Dessert
Champorado with Tuyo (Salted Fish on Side)
About this dish
Champorado is a beloved Filipino chocolate rice porridge, rich, comforting, and studded with sticky rice. Served alongside crispy tuyo (salted dried fish), this sweet and salty pairing is a classic breakfast or rainy-day treat.
It's pure warmth in a bowl, with a hint of purple magic, thanks to a splash of ube extract, a little wink to my favorite color.
Ingredients
UK and US measurements are both included for every recipe.
sticky rice (glutinous rice)
grain1 cup
Imperial measurement: 200 g
water
liquid4 cups
Imperial measurement: 960 ml
unsweetened cocoa powder
herb3 tablespoons
sugar
other1/2 cup
Imperial measurement: 100 g
evaporated milk
dairy1/2 cup
Imperial measurement: 120 ml
ube extract (optional)
other1/2 teaspoon
tuyo (salted dried fish)
protein8 pieces
cooking oil for frying
fat1/3 cup
Imperial measurement: 80 ml
Method
Rinse rice
2 minRinse the sticky rice under cold water until the water runs clear, about 3-4 changes.
Cook rice in water
25 minIn a large saucepan, combine rinsed rice with 4 cups water. Bring to a boil over medium heat, then reduce to low and simmer, stirring occasionally, until rice is very soft and porridge-like, about 20-25 minutes.
Add cocoa and sugar
6 minOnce rice is soft, whisk in the cocoa powder and sugar until fully dissolved. Continue to simmer for 5 minutes, stirring often to prevent scorching. The porridge will thicken further.
Add optional ube extract and milk
2 minIf using, stir in ube extract for a lovely purple hue. Remove from heat. Swirl in most of the evaporated milk, reserving a little for drizzling on top.
Fry the tuyo
8 minWhile champorado cooks, heat cooking oil in a separate frying pan over medium heat. Fry tuyo pieces for 2-3 minutes per side until golden and crispy. Drain on paper towels.
Serve
2 minLadle champorado into bowls, drizzle with reserved evaporated milk, and serve alongside crispy tuyo. Traditionally, you dip the tuyo into the sweet porridge, but you can also crumble it on top.
Equipment
- Large saucepan
- Frying pan
- Wooden spoon
- Whisk
- Measuring cups and spoons
- Paper towels
Nutrition facts
Tips
- For extra creaminess, substitute half of the water with coconut milk., Sticky rice is key for the right texture, don't substitute regular long-grain rice.
- If you can't find ube extract, you can use a few drops of purple food coloring and vanilla instead, but ube gives a beautiful natural flavor.
- To make this dairy-free, use coconut milk or almond milk instead of evaporated milk.
Serving suggestions
- Serve hot with extra evaporated milk on the side. Tuyo is best enjoyed dipped into the sweet porridge.
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Recipe by
Liza Villanueva
Specialises in Filipino cuisineLiza makes ube halaya that has healed family rifts. She believes purple is a flavor.
Describe yourself in three words: Cheerful, whimsical, loves purple.