Miso-Milo Champorado
You know those dishes that make you feel all warm inside and transport you back to your childhood at home?
This is one of them for me. 😌
Ah, the champorado - a warm hug in a bowl and a staple in most Filipino households…
Champorado is basically just chocolate rice porridge - a classic Filipino dish that the quintessential Pinoy loves... and if you haven’t tried it yet, you’re missing out!
I grew up with a Filipino nanny who filled my childhood with the most incredible comfort foods, and she made this a lot when I was a kid. Stirring the pot and smelling that warm cocoa goodness brings back so many lovely memories. 🤎
It’s been years since I last had it so I decided to make it myself (for the first time ever, btw!) and I wanted to put my own spin on this nostalgic favourite…
… by adding Milo and miso!
Don’t get me wrong - I think it’s great as it is but this was a delightful twist. 😋
I know this is usually topped with milk or tuyo (salted fish - I know, who would’ve thought?) but I opted for some crushed peanuts and more Milo powder, and it came out great.
Oh, and you can have this hot or cold! I think it’s one of the great things about it. Comfortingly hot for cold, rainy weather or refreshingly cool for warm, sunny days.
Kain na! (Let’s eat! 🍽)
THE RECIPE
SERVES 5-6
Ingredients
190g glutinous rice
350-400ml water (you might end up needing more)
40g unsweetened cocoa powder
70g Milo milk powder
30g sugar (this yields a sweetness level of 4/10; feel free to add more to your liking)
2 tsp miso paste
For the garnish:
1 tbsp crushed peanuts
1 tsp Milo powder
Directions
Rinse the glutinous rice until the water runs clear, then drain.
In a pot, combine the rinsed glutinous rice and water. Bring it to a boil, then lower the heat and let it simmer for about 20-25 minutes until the rice is cooked and has a porridge-like consistency, stirring almost constantly to avoid rice sticking to the base of the pot.
You will likely need to add water halfway while cooking, so judge that based on the consistency you want to go for. But always start with lesser water and work your way up as the rice cooks. Once you’ve reached your desired consistency, take it off the heat.
Sprinkle the cocoa and Milo powder into the pot with the cooked rice. Stir well to combine.
Add the miso and mix in well.
Taste and adjust the sweetness according to your preference.
Serve it hot or cold and top with crushed peanuts and and a dusting of Milo powder.
Notes
The longer the champorado sits, the more it thickens, so thin it out with a bit of water if needed.
Nutrition
Per Serving:
Calories: 261kcal
Carbohydrates: 46g
Protein: 7.2g
Fat: 4.5g
Sugar: 12g
Sodium: 110.6mg
Fibre: 3.3g