No-Bake Champorado Pinipig Fudge

Make these no-bake champorado fudge bars with dark chocolate, condensed milk, and toasted pinipig.
Difficulty
Easy
Servings
one 8x8" pan
Wait Time
24 Hrs
Active Time
1 Hr
Champorado-Fudge-2.jpg

Turn champorado, the Filipino porridge made with chocolate and rice, into no-bake fudge bars you can snack on any time of the day. Toasted pinipig forms a toothsome rice layer mixed—and topped!—with dark chocolate.

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What is Pinipig?
You can think of pinipig as Filipino rice crispies. Made from flattened and roasted immature sticky rice (malagkit) grains, it is often used as a crispy component in Filipino snacks like halo-halo, polvoron, and bibingka.
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Not everyone will agree, but we think champorado is incomplete without tuyo. Fried and chopped dulong gives the fudge some oomph, similar to the way sea salt transforms a chocolate chip cookie: the little bites of saltiness complement and cut through the sweetness. Feel free to leave it out, if you prefer.

Pinipig Layer

  • 200g pinipig
  • 200g dark chocolate
  • 200g condensed milk
  • 2 tbsp butter
  • ½ tsp salt
  • 100g dried dulong, fried and roughly chopped

Chocolate Layer

  • 100g dark chocolate
  • 100g condensed milk
  • 1 tbsp butter
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