This is the meal equivalent of a nice and warm hot chocolate. Champorado originated from Mexico’s champurrado– a hot chocolate beverage also very popular during their Dia de Los Muertos. The recipe was tweaked according to Filipino taste, and sticky rice was added turning it into a rich chocolaty dish often served with fried dried fish and evaporated milk. There are lots of instant champorado mixes available in the supermarkets but we find them too soupy once cooked, or lacking that full cocoa flavor. We like the proportion of the recipe below using Hershey’s cocoa and good quality malagkit (sticky rice).

The recipe here is one of the easiest I know. It is basically hot chocolate with rice! You may add the sugar while cooking or just add it once served. With only three ingredients and water, this sweet dish cooks in no time. Just make sure to cook it in low heat to keep it from burning and keep on stirring. Also, adjust water to your preferred consistency.

The combination of sweet chocolate and salty fried fish is just perfect. This is commonly served as merienda in the afternoon especially during the rainy months.

Easy Champorado Recipe

Print Recipe
Serves: 5 Cooking Time: 20 minutes


  • 1/4 cup to 1/2 cup Hershey's Powdered Cocoa
  • 1 1/4 cup glutinous rice
  • 5 cups water
  • 2 tablespoons sugar



Use a deep sauce pan and add all ingredients.


Bring the water to a boil and lower heat to simmer and keep stirring the pan.


Cook until rice is soft and chewy.


Serve with evaporated milk and fried salty fish.


Keep on low heat to keep the bottom of the pan from burning.

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