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Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)

This is a recipe for Champorado with Tuyo (Chocolate Porridge with Salted Dried Fish)
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Cuisine: Filipino
Servings: 4
Author: Vanjo Merano


  • 1 cup glutinous rice
  • 4 to 5 cups water
  • ½ cup sugar
  • 4 pieces pure cocoa tablea
  • A pinch of salt
  • 6 to 12 pieces fried salted dried fish tuyo


  • Pour 4 cups water in a pot. Let boil.
  • Add the sugar and tablea. Stir and continue to boil until the cocoa tablea dilutes.
  • Add a pinch of salt and gently pour the glutinous rice in the pot. Stir and let the liquid re-boil.
  • Continue to cook in low heat until the rice gets soft (the consistency should be similar to a porridge). Make sure to stir the mixture every 2 to 3 minutes to prevent the rice from sticking on the pot. Add the extra cup cup of water (or more) if needed.
  • Scoop some cooked champorado using a ladle and pour in a bowl. Serve with crispy fried tuyo fish and evaporated milk.
  • Share and enjoy!


Serving: 4g