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.

The Authentic Flavor of Champorado

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.

Energy-Boosting with a Twist

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.

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.

SEE THE FULL RECIPE BELOW!

Red Rice Tablea Champorado with Dried Fish

5 from 1 vote

Course: Breakfast, SnacksCuisine: FilipinoDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

45

minutes

Calories per Serving

310

kcal

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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Ingredients

US Metric

• 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)

Directions

• 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.

Recipe Video

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