01
PreparationMeasure out 2 cups of glutinous rice, 1 cup of sugar, 70 g of Ricoa cocoa powder, and 1 liter of water.
Ingredients:uncooked glutinous rice (2 cup)sugar (1 cup)cocoa powder (70 g)water (1 l)
Tools:measuring cup
0:00 / 3:55
Easy Filipino Champorado with Crispy Danggit
groups4 servingsspeedEasycountertopsPrep: 5 minsskilletCook: 15 minsscheduleTotal: 20 minsoutdoor_grillBoiled
Allergens:warningFishwarningDairy
Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.
Recipe details are AI-generated from the video and may contain errors — for reference only.
skilletInstruction
10 Steps Total
00:00:24
02
Active CookingPour 1 liter of water into a pot, cover with a glass lid, and bring water to a rolling boil.
local_fire_departmentHigh heatlightbulb
Watch out
Make sure water comes to a rolling boil before adding rice to ensure proper cooking, otherwise the rice texture will be uneven.
Ingredients:water (1 l)
Tools:pot
03
PreparationDilute 70 g of Ricoa cocoa powder in a bowl with 1 cup of hot water, then whisk well until completely smooth with no lumps.
lightbulb
Watch out
Whisk thoroughly until completely smooth, otherwise lumps of dry cocoa powder will remain in the porridge.
Ingredients:cocoa powder (70 g)
Tools:mixing bowlwhisk
04
Active CookingAdd 2 cups of glutinous rice into the boiling water, bring back to a boil, then pour in the prepared cocoa mixture and stir well.
local_fire_departmentMedium-high heatlightbulb
Watch out
Stir immediately after adding the rice and cocoa mixture to prevent sticking at the bottom of the pot.
Ingredients:uncooked glutinous rice (2 cup)cocoa powder
Tools:potwhisk
05
Active CookingCover and simmer, stirring continuously on medium flame until rice grains expand and soften.
local_fire_departmentMedium flamelightbulb
Watch out
Stir continuously until rice expands, otherwise the glutinous rice will stick and burn at the bottom of the pot.
Tools:potladle
06
Active CookingAdd 1 cup of sugar into the pot, stir well until fully dissolved and the mixture thickens to a glossy consistency.
local_fire_departmentMedium flamelightbulb
Watch out
Stir well after adding sugar so it dissolves completely, otherwise pockets of undissolved sugar will burn at the bottom.
Ingredients:sugar (1 cup)
Tools:pot
07
Active CookingCheck if rice is cooked. If the porridge is too thick, add hot water gradually, cover, and simmer for a few more minutes until ready to serve with thick, glossy, and fully cooked rice grains.
local_fire_departmentMedium flamelightbulb
Watch out
Add hot water gradually in small amounts, otherwise the champorado will become too watery.
Ingredients:water
Tools:pot
08
Active CookingScoop the warm champorado onto a serving plate and drizzle condensed milk in a heart shape on top.
Ingredients:condensed milk (2 tbsp)
Tools:plate
09
Active CookingwarningStay safe
Hot oil may splatter when frying dried fish; add fish carefully and use a lid to cover.
Heat 2 tbsp of cooking oil in a frying pan, add dried danggit fish, cover, and fry until golden brown and crispy on both sides, flipping with tongs.
local_fire_departmentMedium heatlightbulb
Watch out
Watch the heat closely and do not leave unattended, otherwise dried fish will burn very quickly in hot oil.
Ingredients:Cooking oil (2 tbsp)Danggit (1 piece)
Tools:frying pantongs
10
Active CookingServe the sweet chocolate champorado together with the crispy fried danggit fish and enjoy.
Tools:spoon
groceryAll Ingredients
water1 l
cocoa powder70 g
uncooked glutinous rice2 cup
sugar1 cup
condensed milk2 tbsp
Cooking oil2 tbsp
Danggit1 piece
blenderAll Tools Needed
measuring cuppotmixing bowlwhiskladleplatefrying pantongsspoon
