Filipino · Breakfast & brunch

Champorado with salted fish

Name: Champorado with salted fish
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Filipino
Ingredients: 1 cup glutinous rice, rinsed; 5 cups water, plus more as needed; 4 ounces Filipino tablea chocolate, finely chopped; 1/3 cup dark brown sugar, plus more to taste; 1/4 teaspoon kosher salt; 1/2 cup evaporated milk; 4 small dried salted fish such as tuyo; 2 tablespoons neutral oil; Sliced ripe mango, optional

Silky Filipino chocolate sticky-rice porridge with evaporated milk and crisp salty tuyo alongside.

About 45 minTotal

About 45 minActive

$$Cost

EasyDifficulty

Makes 4 servings

Equipment

Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Best value covered pot
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43
View at Amazon
Another workable path: Use a hot sheet pan under an inverted oven-safe metal bowl for the covered phase.
Paid links. As an Amazon Associate, Kwilt earns from qualifying purchases.
How we chose
Research-backed · reviewed Aug 2026
We matched capacity, lid fit, oven rating, heat retention, maneuverability, care, stable model identity, and usefulness outside bread baking. Kwilt has not baked with this pot.
Lodge Essential Enamel 6-Quart Dutch Oven · EC6D43: The six-quart capacity, heavy cast-iron body, and fitted lid create the enclosed high-heat environment used by these bread methods while remaining useful beyond baking. Trade-off: At more than thirteen pounds it is demanding to move when hot, and the enamel needs gentler utensils and hand washing.
Another workable path: Bake on a preheated heavy sheet pan under an inverted oven-safe metal bowl, keeping face and hands clear when removing the hot cover.
Sources
Lodge six-quart Essential Enamel specifications
Amazon exact product listing

Ingredients

1× recipe · Makes 4 servings

1 cup glutinous rice, rinsed
5 cups water, plus more as needed
4 ounces Filipino tablea chocolate, finely chopped
1/3 cup dark brown sugar, plus more to taste
1/4 teaspoon kosher salt
1/2 cup evaporated milk
4 small dried salted fish such as tuyo
2 tablespoons neutral oil
Sliced ripe mango, optional

Instructions

Combine rice and water in a . Bring to a boil, lower to a simmer, and cook while stirring often until grains are tender and porridge is creamy, 25 to 30 minutes.
Whisk in tablea, brown sugar, and salt until chocolate dissolves. Simmer 5 minutes, adding hot water if the porridge stops flowing slowly from a spoon.
Rinse or wipe surface salt from dried fish and pat completely dry. Heat oil in a well-ventilated skillet and fry fish until crisp and at least 145°F inside, 2 to 3 minutes per side.
Ladle champorado into bowls, drizzle with evaporated milk, and serve the salty fish alongside rather than crumbling it invisibly into the porridge.
Offer mango if desired and extra sugar at the table; sweetness should leave room for the fish contrast.