Today I was noticing something.
Our fruit bowl is full, and guess what it’s full of? Not mangoes, because I married a mango beast who finds a way to eat 3782 mangoes every day.
It’s full of apples and oranges. WHAT?! Who am I right now? I am living in a paradise of fresh, sweet, juicy tropical fruit and somehow my fruit bowl is full of oranges and apples? Nooooo!
Please tell me I’m not the only one who is on auto pilot grocery shopping. Apples-check-oranges-check-mangosteen-whatisthat?-Oreos-check-Nutella-check-theyhaveFrappuccinos?!-sweet-check-check.
That was me fake-thinking while shopping.
In other news, photographing something chocolatey brown and sticky and semi-lumpy is really… interesting.
So here are the two moderately successful photos I snapped before/during the drizzling of heavy cream and the 100 bites.
Champorado is sticky rice meets brownie batter meets coconut ice cream. Meets heavy cream. It’s really good and I can’t stop eating it.
Now let’s have chocolate for breakfast in the name of eating Filipino food. Yay!
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Champorado {Chocolate Coconut Sticky Rice}
- Total Time: 30 minutes
- Yield: 4 1x
Description
This yummy Filipino champorado recipe is basically like chocolate coconut sticky rice – and you can eat it for breakfast! So good!
Ingredients
- 1 1/4 cup glutinous rice
- 2 cups water
- 1 can coconut milk
- 1 cup milk
- 1/4 cup cocoa powder whisked with 1 tablespoon water
- 1 cup sugar
Instructions
- Bring the glutinous rice and water to a simmer over medium high heat. Add the coconut milk, regular milk, and cocoa 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.
Notes
This reminded me of chocolate cream of wheat or chocolate oatmeal!
- Prep Time: 5 mins
- Cook Time: 25 mins
- Category: Breakfast
- Cuisine: Filipino
Keywords: champorado, chocolate coconut sticky rice
It’s Friday, and we’re trading in our mall adventures for something more beachy. Goodbye barking dogs and hello clean air!
You’re awesome. Have a good weekend already.
thank you for the recipe
Hi Lindsay! I grew up eating champorado for breakfast and I have to say I like the coconut milk touch you’ve added to it! Will definitely try it next time…
For even more sweetness, we usually put in condensed milk (the thick milk). Traditionally, this is also eaten with dried salted fish flakes, so it becomes this sweet, salt breakfast dish!
Ohh Emm Gee!! My favorite all time food, Champorado! Going to make some now. Love it!
What should I do if using rice that requires a 50 minute simmer?
Is it sticky rice/glutinous rice? It’s really important to use that specific kind of rice and you should be able to cook that fairly quickly in a rice cooker.
Yes, it’s sweet brown rice (so sticky it’s almost gummy!) just wondering if I should half-cook it with water for 25 then add in the rest so I don’t scorch the cocoa. Also, totally my first time commenting but I’ve been obsessed with your recipes for months! We have very similar taste and texture preferences and all the POY recipes I’ve made have been a hit!
This is my favorite filipino breakfast. This may seem gross but I like to eat mine with Coffeemate creamer.
Nope, sounds perfect! š
This looks amazing! It’s so interesting sounding…and I want to eat it.
We eat champorado usually as an afternoon snack. Traditionally, tablet chocolates are used. I think the coffee shop ‘Tsokolate’ in JY Lahug serves it that way. But in our household, we’ve gotten used to Hershey’s cocoa powder! haha
Oh goodness! I gotta make some of that next week! Another holiday coming up!
Yes! Can’t wait. š
I love sticky rice, but have never had it with cocoa before. That and a cup of coffee sounds like a great way to start the day.
So interesting! I would want this for breakfast daily!
Champorado!! Glad to see you enjoying one of our favorite breakfast dishes over here š
Mangosteens are awesome!
I need to figure out how to eat them. Googling now.
Well, it does look interesting, knowing it isn’t baked beans, and maybe putting it in the perspective of a dessert… certainly does seem adventurous!
This is so fun! Love this creation.
Hi Lindsay! I’m enjoying your blog so much right now (well, not that I didn’t before). You’re on a food blogger’s adventure, and I’m fascinated. I check my e-mail waiting for the next installment of your life in the Philippines and the accompanying recipes. I’m hooked!
Now, about that Chocolate Sticky Rice: I think your recipe is the solution to coax my son to eat rice, which he hates with a passion–but he loves chocolate with equal passion. š
Kumusta ka?! Your pics look great! Really great! My husband lived in the Philippines for two years and loved it! He still speaks Tagalog fluently. I am learning it on Rosetta Stone and love it. Can’t wait until we can go visit the Philippines and meet his Nani. Love your blog, will be following along so I can learn how to cook some Filipino yummyness, it will be so fun to surprise him with some Filipino dishes. I don’t know why I didn’t think to find some Filipino blogs sooner! There is a amazing Filipino restaurant here but it will be fun to make some at home. Paalam!
Thanks DeAnn! I love connecting with others who have Filipino roots or experiences here!
Yum, I love champorado! I’ve never had it with coconut milk though, it sounds delicious. Oh also, champorado is actually a traditional Filipino breakfast (not dessert) and is usually served during the rainy season š I also just posted about it a few weeks ago! http://www.confessionsofachocoholic.com/chocolate/guest-post-filipino-champorado
I found that out this weekend when our breakfast buffet was serving a big pot of champorado! My 30 seconds of research on Wikipedia led me astray. I’m glad to know that I’m not the only weird one eating it for breakfast! š
This looks marvelous…seriously I cannot wrap my head around it but I am sure my mouth will know what to do.
This takes me right back to my childhood. Since we were just kids, my Mom gave it an american name “Chocolate Rice”. Until recently I thought I was the only one who grew up eating this for breakfast : ) Yours looks delicious and you’ve duplicated it very well.
This looks incredible! I am obsessed with all things coconut and tropical, so I definitely need to try this one out š
Ohh, that drizzle of cream…you are a girl after my own heart! You know what this sorta reminds me of? Cocoa Krispies, just pudding-ier. I mean, this is way better, but still. š Have a fun weekend!!