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Late-Night Comfort: A Journey Back to Champurado Bliss

Updated: Aug 29, 2023


Champurado
Champurado

Ever since my return from a wonderful holiday in the Philippines, my internal clock has been caught in a state of flux, making it a nightly struggle to synchronize with New Zealand time. To fill those quiet hours when the world sleeps, I find myself engrossed in late-night TV, waiting for the drowsiness to kick in. It was on one of these restless nights, around 3 am, that an unexpected craving stirred within me—a craving for the beloved Filipino comfort food, Champurado.


Champurado, a comforting chocolate rice porridge, has been a cherished part of my life for as long as I can remember. The mere thought of its rich, cocoa-infused aroma awakens fond memories of my childhood in the Philippines. It’s a dish that’s been woven into the fabric of my culinary journey, a reminder of home and the flavors that define it.


Champurado is the quintessential Filipino breakfast—a warm and comforting bowl of chocolatey goodness paired with the satisfying crunch of fried salted fish. It’s a combination that strikes the perfect balance between sweet and savory, a flavor symphony that lingers in the memory.


Without a moment’s hesitation, I reached for a handful of glutinous rice and set a thick saucepan on the stove. The transformation had begun. With ample water, I gently boiled the sticky rice, coaxing it to the desired soft and thick consistency that makes champurado so comforting.


To elevate the flavor profile, I introduced a few key ingredients—a touch of condensed milk, a generous helping of coconut cream, a sprinkle of coconut sugar, and the silky allure of sifted cocoa powder. The mixture simmered, the cocoa powder and coconut sugar melting into harmony, a symphony of textures and tastes. To push it over the edge into pure indulgence, a teaspoon of salted butter was the final, irresistible touch.


The first spoonful transported me back to simpler times, to days when Champurado was a breakfast treat enjoyed with fried salted fish, the perfect balance of sweet and savory. Although I didn’t have the fish on hand, I savored every mouthful, each bite taking me deeper into nostalgia.


Now, as the proud Callebaut Chocolate Hero for the Philippines market, I’m thrilled to announce that my Champurado is about to enter a new realm of deliciousness. Callebaut’s Chocolate Callets are set to make this beloved dish even more irresistible. With Callebaut, there’s simply no room for compromise—it’s a world of chocolate perfection.


So, as I savor on my midnight Champurado, I’m reminded of the beautiful blend of flavors, memories, and the promise of delightful culinary adventures ahead. Stay tuned for the revamped Champurado recipe that will have your taste buds singing with joy.


Champurado Recipe:

Ingredients:

1 cup glutinous rice

4 cups water

1 cup coconut cream

1/2 cup condensed milk

1/2 cup coconut sugar (adjust to taste)

3 tablespoons sifted cocoa powder

1 teaspoon salted butter


Procedure:

  1. Rinse the glutinous rice thoroughly and drain.

  2. In a thick-bottomed saucepan, combine the glutinous rice and water. Bring to a boil over medium-high heat, stirring occasionally.

  3. Once boiling, reduce the heat to low and continue to simmer, stirring frequently to prevent sticking, until the rice is soft and the mixture thickens (about 20-25 minutes).

  4. Add the coconut cream, condensed milk, coconut sugar, and sifted cocoa powder. Stir continuously until well combined and the mixture reaches your desired thickness.

  5. Remove from heat and stir in the salted butter until fully incorporated.

  6. Serve hot in bowls. Enjoy your homemade Champurado!


Stay tuned for my revamped Champurado recipe using Callebaut’s Chocolate Callets!



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