White Chocolate Champorado


Nothing says "Good morning!" quite like a pot of bubbling champorado (sticky rice porridge flavored with dark chocolate). I love champorado, I really do! But I never eat the stuff without tuyo (sun-dried fish). Sweet and salty, while weird for some, just makes me happy!

This rendition of the native breakfast is sweeter than what we're used to. To counter that sweetness I fried up some dried squid which adds an interestingly pungent and salty taste. I've heard some people mention that they wanted to pair this recipe with bacon. I say "Why not?!", I haven't tried it yet but I imagine it would be awesome!


White Chocolate Champorado


  • 1 cup malagkit or glutinous rice, rinsed and drained
  • 5 cups water
  • 6 ounces white chocolate
  • 1/4 cup sugar
  • 1/2 can evaporated milk, or a cup of whole or low-fat milk
  • A pack of Dried squid
  • Oil, for frying


  1. Heat oil in a shallow pan, medium-high heat. Slowly drop in the dried squid one at a time, not crowding the pan. Fry until golden brown, about 3-5 minutes.
  2. Bring rice and water to a boil in a medium saucepan over high heat. Reduce the heat to medium-to-low and let the rice simmer gently.
  3. After 10 minutes add white chocolate and sugar. Whisk until everything is thoroughly combined. Let the rice simmer for a while longer until it is cooked, another 10 minutes.
  4. Serve hot or chilled and top with the crispy dried squid.

Recipe for White Chocolate Champorado on Pepper.ph!

Thanks to Mikka Wee for the article!

Photography and Styling: Mylene Chung