Duo Champorado

Chocolate for breakfast? Why not? Traditional champorado is given a new spin with two different kinds of chocolate.

  • Required cooking skill level

  • 6-10
    persons serving
  • 30
    minutes + Soaking preparation time
  • cooking time


  1. 1 cup Rice, malagkit
  2. 4 cups Water
  3. 1/2 cup White chocolate, chopped
  4. 6 Tbsp Sugar
  5. 3 pieces Tablea
  6. 1 tsp Golden Fiesta Palm Oil
  7. 1/2 cup dried Dilis
  8. 1 tsp Brown sugar
  9. 1 cup Evaporated milk
  10. 1/2 cup Sugar, for serving
  11. UFC Iodized Salt to taste


  • 1. Place malagkit and water in a pot. Soak rice for 30 minutes.
  • 2. Bring rice to a boil, the lower to a simmer, stirring regularly until rice is cooked to avoid scorching and sticking.
  • 3. When rice is cooked transfer half of the rice porridge into another pot. Stir in the white chocolate and 2 tbsp sugar. Simmer until chocolate is melted. Stir tablea and 4 tbsp sugar in the other pot. Simmer until chocolate is melted.
  • 4. Meanwhile, heat Golden Fiesta Palm Oil in a pan, and fry dried dilis until toasted. Remove from head and toss in brown sugar.
  • 5. Using two ladles, scoop each champorado into a bowl at the same time. Serve with dilis, sugar and evaporated milk on the side.
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