Champorado de Tablea
Champorado de tablea – a chocolate rice pudding variation that uses pure chocolate known as tablea. Just boil the water, add the tablea and rice, and then stir while letting the rice cook.
Most Filipinos like to have champorado for breakfast, or even as snacks. Some likes adding milk on it – either powdered, condensed, or full cream. And some even would like to have it paired with tuyo (dried fish).
- 5 pieces tablea
- 1 3/4 cups glutinous rice
- 3/4 cup granulated white sugar
- 6 to 8 cups water
- milk of your choice (condensed, powdered, or full cream)
1. Pour water in a cooking pot. Bring to a boil.
2. Put in the tablea and then stir. Let it dissolve in boiling water.
3. Add-in the rice. Let the water re-boil. Set the heat to low-medium and then stir almost constantly to avoid sticking. The rice should be ready when it absorbs the water (about 15 to 25 minutes).
4. Add the sugar. Stir until the sugar dissolves.
5. Transfer the champorado in individual serving bowls. Top with milk of your choice (condensed, powdered, of full cream).
You can share and enjoy your Champorado de tablea using our very own product, Pure Tablea by Lojjetta Food Products.