Philippine Champorado: The sweet and sticky treat you must try

Philippine cuisine is simple yet full of flavors and aromas. A good example is the chocolate rice pudding, known as Champorado. It requires just a few ingredients and takes about an hour to prepare.

It's no coincidence that the Philippines continues to grow in popularity among tourists worldwide. The archipelago, located in the Pacific Ocean, offers wonderful landscapes, beautiful beaches, and numerous historical landmarks associated with its rich history. Discovered in 1521 by the famous explorer Ferdinand Magellan, the exotic islands were annexed to the Kingdom of Spain.

For almost 300 years, the Philippines was ruled by colonizers from the Iberian Peninsula, which influenced various aspects of local culture, including cuisine. One such influence is the popular dish called Champorado. This Philippine version of a Spanish and Mexican delicacy known as champurrado is made with cocoa, corn flour (or its special variety, masa harina, produced using a unique technology in Central America), cane sugar, and additional ingredients like milk, vanilla, ground nuts, cinnamon, orange peel, or a raw egg.

The Filipinos replaced corn flour with rice, resulting in a thick pudding usually eaten for breakfast or as an afternoon snack. Champorado can be served hot or cold, with additions of condensed milk or sometimes coconut milk. Occasionally, the dish is accompanied by bread and even dried, salted fish, which is said to complement the sweetness of Champorado perfectly.

It is worth trying it for yourself since this Philippine delicacy can be prepared with little effort in your own kitchen. How do you go about it?

Champorado's base is, of course, rice. Filipinos use a sticky variety called malagkit. In stores offering Asian cuisine, you can find a similar product known as "sticky rice," characterized by round grains. These grains contain a large amount of amylopectin, a polysaccharide that causes the rice to swell and become exceptionally sticky during cooking. It's no coincidence that in Southeast Asian countries, this rice is often called "sweet" because it is used to make many delicious desserts.

Sticky rice is gluten-free and boasts a high fibre content. This not only regulates bowel movements but also effectively lowers LDL "bad" cholesterol levels, the excess of which poses serious cardiovascular risks.

Like all rice varieties, sticky rice is a rich source of phosphorus, zinc, calcium, iron, sodium, manganese, and magnesium. It also provides plenty of B vitamins (especially B1, B2, B5, and B6), which benefit the nervous system, improve mood, facilitate metabolism, boost immunity, and strengthen hair, skin, and nails.

However, sticky rice has a high glycemic index (90). It is quickly digested and absorbed in the digestive tract, rapidly increasing postprandial glucose levels and causing a quick drop in blood glucose concentration. Therefore, people with diabetes should be cautious about its consumption.

If sticky rice is unavailable, long-grain varieties can prepare Champorado. To achieve the desired "stickiness," add some rice flour to the mixture during cooking.

To prepare this Philippine delicacy, you need a cup of rice. First, boil water (about 1.25 gallons). Add the rice and cook on low heat for about 20-25 minutes until it swells and becomes sticky. Then, add cocoa or dark chocolate (4 tablespoons). Continue cooking on low heat, stirring regularly.

When the rice becomes semi-transparent, and the liquid reduces to a fairly thick consistency, add cane sugar (half a cup). Cook for another 10-15 minutes, stirring frequently.

Serve the warm Champorado on plates, drizzling it with condensed or coconut milk. After cooling, the pudding can be stored in the refrigerator for up to 3 days.