Soaking sticky rice allows the grains to expand and helps with cooking times. [1] X Research source
If you want a thicker champorado, add less water to the mixture. [3] X Research source
Do not keep your stove on high. You can burn your rice this way. [4] X Research source
The rice should be finished when it has absorbed most of the water. [6] X Research source Taste your rice to make sure the grains are not hard.
You can use chocolate chips as an alternative to chocolate bars. [7] X Research source
Your champorado should have a texture like porridge. [8] X Research source
Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer. [9] X Research source
You can substitute the coconut milk with evaporated milk. [10] X Research source
Milk can burn and will ruin the taste of your champorado. Make sure to add your other ingredients quickly after it starts boiling.
Traditional Filipino champorado uses Tablea Tsokolate, which is a cocoa from the Philippines. [11] X Research source
Sticky short grain rice called mochigome is the most popular sticky rice in countries like the Philippines, Vietnam, and Japan. [12] X Research source
The rice will not cook as quickly as regular rice. [13] X Research source Make sure to keep tasting your food to make sure it’s developing the right flavors.
Traditionally, people in the Philippines eat champorado with dry salted fish. [14] X Research source
