AuthorBiteSizedThis trending merienda recipe puts a fun, modern twist on the classic Filipino champorado. The rich, chocolatey rice porridge is made even more exciting with a crunchy garnish of cornflakes for an unexpected texture contrast. But the real showstopper is the ube white chocolate dome that sits atop the champorado—once hot evaporated milk is poured over it, the dome melts away to reveal its sweet, creamy goodness inside.
Not only is it visually stunning, but the combination of warm champorado, creamy milk, and ube-infused chocolate creates a perfect blend of flavors. This dish is easy to make at home yet fancy enough to impress at any gathering. It’s a comforting treat that brings together nostalgic flavors with a fun, modern presentation.
Melt the white chocolate over double boiler add the ube coloring. Let it cool down a bit.
Blow a balloon enough that the diameter fit perfectly in the serving plate. Coat it with oil then dip it to the melted ube white chocolate. Let it chill in the chiller until set.
Make the champorado. In a pot combine water and cocoa powder, bring it to a boil then simmer in low heat for 15 minutes.
Add the glutinous rice then stir. Sweeten with sugar according to preference.
Transfer the champorado in a bowl then garnish with cornflakes on top.
Transfer the ube champorado in a bowl add the cornflakes on top and add the white chocolate dome on top.
Pour the hot evaporated milk on top of the dome until the white chocolate fully melts and mixes with the champorado.
Ingredients
Directions
Melt the white chocolate over double boiler add the ube coloring. Let it cool down a bit.
Blow a balloon enough that the diameter fit perfectly in the serving plate. Coat it with oil then dip it to the melted ube white chocolate. Let it chill in the chiller until set.
Make the champorado. In a pot combine water and cocoa powder, bring it to a boil then simmer in low heat for 15 minutes.
Add the glutinous rice then stir. Sweeten with sugar according to preference.
Transfer the champorado in a bowl then garnish with cornflakes on top.
Transfer the ube champorado in a bowl add the cornflakes on top and add the white chocolate dome on top.
Pour the hot evaporated milk on top of the dome until the white chocolate fully melts and mixes with the champorado.
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