This vegan Filipino Champorado is rich, creamy, and chocolatey, made from cocoa and sweet rice served with milk. A great dish for breakfast or for those late nights.
What is Champorado?
- Champorado is taken from the Spanish dessert called Champurrado.
- It is cooked by boiling sticky rice until soft and cooked, then adding in the traditional tablea, milk, and sugar. Some even put coconut milk for the flavor.
- It’s widely known in the Philippines to be a breakfast food and also as a snack, especially during cold, rainy days.
What type of rice is used in Champorado?
Sticky rice, also known as glutinous rice, is traditionally used in cooking champorado. However, if you are unable to get sticky rice, white long-grain or short-grain rice will suffice.
What types of chocolate are used in Champorado?
Champorado is traditionally made with tablea (this works too if you can’t find Filipino Tablea) or dark chocolate made from cacao beans. But feel free to use:
- chocolate chips
- cocoa powder
- instant chocolate powder (hot chocolate mix)
- chocolate fudge syrup
Tips and Tricks for Making This Vegan Filipino Champorado Recipe:
- If you want to save time cooking the sticky rice, you can soak it ahead in water for at least 30 minutes before boiling it. Sticky rice is harder and longer to cook than regular white rice.
- For a creamier champorado, keep stirring the champorado while cooking, lifting the ladle in an upward motion. Just be careful you don’t spill and burn yourself. The repetitive upward stirring makes the champorado more sticky and creamier when cooked.
- You can use vegan chocolate chips if carob powder is not available. It still tastes just as delicious.
- In sweetening the champorado, you can use coconut sugar instead of regular brown sugar. Organic cane sugar works as well.
- For a superfood-level champorado, you can top it with chia seeds before serving. Delicious and packed with nutrients!
How to Make Vegan Filipino Champorado:
These are the ingredients you will need:
- sticky rice
- carob powder*
- brown sugar
- almond milk
In a pot, add water and bring it to a boil. Add sticky rice and mix slightly:
Cover with a lid. When it starts to boil, reduce the heat and continue to cook for about 10–12 minutes. Periodically check the rice if it’s cooked because it can be easily burned:
Once sticky rice is cooked, add carob powder:
Then add brown sugar:
Add the salt:
Add the cinnamon:
Finally, add the almond milk and mix:
The sticky rice would then be fluffy and soft once it is cooked. You will also notice that the mixture will be sticky:
Allow it to cool, then serve. You can add more almond milk or more sugar if you prefer a creamier and sweeter champorado. 🙂
Frequently Asked Questions for the Vegan Filipino Champorado Recipe:
Q: Can you make champorado with leftover rice?
A: Yes, for sure. Add enough chocolate powder and sugar and you now have a low-cost breakfast or snack. The consistency of the champorado would just be a bit different because it would be less sticky.
Q: What kind of chocolate should I use when cooking champorado?
A: Champorado is traditionally made with tablea or the chocolate made from cacao beans. But nowadays, there are so many options on what chocolate to use for this delicious champorado recipe. You can use chocolate chips, instant chocolate powder, or even chocolate fudge or syrup.
Q: Can I serve the champorado cold or chilled instead of serving it after cooking?
A: Yes. Many people love to eat chilled or cold champorado. In fact, it is easier to eat it cold than to eat it after cooking. Hot food burns! 🙂
Q: What other milk can I use if I do not have almond milk?
A: You can use any nut milk if you want to keep it vegan. You can also use coconut milk.
More Delicious Authentic Filipino Food Recipes:
- Pancit Bihon
- Fried Rice
- Ensaladang Talong
- Buko Pandan
- Cassava Cake
- 2 Ingredient Pineapple Ice Cream
- 2 ½ cups of water
- ½ cup sticky rice
- ¼ cup of carob powder*
- ¼ cup brown sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup almond milk
- In a pot, add water and bring to a boil. Add sticky rice, cover with a lid and when it starts to boil, reduce the heat and continue cook for about 10-12. Periodically check the rice if it’s cooked because it can be easily burned.
- Once sticky rice is cooked, add carob powder, brown sugar, salt, cinnamon, almond milk and mixed until combined.
- Allow it to cool then serve.
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Incomplete recipe. It doesn’t specify how much brown sugar to use.
Thank you for the heads up! I used 1/4 cup of brown sugar but you can add more if you want a sweeter champorado. Please see my updated recipe card above. I’m sorry for the late response. I hope you will love this recipe!