Filipino Champorado with Dubai Chocolate

Craving comfort food with a touch of luxury? This Filipino Champorado with a Dubai Chocolate Twist is the ultimate fusion dish you didn’t know you needed. Traditional champorado, a warm and nostalgic chocolate rice porridge from the Philippines, gets an elegant upgrade using artisan dark chocolate from Dubai, a silky pistachio cream topping, and golden strands of crispy kunafa for texture.

Perfect for cozy mornings, indulgent brunches, or even dessert, this champorado fusion bridges two rich culinary cultures — Filipino warmth and Dubai opulence — into one unforgettable bowl. Whether you're a foodie, expat, or home cook looking for something new, this recipe will impress with both flavor and flair.

Learn how to make this beautiful dish with easy-to-follow steps and bring a bit of Dubai’s sweetness into your kitchen.

Ingredients

For the Champorado Base:

• 1 cup glutinous rice (malagkit)

• 4 cups water (adjust as needed)

• 100g dark chocolate (use premium Emirati chocolate or 70% cocoa)

• 3 tbsp cocoa powder

• 1/2 cup sugar (adjust to taste)

• Pinch of salt

• Optional: 1/2 cup evaporated milk or coconut milk (for creaminess)

For the Pistachio Cream:

• 1/2 cup shelled pistachios

• 1/4 cup condensed milk

• 2 tbsp fresh cream

• 1 tbsp rosewater or orange blossom water (optional, for a Middle Eastern aroma)

• Pinch of salt

For the Kunafa Topping:

• 1/2 cup kunafa dough (kataifi), shredded

• 2 tbsp butter or ghee

• 1 tbsp sugar

• Optional: drizzle of honey or rose syrup

Instructions

1. Make the Champorado:

1. Rinse the glutinous rice until the water runs clear.

2. In a pot, bring 4 cups of water to a boil. Add the rice and cook on medium heat, stirring occasionally.

3. Once rice is tender and the mixture thickens (about 15-20 mins), add cocoa powder and chocolate. Stir until melted.

4. Add sugar and a pinch of salt. Adjust sweetness as desired.

5. Optional: Add evaporated milk or coconut milk for creaminess.

2. Prepare the Pistachio Cream:

1. In a blender, combine pistachios, condensed milk, cream, and rosewater. Blend until smooth.

2. Adjust consistency with a little milk or cream if needed. Set aside.

3. Toast the Kunafa:

1. In a pan, melt butter/ghee and toss in the shredded kunafa.

2. Toast until golden brown and crisp. Add sugar and mix well.

3. Optional: Finish with a drizzle of honey or rose syrup for extra sweetness.

🍵 To Serve:

1. Spoon champorado into bowls.

2. Swirl or dollop pistachio cream on top.

3. Sprinkle with crispy kunafa.

4. Garnish with chopped pistachios or a dusting of cocoa.

💡 Tips:

• You can refrigerate leftover champorado and serve chilled with more milk and toppings.

• For added Middle Eastern flair, sprinkle with a touch of saffron or cardamom.