Filipino Recipes – Chamtemporado (Dessert) Recipe – Pinoy Food
Chamtemporado or chocolate flavored rice porridge is a favorite breakfast among Filipinos, especially for families with children. I have not met a child who does not like chocolates and that explains why champorado is so famous in almost every home in the country.
I remember passing a can of evaporated milk around the table as a child. And my sisters and I would try to beat ourselves to the designs we make using the milk on top of our bowls of hot champagne. Mom and Dad would judge our designs and we would all be winners in our own right. How carefree life was back then.
Going back to the kitchen, there are several champorado mixes available on the market today where you just pour in hot water and let it cook for five minutes or so and your breakfast is ready. But for me nothing beats this special champorado recipe that is further enriched by the addition of coconut milk. And in my experience, coconut milk has never failed me in the many recipes I’ve tried. Go ahead and taste the difference.
Ingredients:
- 1 cup of malagakit rice
- 3 cups of thin coconut milk or water
- 1 cup of sugar
- 1 cup thick pure coconut milk
- 2 tablespoons of cocoa powder or 2 squares of pure chocolate
- pinch of salt
Cooking procedure:
- Wash the rice well and drain. Place in a pot or saucepan with 3 cups of thin coconut milk or water. Cover and boil for about 10 minutes. To avoid burning, stir from time to time.
- Mix the cocoa powder or grated chocolate with the sugar and add to the mixture with a pinch of salt. Cover and simmer until rice is cooked. Stir the mixture from time to time. Add thickened coconut milk just before removing from heat.
- It can be served hot or cold.
