a bowl of soup and bread on a wooden cutting board.

Red Rice Tablea Champorado with Dried Fish: A Soul-Warming Delight

“Champorado” and “comfort food” are synonymous to anyone familiar with the rich culinary landscape of the Philippines. This champorado recipe, a luscious chocolate rice porridge, is a staple in many households, enjoyed at the crack of dawn or as a soothing afternoon snack. Unbeknownst to some, this sweet delicacy pairs incredibly well with Tuyo (dried fish), introducing an unexpected but delightful savory twist. Today, we will kick it up using red rice and the Samoan cacao beans in our tablea recipe.

chocolate champorado in a mug with a spoon.

The Authentic Flavor of Champorado

anthony's organic cocoa nibs.

Our champorado recipe starts with chocolate tablea, decadent pucks of pure chocolate made from Samoan cacao beans. These authentic cacao beans impart an irreplaceable depth of flavor to our champorado, making it a cut above the rest. Chocolate tablea in this recipe ensures an infusion of genuine taste far removed from the generic sweetness of cocoa powder.

a series of photos showing the process of making a champorado.

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Energy-Boosting with a Twist

365 whole foods organic evaporated milk, vitamin d added.

This red rice tablea champorado recipe, unlike its more common sweet glutinous rice cousin, uses organic red rice. This makes for an enticing color variation and provides additional nutritional benefits, offering a much-needed energy boost in the morning or mid-day.

Pairing it up

As unexpected as it may sound, a pairing of sweet and savory often results in a burst of flavor that is incomparable. The same goes for our champorado and dried fish. Just fry the Tuyo in some coconut oil until crispy and serve alongside your bowl of champorado. This pair of flavors will give your taste buds an unforgettable experience.

a series of photos showing how to cook champorado.
organic golden coconut sugar.

Tips and Alternatives

Feel free to play around with the ingredients. You can use a different type of chocolate or substitute the coco sugar with other natural sweeteners. Always ensure the champorado achieves the right consistency, a balance between a soup and a thick porridge.


Red Rice Tablea Champorado with Dried Fish

5 from 1 vote
Course: Breakfast, SnacksCuisine: FilipinoDifficulty: Easy


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Cooking time


Calories per Serving



Experience a delicious fusion of sweet and savory with this Red Rice Tablea Champorado with Dried Fish recipe. This Filipino staple offers a delightful taste journey by combining red rice’s health benefits and Samoan cacao tablea’s rich chocolatey goodness.

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  • 1 cup 185 g Red Rice (rinsed, soaked overnight, and drained)

  • 1/2 cup 80 g Coco Sugar

  • 4 pcs 4 pcs Cocoa Tablea

  • 1/2 cup 118.29 ml Evaporated Milk

  • 1 cup 236.59 ml Coconut Milk

  • 4 cups 946.35 ml Water

  • Dried Fish (Tuyo)

  • Coconut Oil for frying

  • Malunggay Pandesal (for side)


  • Preparing the red rice: Bring the soaked and drained red rice to boil in 4 cups of water. Reduce the heat and simmer until the rice is tender.
  • Bringing it all together: Add the tablea, coco sugar, and milk to the cooked rice. Mix well and cook until it thickens to your desired consistency.
  • The final touch: Ladle the champorado into bowls, Pour the evaporated milk, and serve hot. You can add a swirl of condensed milk or a sprinkling of coco sugar if you like it sweeter.

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Frequently Asked Questions

  • Can I use other types of chocolate for this recipe?

    Yes, you can. However, remember that this champorado recipe’s unique flavor is mainly due to the use of chocolate tablea. If you switch, the result may taste slightly different.

  • What is a good substitute for red rice?

    While red rice does add a distinctive texture and health benefits, you can use sweet glutinous rice or sticky rice as an alternative.

  • Can I skip the dried fish?

    Absolutely! While the dried fish adds a unique twist, the champorado will still taste delicious without it.

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