Fusion Recipe: Champorado (Chocolate Rice Porridge) & Malted Milk Pudding

 

Champorado (Chocolate Rice Porridge) & Malted Milk Pudding

Champorado (Chocolate Rice Porridge) & Malted Milk Pudding


This modern dessert reinterprets Champorado, the comforting Filipino chocolate rice porridge typically served warm for breakfast. By cooking the glutinous rice down into a thick, velvety starch base, it chills beautifully into a dense, decadent pudding.


Instead of the customary swirl of evaporated milk, this version introduces a structured layer of malted milk cream made with Milo or Horlicks. The nostalgic, toasted-cereal notes of the malt cut straight through the intense bitterness of the dark chocolate, mirroring the classic pairing of chocolate and milk while adding an addictive depth of flavour. Served cold in elegant glasses, this layered treat contrasts the rich, textured bite of cocoa-infused grains with a silky, smooth cream topping. It's a playful, sophisticated nod to a beloved comfort food.

Ingredients


For the Champorado Pudding:

  • 1/2 cup glutinous rice (sticky rice / malagkit)
  • 2 1/2 cups water
  • 3 oz (90g) high-quality Filipino tabliya (unsweetened chocolate tablets) or dark chocolate (70% cocoa), chopped
  • 1/3 cup granulated sugar (adjust to taste)
  • 1 pinch salt


For the Malted Milk Cream:

  • 3/4 cup heavy whipping cream, chilled
  • 3 tbsp malted milk powder (Milo or Horlicks)
  • 1 tbsp powdered sugar
  • 1/2 tsp vanilla extract


Method


1.Cook the Rice Base:30 min.


In a medium saucepan, combine the glutinous rice and water. Bring to a boil, then lower the heat to a gentle simmer. Cook uncovered, stirring frequently to prevent the bottom from scorching, for about 20 minutes until the rice grains are completely soft and the mixture thickens.


2.Infuse the Chocolate:5 min.


Turn the heat to low. Stir in the chopped chocolate (or tabliya) and sugar. Whisk continuously until the chocolate is entirely melted and integrated into a glossy, dark porridge. Stir in a pinch of salt. Remove from heat and let cool to room temperature.


3.Whip the Malt Cream:5 min.


In a chilled bowl, combine the heavy cream, malted milk powder, powdered sugar, and vanilla extract. Whip using a hand mixer or whisk until medium peaks form. The cream should be thick but smooth.


4.Layer and Chill:2 hours.


Spoon the cooled champorado into the bottom of clear serving glasses or jars, filling them about two-thirds full. Gently pipe or spoon the malted milk cream on top to create a clean layer. Cover and refrigerate for at least 2 hours before serving chilled.


Tips for Success

  • Stir Regularly: Glutinous rice releases a massive amount of starch as it cooks, which easily sticks to the bottom of the pan. Use a wooden spoon or silicone spatula to scrape the bottom every few minutes.
  • Control the Texture: Traditional champorado stiffens significantly as it cools. If your mixture looks too dry or cement-like before layering, stir in 2 to 3 tablespoons of warm water or milk to loosen it to a thick pudding consistency.
  • Add a Crunchy Garnish: Just before serving, dust the top layer with extra Milo powder or crushed malted milk balls (like Maltesers) to add a fun, crispy texture contrast.



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