Champorado with Tuyo Flakes (Shellfish-Free)
A sweet chocolate rice porridge served with crispy 'tuyo' flakes made from dried white fish. Shellfish-free version uses dried herring for similar taste and texture.
5m prep + 30m cook4 servingsSafety: 95/100
SHELLFISH-free
380 cal|10g protein|70g carbs|5g fat|3g fiber
Ingredients
- 1 cup Glutinous Rice
- 6 cups Water
- 1/4 cup Cocoa Powder
- 1/2 cup Sugar
- 4 pieces Dried Herring
- 2 tbsp Cooking Oil
Instructions
- 1Rinse the glutinous rice and place it in a pot with water.
- 2Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the rice is cooked and the porridge has thickened.
- 3Stir in cocoa powder and sugar. Cook for another 5 minutes, stirring constantly.
- 4While the champorado is cooking, prepare the 'tuyo' flakes: Fry the dried herring in a pan with cooking oil until crispy. Flake the fish into small pieces.
- 5Serve the champorado hot, topped with the crispy dried herring flakes.
- 6Add milk to the champorado if desired.
Substitutions
Dried Tuyo (shellfish) →
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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