02 September 2026
Filipino Champorado Two Ways: Dark and White Chocolate
RecipeShare Test Kitchen
4.7(3 ratings)
A Filipino champorado recipe made two ways from one glutinous rice base: dark chocolate with cocoa and white chocolate with powdered milk, served with milk and optional tuyo.
Prep time
10 min
Cook time
30 min
Total time
40 min
Servings
12
Recipe Snapshot
DifficultyEasy
MealBreakfast / Snack
Meal PrepExcellent
Family FriendlyYes
CuisineFilipino
Chef's Tips
Use good quality glutinous rice so the grains stay chewy but still creamy after simmering.
Stir the pot often, scraping the bottom, to prevent the sticky rice from catching and burning.
Bloom the cocoa powder in a little water first so it dissolves smoothly without lumps.
Turn off the heat before adding the chocolate chips to keep the mixture glossy and prevent splitting.
For ube or pandan versions, flavour the white champorado base once it is thick and creamy so the colour stays vibrant.
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Ingredients
Ingredients
Servings
12 servings1×
Scale
Ingredient amounts update instantly.
Champorado Rice Base
Chocolate Champorado Mix
White Champorado Mix
Serving & Toppings
Instructions
Cook the Champorado Rice Base
- 1
In a large casserole pot, combine the glutinous rice, water and a small pinch of salt.
- 2
Bring to a boil over medium heat, stirring occasionally so the rice does not stick to the bottom.
- 3
Once boiling, reduce to a gentle simmer and cook for 15–20 minutes, stirring often, until the rice is very soft and the mixture is thick and porridge-like, similar to lugaw.
- 4
If it looks too thick before the rice is fully tender, splash in a little hot water to loosen, then continue simmering.
- 5
When the base is creamy, divide it roughly in half into two pots (or keep half in the original pot and transfer the other half to a second pot) for the chocolate and white versions.
Make the Chocolate Champorado
- 1
In a small bowl, whisk the cocoa powder with enough water to form a smooth, lump-free slurry.
- 2
Pour the cocoa slurry into one pot of champorado base while stirring continuously so the colour distributes evenly.
- 3
Add the brown sugar and stir until dissolved.
- 4
Turn the heat to low and sprinkle in the dark chocolate chips, stirring until fully melted and the mixture looks glossy and very chocolatey.
- 5
Taste and adjust the sweetness, adding a little more sugar or hot water if needed, then keep warm over very low heat.
Make the White Champorado
- 1
To the second pot of champorado base, whisk in the powdered milk until completely dissolved and creamy.
- 2
Stir in the white sugar and simmer gently for 2–3 minutes until the sugar has melted.
- 3
Turn off the heat and add the white chocolate chips, stirring until smooth and velvety.
- 4
If using ube or pandan flavouring, add a small amount at a time, stirring and tasting until you like the colour and flavour.
- 5
Loosen with a splash of hot water or evaporated milk if the white champorado becomes too thick as it cools.
Serve the Champorado Two Ways
- 1
Ladle some dark chocolate champorado into one side of a bowl and some white champorado into the other side, letting the two colours meet in the middle.
- 2
Drizzle with evaporated milk and finish with a generous dusting of powdered milk on top.
- 3
Add pieces of gourmet tuyo or your favourite fried dried fish on top or serve on the side.
- 4
Serve immediately while hot and creamy; the champorado will continue to thicken as it cools.
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Learn More
Everything you want to know about this recipe.
Filipino Champorado Two Ways
Filipino Champorado Two Ways
Champorado is Filipino chocolate rice porridge traditionally made with glutinous rice and cocoa, then served with milk and sometimes salty tuyo. This version turns one creamy rice base into two contrasting bowls: dark chocolate champorado with cocoa and dark chocolate, and a mellow white chocolate version enriched with powdered milk.
It is a generous batch for family breakfasts, merienda, or a rainy-day gathering. If you want a more traditional single-flavour bowl, see Filipino champorado with chocolate and milk. The two recipes should remain separate because this page is specifically about splitting one base into dark and white versions.
Why This Recipe Works
Why This Recipe Works
Glutinous rice releases starch as it simmers, giving champorado its thick, spoon-coating texture without a separate thickener. Frequent stirring prevents the rice from catching on the bottom, especially once the water begins to reduce.
The rice base is divided only after the grains are fully tender. Cocoa is first mixed with water into a slurry so it disperses without dry lumps, while powdered milk dissolves directly into the white half. Adding both chocolates over low or no heat keeps the finished porridge smooth rather than scorching the chocolate.
Managing Sweetness and Texture
Managing Sweetness and Texture
The quantities make a deliberately rich and sweet dessert-style batch. Taste each half before serving and add hot water if it becomes too thick, or reduce the sugar in a future batch if you prefer a less sweet champorado. Because the dark and white halves contain different chocolates, they may need slightly different adjustments.
The porridge thickens as it cools. Serve it looser than your final target, particularly if it will sit on a buffet or be reheated later. A splash of hot water, milk, or evaporated milk restores the texture.
Serving Ideas
Serving Ideas
Ladle the dark and white champorado side by side so the colours meet in the bowl. Finish with evaporated milk and powdered milk. Tuyo or another salty dried fish is optional, but its savoury flavour is a classic contrast to sweet champorado; serve it on top or separately.
For the white version, add a small amount of ube or pandan flavouring after the chocolate has melted. This changes the flavour and colour without altering the rice base.
Storage and Reheating
Storage and Reheating
Cool leftovers promptly and refrigerate them in airtight containers for up to 3 days. Reheat gently in a saucepan or microwave, stirring in hot water or milk a little at a time until creamy. The optional tuyo is best stored separately and added just before serving.
The nutrition estimate is per bowl without optional tuyo and reflects the full sugar and chocolate quantities in this large batch. The actual value varies with the chocolate, powdered milk, serving size, and amount of evaporated milk used.
🧮 Nutrition (per serving)
- Calories: 380
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 5mg
- Sodium: 60mg
- Carbs: 70g
- Fibre: 3g
- Sugar: 40g
- Protein: 7g
Nutrition Facts
Nutrition Facts
Serving Size: 1 bowl (about 600 g, without optional tuyo)
Calories 82041%
% Reference Intake*
Total Fat 22g31%
Saturated Fat 13g65%
Trans Fat 0g
Cholesterol 5mg
Sodium 170mg
Total Carbohydrates 148g57%
Dietary Fiber 5g
Sugars 84g93%
Protein 14g28%
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
Community Reviews
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Share your experience and help others.
Ella
· 15 Jun 2026Naglagay ako ng ube flavour sa white champorado at ang ganda ng swirl! Madaling sundan ang instructions kahit first time kong gumawa ng champorado.
Kenji
· 15 Feb 2026Perfect for potluck brunch. Malaki ang batch pero naubos pa rin agad. Sa susunod, babawasan ko nang kaunti ang asukal para hindi gaanong matamis.
Mariel
· 15 Nov 2025Ginawa ko ito ngayong maulan na umaga. Solid ang combo ng dark at white sa isang bowl, at bagay na bagay ang tuyo sa ibabaw!
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