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Champorado (Chocolate Coconut Sticky Rice)
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Description
An easy, desserty Filipino breakfast!
Ingredients
- ¼ cups Unsweetened Cocoa Powder, Dissolved In 1 Tablespoon Water
- 1-¼ cup Glutinous Rice (sold At Most Grocery Stores)
- 2 cups Water
- 1 can (15 Oz. Size) Coconut Milk
- 1 cup Milk
- 1 cup Sugar
Preparation
Whisk the cocoa and 1 tablespoon water to form a thick paste.
Bring the glutinous rice and 2 cups water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa pastea and simmer for about 15 minutes, stirring constantly, until mixture has thickened slightly (it will still be a little saucy).
Stir in the sugar and simmer for another 10-15 minutes until the mixture has thickened even more. Let stand for several minutes and serve with more cream and sugar if desired.
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3 Comments
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by ambers hands on 10.29.2012
Can you believe I grew up in the Philippines and I’m not sure I ever ate champorado? Now, bico I ate (and still eat) by the pan-ful. It looks easy, and I should really try it!
bethb on 9.4.2012
I am so happy to see this recipe! I had delicious sticky rice at a cooking class (it was served before class began), but the recipe wasn’t included. I can’t wait to make it. Thank you!
Patricia @ ButterYum on 9.3.2012
I’ve never heard of this, but it sounds really interesting. Thanks for sharing the recipe.