You know what would make champorado even better? Forget the usual suspects like salty fish, condensed milk, or a mountain of milk powder—everyone knows that. We’re talking about something new.
Peanut butter.
A dollop of salty, creamy peanut butter brings richness to your champorado while intensifying the chocolate’s deep, dark flavors. Go for an unsweetened option like Skippy if you want to fine-tune the overall sweetness. If you’re using local favorites like Lily’s, take note that it’s already on the sweeter side. A garnish of flaky salt brings out the peanut butter flavor even more.
Ingredients
Ingredients
- 7 cups water, divided
- 8 pcs unsweetened tablea
- ½ cup peanut butter
- ½ cup white sugar
- pinch of salt
- ½ cup jasmine rice
- ½ cup malagkit (glutinous) rice
- evaporated milk or flaky sea salt, for garnish
Make chocolate-peanut butter base: Combine 4 cups water and tablea in a saucepot over medium heat. As it comes to a boil, whisk until tablea is fully dissolved. Add peanut butter, white sugar, and a pinch of salt. Whisk to incorporate. Remove from heat and set aside.
Cook rice: Combine 3 cups water, jasmine rice, and glutinous rice in a large pot over medium heat. Stir frequently to prevent the bottom from sticking and scorching. Once the rice starts to thicken, stir in chocolate-peanut butter mixture. Continue cooking and stirring until rice is tender and champorado has thickened. Taste and adjust the sweetness with more sugar if desired.
Serve: Divide champorado between individual bowls. Serve with a spiral of evaporated milk or a sprinkle of flaky sea salt.
