The first part of this article was about my kid's favorite snack which is pancakes. And now let's move on to the next all-time favorite Pinoy recipe. This recipe always reminds me of my mother and my grandmother. My grandma loves to cook especially when we came to their home. She always makes our favorite chocolate-flavored porridge and shares it with our neighborhood. It is almost 2 decades ago but I couldn't help myself from falling in love with the taste of this dish again and again. The creaminess and sweet taste of this dish leave a mark in my mind. It has become our most favorite breakfast and merienda at all times.
I am talking about all-time favorite Pinoy champorado. The origin of this dish was a Mexican thick chocolate beverage called champurrado. The difference between the two was champurrado is a chocolate drink mixed with cornflour, milk, and occasionally contains cinnamon and vanilla while champorado is a chocolate-flavored glutinous rice porridge and it was traditionally served for breakfast and late afternoon snack. The glutinous rice was called "malagkit" in Tagalog and it has an opaque and short-grain compare to a regular rice grain. It is sticky when it's cooked.
Did you know that champorado was invented by Dr. Jose P. Rizal? Yes, you heard I right. I was also in shock when I saw it on Google. It's been almost 20 years but I don't have any idea that our National Hero was behind this tasty and creamy rice porridge. Maybe this is also the reason why we love this porridge very much. It is such an honor for us to have this kind of recipe that completes and give us enjoyment during our childhood. It gives us a strong bond as a family by enjoying our favorite breakfast and snacks. Thanks to our national hero.
Here is the recipe for champorado.
Ingredients:
1 cups glutinous rice
5 cups of water
1 cup of hot water
1/2 cup of cocoa powder
1 cup of brown sugar
A pinch of salt(optional)
1 can evaporated milk for toppings
Procedure:
Put the glutinous rice in a pot and wash it thoroughly with water and drain it. Put the 6 cups of water in a pot and bring it to a boil.
Simmer it for 10-15 minutes in low heat and stir it from time to time. Wait until the rice fully expands and becomes sticky. Add some water if needed.
Mix the cocoa powder in 1 cup of hot water until there are no lumps. Pour the mixture into the pot with the brown sugar and stir it properly. Add a pinch of salt if you want. You can add more sugar, water, and cocoa to adjust the taste and consistency.
Remove from heat and serve it in a bowl. Top with evaporated milk and enjoy!
(You can also use powdered milk if you want)
Share it with your loved ones, family, and friends too.
While I'm doing this article I am craving and longing for champorado. I think I'm gonna do this tomorrow for our breakfast.
Please give it a try.
*You can use regular rice if you can't find glutinous or sticky rice.
