Champorado & Tinapa

On cold rainy days, a cup of rich champorado with tinapa on the side sounds comforting while cuddled up watching a movie. I grew up enjoying the combination of the sweetness from champorado and saltiness from tinapa for breakfast with definitely no cuddling while watching movie involved. :-p

Champorado is sticky or glutinous rice that is flavored with chocolate usually served hot. The consistency depends on who is making it. In our family, we are used to the really sticky version. I guess this means using less water. Chocolate used by my family is sometimes a mixture of cocoa powder and tablea. The use of tablea makes the flavor bolder but it would require calculating the level of sweetness to one’s preference.

What goes well with the champorado is evaporated milk. Some would already cook the milk together with the rice while some would leave it to the person to add themselves. On the side, something salty usually works like tinapa or any other dried fish. Bacon may also sound delectable with champorado.

I wasn’t able to get the exact measurement of the recipe but my mom and dad shared simple ratios for the dish.

How to Cook Champorado

  • Wash sticky type of rice (“malagkit”) and cook using the conventional pot and not the rice cooker. Since this is not our usual type of rice, ratio of rice to water is 1:4 or 1:5, depending one’s preference for consistency. One cup of sticky rice would generate about 4-6 cups or servings after cooking. This would take about 15-20 minutes to cook. Mix the sticky rice regularly to ensure it does not stick to the sides of the pot.
  • Drop the chocolate powder or tablea balls after the rice boils. The richness of color usually depends on the amount of cocoa used – more chocolate would look darker and richer. Some would prefer to melt the chocolate on a separate pot.
  • Season with sugar and salt to the level that you like but recipes online would recommend 1/3 cup sugar and a pinch of salt.

How to Prepare the Tinapa

  • Fry the dried fish in low heat with just enough oil where fish is not drowning. Flip the dried fish to fry the other side.
  • This will make the kitchen smell so beware!


Mariel Drinking

Feeling the cuddly weather

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About Mariel Tan

Artist at heart who shares the spice in her life. Visit my blogs:


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