Burntlumpia.typepad.com–Filipinos have been enjoying chocolate cereal long before the likes of Cocoa Puffs, Cocoa Pebbles, Cocoa Crisp, Count Chocula, or Chocolate Frosted Frosty Krusty Flakes (Only sugar has more sugar!) ever entered the sweet-toothed maws of hungry children. Although these factory-produced, mass-marketed, sugar-filled cereals are fine and dandy for breakfast (I’ve enjoyed many of them), they lack the rustic homemade charm, and overall stick-to-yo-ribs-ness, of FilipinoChamporado.
Champorado may perhaps be the original chocolate cereal as it is quite literally a “chocolate cereal”–it’s made fromchocolate tablea and cereal grains in the form of sweet sticky rice. Put more simply though, Champorado can best be described as a sort of chocolate rice porridge. Or perhaps it can be likened to a warm bowl of oatmeal crossed with a chocolate bar–only better. Way better.
- 1/2 cup Malagkit (sweet sticky rice), rinsed and drained
- 1 cup evaporated milk, plus more if needed
- 1 cup coconut milk, plus more if needed
- 4 chocolate tablea, crushed
- Sugar, to taste