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Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

This is a recipe for Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

⏱ Prep: 10 min ⏱ Cook: 30 min

Ingredients

  • 1 cup glutinous rice
  • 5 cup water
  • 0.5 cup sugar
  • 4 piece pure cocoa tablea
  • 0 salt
  • 12 piece fried salted dried fish (tuyo)

Instructions

  1. Pour 4 cups water in a pot. Let boil.

  2. Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.

  3. Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.

  4. Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.

  5. Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.

  6. Share and enjoy!