Ginataang Champorado

Author’s Note

Growing up with my grandparents in a small farming town in Bohol and with the abundance of cacao trees surrounding our house, we always have our own supply of homemade tableya or pure chocolate tablets. It is customary at home that my Lola Laida will prepare champorado or sampora as she calls it either for breakfast or afternoon snacks.

While I forgot to bring my Lola’s tableya when we went home last March, I was able to purchase a packet of Cebu made pure tableya in the airport. So, here is my version using the tableya and this can serve 2-3 persons.


Ingredients

  • 1/2 cup sticky or malagkit rice
  • 4 tablets of good quality tableya or pure chocolate
  • 1 cup coconut milk, divided into two
  • pinch of fine salt
  • 1/4 cup brown sugar
  • 2 tablespoons butter

Instructions

  1. Place the sticky rice in a medium-sized pot. Rinse 3x then add 1 1/2 cups of water. Cover and allow to simmer for 7 minutes under medium heat. Make sure to stir from time to time to avoid the sticky rice from sticking to the bottom of your pot.
  2. Add the tableya tablets and simmer for 2 minutes or until it has completely dissolved.
  3. Add now the first half of the coconut milk, pinch of salt and the brown sugar. Simmer for 3 minutes.
  4. Mix in the remaining coconut milk and allow to cook further without the cover for 10 minutes, stir occasionally. During the last minute, add the butter. Enjoy! ๐Ÿ™‚

This was the tableya that we bought in Duty Free Mactan International Airport last March.

Notes

  • If you do not have any pure tableya tablets, you can use dark unsweetened chocolate or at least 70% cocoa powder or bar instead. Hershey’s Cocoa Powder is a best alternative and you can use about 1/4 cup.
  • I was using coconut milk in can. You can also use those coconut milk powder. Just dissolve equivalent to 1 cup as per the package instructions. Of course, fresh is always better – kakang gata! ๐Ÿ™‚
  • If you like to use sweetened condensed milk as your sweetener, you can skip the brown sugar as stated above.
  • Butter makes wonder and it will give your champorado a glossy and of course silky feel in your mouth but still good with your fried tuyo! ๐Ÿ™‚
  • If you have ube halaya on hand, you can mix it in along with the first half of your coconut milk. This is just for additional flavor profile but totally optional.
  • No malagkit rice? No, problem. You can substitute it with your regular rice at home. Leftover cooked or day-old rice will be fine as well but you can use about 2 cups for this recipe.
  • You can double this recipe if you are making for a larger batch.

Did you also make this recipe?

Tag me @theintrovertkitchen on Instagram and hashtag it #theintrovertkitchen

One thought on “Ginataang Champorado

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s