consistency, remove from heat.

Serve the champ-o-rado hot in bowls or mugs. You can top it with additional evaporated milk, condensed milk, or even coconut milk for added creaminess. Enjoy!

Gathering all the necessary ingredients

Before you start cooking champ-o-rado, make sure you have all the necessary ingredients ready. Here’s a list of what you’ll need:

Ingredients:

• 2 cups glutinous rice (also known as sticky rice)
• 4 cups water
• 1 cup cocoa powder
• 1 cup sugar
• 1/2 cup evaporated milk
• 1/4 cup sweetened condensed milk
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract (optional)

Make sure you have all these ingredients on hand before you start cooking. It’s always a good idea to double-check your pantry to avoid any last-minute trips to the store.

Measuring the ingredients

To cook champ-o-rado, you will need the following ingredients:

• 1 cup glutinous rice
• 4 cups water
• 3/4 cup cocoa powder
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1 can (370 ml) evaporated milk

Make sure to measure the ingredients accurately to achieve the perfect balance of flavors. This recipe serves around 4-6 people, so you can adjust the quantities accordingly if you need to serve more or fewer individuals.

Cooking the champ-o-rado

To cook champ-o-rado, you will need the following ingredients:

• 1 cup glutinous rice
• 4 cups water
• 1/2 cup cocoa powder
• 1 cup sugar
• 1/2 teaspoon salt
• 1 can (13.5 oz) evaporated milk

Instructions:

Step 1: Rinse the glutinous rice with water to remove any impurities. Drain well.

Step 2: In a large pot, combine the glutinous rice and water. Bring to a boil over medium heat, then reduce the heat to low and let it simmer for about 20 minutes or until the rice is cooked and softened.

Step 3: In a separate bowl, whisk together the cocoa powder and sugar. Gradually add this mixture to the pot, stirring constantly to avoid any lumps.

Step 4: Add the salt and continue to stir until the champ-o-rado thickens to your desired consistency. This usually takes about 10-15 minutes.

Step 5: Finally, pour in the evaporated milk and stir until well combined. Cook for an additional 2-3 minutes.

Serving:

Champ-o-rado is traditionally served hot and enjoyed as a breakfast or snack. It can be topped with condensed milk or served with tuyo (dried fish) for a savory twist. Enjoy!

Boiling the glutinous rice and water

To cook champ-o-rado, the first step is to boil the glutinous rice and water. Take 1 cup of glutinous rice and rinse it with water to remove any impurities. Then, in a saucepan, combine the rinsed rice with 4 cups of water.

Place the saucepan on the stove and turn the heat to high. Wait until the water starts to boil, then reduce the heat to low and cover the saucepan with a lid.

Let the glutinous rice simmer on low heat for about 20 minutes, or until it becomes soft and fully cooked. During this time, make sure to stir the rice occasionally to prevent it from sticking to the bottom of the saucepan.

Once the rice is cooked, it should have a sticky and chewy texture. This is the base for champ-o-rado, and now you can move on to the next step in the recipe.

Adding the chocolate and sugar

You will need approximately 4 to 6 tablespoons of cocoa powder or tableya, which is a Filipino chocolate. If you are using cocoa powder, make sure to sift it to remove any lumps before adding it to the pot. If you prefer a more intense chocolate flavor, you can increase the amount of cocoa powder or tableya.

Next, add around ½ to ¾ cup of sugar to the pot. Adjust the amount of sugar according to your taste preference. Some people like it sweeter, while others prefer a more subtle sweetness. You can also use brown sugar or muscovado sugar for a deeper and richer flavor.

Mix the cocoa powder or tableya and sugar into the rice and water mixture, making sure that they are well incorporated. Stir constantly to prevent the mixture from sticking to the bottom of the pot and to ensure that the chocolate and sugar are evenly distributed.

Continue cooking the champorado mixture over medium heat, stirring occasionally, until it thickens to your desired consistency. The champorado is ready when it achieves a thick and creamy texture similar to porridge. This usually takes around 10 to 15 minutes.

Once the champorado reaches the desired consistency, remove it from the heat and let it cool slightly before serving. This Filipino chocolate rice porridge is typically enjoyed hot and topped with evaporated milk or condensed milk for added creaminess. You can also garnish it with toasted dried coconut flakes or tuyo (dried fish) for a unique twist.

Stirring and simmering

To cook champ-o-rado, you need to stir the mixture constantly to prevent it from burning or sticking to the bottom of the pan. This helps create a smooth and creamy texture.

Once the mixture starts to boil, reduce the heat and let it simmer for about 20-25 minutes, or until the rice grains are tender and fully cooked. Stirring occasionally helps ensure that the champ-o-rado is evenly cooked and doesn’t become too thick or lumpy.

During the simmering process, the champ-o-rado will thicken and become more pudding-like in consistency. This is when the rich chocolate flavor melds with the natural sweetness of the rice. The aroma of the cocoa powder will fill the kitchen, making it even more inviting.

At this stage, you can taste the champ-o-rado and adjust the sweetness according to your preference. If you find it too sweet, you can add a bit more hot water or milk. If you prefer it sweeter, you can add more sugar.

Continue to stir the champ-o-rado occasionally until it reaches your desired consistency. Some people prefer it thick and decadent, while others like it slightly thinner and more drinkable.

Once the champ-o-rado is cooked to your liking, remove it from the heat and let it cool slightly before serving. It’s traditionally enjoyed hot or warm, and it’s best served with a sprinkle of salted dried fish or a dollop of evaporated milk on top.

The stirring and simmering process is crucial to achieving the perfect champ-o-rado, as it allows the flavors to meld together and the rice to fully absorb the chocolatey goodness. So take your time and enjoy the process of preparing this comforting Filipino dish!

Serving and enjoying

Once your champ-o-rado is ready, it’s time to serve and enjoy! Here are some tips to make the most of your delicious Filipino treat:

1. Transfer the champ-o-rado to individual serving bowls or mugs.

2. Optional: Top it off with a dollop of condensed milk or evaporated milk to add creaminess and sweetness.

3. You can also sprinkle some toasted rice flakes or grated coconut on top for extra texture and flavor.

4. Serve champ-o-rado hot, especially on a chilly morning or evening, to fully experience its comforting warmth.

5. Pair it with some crispy bacon or fried tuyo (dried fish) for a delightful combination of sweet and savory flavors.

6. Enjoy champ-o-rado as a breakfast dish or as a comforting snack at any time of the day.

7. Don’t forget to share this delightful Filipino dish with your family and friends!

Q&A

What is champ-o-rado?

Champ-o-rado is a traditional Filipino dish that is made from glutinous rice, cocoa powder, and sugar.

How do I cook champ-o-rado?

To cook champ-o-rado, you will need glutinous rice, water, cocoa powder, sugar, and evaporated milk. First, rinse the glutinous rice and then cook it in water until it becomes soft and sticky. Add cocoa powder and sugar to the cooked rice and mix well. You can adjust the amount of cocoa powder and sugar according to your taste preference. Serve hot with a drizzle of evaporated milk on top.

Can I use regular rice instead of glutinous rice?

No, champ-o-rado is traditionally made with glutinous rice, which gives it its sticky and chewy texture. Regular rice will not give you the same consistency.

Is champ-o-rado a dessert or a main dish?

Champ-o-rado is commonly eaten as a breakfast or snack dish in the Philippines. It is often enjoyed as a comforting and sweet treat to start the day.

What can I serve with champ-o-rado?

Champ-o-rado can be enjoyed on its own, but it is also commonly paired with tuyo, which is dried fish. The combination of sweet champ-o-rado and salty tuyo creates a delicious contrast of flavors.

What is champ-o-rado?

Champ-o-rado is a Filipino sweet chocolate rice porridge. It is made by boiling sticky rice with cocoa powder or chocolate, sugar, and water.