Champorado (Chocolate Coconut Sticky Rice)
Champorado is a traditional Filipino breakfast dish that is often enjoyed with dried fish or tuyo.
This is vegan and gluten free recipe. Dish can be prepared in 40 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 7.
Ingredients
- 1 cup Glutinous rice
- 4 cup Water
- 1 cup Coconut milk
- 3 tablespoon Cocoa powder
- 1/2 cup Sugar
- 1/4 teaspoon Salt
- Toppings (optional)
Instructions
- Rinse the glutinous rice until the water runs clear.
- In a pot, combine the rinsed rice and water. Bring to a boil and then reduce heat to low. Simmer for about 20 minutes or until the rice is cooked and sticky.
- In a separate pot, combine coconut milk, cocoa powder, sugar, and salt. Stir until well combined and bring to a simmer.
- Once the rice is cooked, slowly pour the coconut milk mixture into the pot with the rice. Stir continuously to prevent sticking and cook for another 5 minutes.
- Remove from heat and let it rest for a few minutes.
- Serve hot and top with your choice of toppings such as evaporated milk, condensed milk, or chocolate shavings.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 10g16%
- Total Carbohydrate 55g19%
- Sugars 20g
- Protein 5g10%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.