• Skip to main content
  • Skip to primary sidebar

Rezel Kealoha

menu icon
go to homepage
  • Recipes
  • About
  • My Portfolio
  • Subscribe
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About
    • My Portfolio
    • Subscribe
    • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Blog » Recipes » Filipino Inspired Recipes

    Published: Nov 4, 2024 by Rezel Kealoha · This post may contain affiliate links · Leave a Comment

    Champorado Ampaw

    Jump to Recipe Print Recipe

    This Champorado Ampaw is a two Filipino recipes in one! Inspired by the Filipino breakfast dish made with rice and chocolate. Ampaw is the Filipino version of a rice Krispy treat. It's finished with a dusting of milk powder. Just like champorado!

    Champorado Ampaw on a serving platter.

    I have made the original Ampaw in an earlier recipe. You can refer to that recipe if you are after something more classic.

    For this recipe we will be coating puffed rice with sticky chocolate and then dusting it with powdered milk to finish. Just like champorado!

    Ingredients for Champorado Ampaw

    This is what you will need to make Champorado Ampaw.

    Bowl of puffed rice, cup of chocolate, pinch of salt, coconut oil and a bottle of honey.

    Puffed Rice - You will need 4 cups. Pour it into a large bowl.

    Chocolate - I used Auro dark chocolate buttons, but you can use any chocolate.

    Coconut Oil - The coconut oil will act as one of the binders along with the honey and chocolate.

    Honey - Use ½ cup of honey to make sure the chocolate mixture gets really sticky.

    Salt - Just a pinch will amp up all the flavors.

    How To Make Champorado Ampaw

    chocolate, coconut oil, honey and salt in a sauce pan.

    Add the chocolate, coconut oil, honey and salt in a sauce pan. Place on the stove and turn the heat to medium.

    Melted chocolate coating for Champorado Ampaw

    Heat up for about 5-7 minutes until the chocolate has completely melted and the sides of the mixture starts to boil and bubble. Turn off the heat.

    Adding chocolate mixture to puffed rice.

    Then pour it in to the bowl with the puffed rice in it.

    Chocolate covered puffed rice.

    Mix the Champorado Ampaw until all the puffed rice is covered in chocolate.

    Champorado Ampaw mixture in a cake mold.

    You can either put the Champorado Ampaw in a 6 inch silicon cake mold, or any other cake mold. Alternatively you can also scoop out a portion and form it into a ball with your hands.

    I find using a silicon mold is so much easier. However you do you! If you do use a mold make sure it's silicon as it's so much easier to pop them out.

    smoothing down Champorado Ampaw  in a cake mold.

    Really pack in the coated rice puffs to make sure that there are empty pockets, especially in the middle.

    Place in the freezer for about 15-30 minutes to harden.

    How To Serve The Chocolate Ampaw

    Nice and set Champorado Ampaw on a serving platter.

    Unmold it and place on a serving platter.

    Adding Milk powder to Champorado Ampaw

    Then cover the top with some milk powder. Just like what you would do with champorado! If you want to be super super extra you can also drizzle some melted white chocolate in a spiral to mimic the milk drizzle. It's your choice on how you want to serve it!

    Champorado Ampaw

    To serve cut into smaller pieces and have a bowl of milk powder on the side. It's best to be eaten on the same day.

    If you have leftovers cut into portions and place in an airtight container on the countertop for unto 3 days.

    For more  Filipino inspired goodness in your life follow along on Instagram, Facebook or Pinterest.  Or subscribe to get these recipes in your inbox.  And if you make this recipe.   I would love to see it.  Tag your Instagram snaps with @rezelkealoha and #rezelkealohaeats.

    Champorado Ampaw

    This Champorado Ampaw is a two Filipino recipes in one! Inspired by the Filipino breakfast dish made with rice and chocolate. Ampaw is the Filipino version of a rice Krispy treat. It's finished with a dusting of milk powder. Just like champorado!
    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 10 minutes minutes
    Course: Dessert, Merienda
    Cuisine: Filipino
    Servings: 12 Servings
    Author: Rezel Kealoha

    Equipment

    • Sauce Pan
    • Silicon Cake Mold

    Ingredients

    • 4 Cups Puffed Rice
    • 1 Cup Dark Chocolate Buttons
    • ¼ Cup Coconut Oil
    • ½ Cup Honey
    • Pinch of salt
    • ⅓ Cup Milk Powder (to serve)

    Instructions

    • Place the 4 cups of puffed rice in a large bowl.
    • Add the 1 cup of chocolate buttons, ¼ cup coconut oil, ½ cup honey and pinch of salt in a sauce pan. Place on the stove and turn the heat to medium.
    • Heat up for about 5-7 minutes until the chocolate has completely melted and the sides of the mixture starts to boil and bubble. Turn off the heat.
    • Then pour it in to the bowl with the puffed rice in it. Mix the Champorado Ampaw until all the puffed rice is covered in chocolate.
    • You can either put the Champorado Ampaw in a 6 inch silicon cake mold, or any other cake mold. Alternatively you can also scoop out a portion and form it into a ball with your hands. 
      I find using a silicon mold is so much easier. However you do you! If you do use a mold make sure it's silicon as it's so much easier to pop it out.
    • Really pack in the coated rice puffs to make sure that there are empty pockets, especially in the middle.
      Place in the freezer for about 15-30 minutes to harden.
    • Unmold it and place on a serving platter.
    • Then cover the top with some milk powder.
    • To serve cut into smaller pieces and have a bowl of milk powder on the side. It's best to be eaten on the same day.
    Did you enjoy making it? I would love to see it! Tag me on Instagram @rezelkealoha with the #rezelkealoha!

    More Filipino Inspired Recipes

    • Ube Tiramisu - A Super Pinoy Version
    • Yes, You Can Cook Crispy Lumpia In The Oven!
    • Calamansi Olive Oil Cake
    • Ube Snowflake Crisp Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Rezel and I am here to guide you on how to use those Filipino ingredients you have in a fresh new way. As a fellow home cook, the focus is easy to make recipes with lots of Filipino flavor. You will find a mix of reimagined Filipino Recipes along side traditional recipes on our site.

    More about me →

    My Current Favorites

    • Sans Rival Candy Bark
    • Bread Dip in an Ube Bread Bowl
    • Afritada Lasagna Recipe
    • Seafood Kare Kare with Udon
      Seafood Kare Kare with Udon Noodles Recipe
    • Kale Laing With Chili Crisp
    • Maruya (Filipino Baked Banana Fritter) Recipe
    • Lumpiang Hubad (Lumpia Salad Bowl)
    • Panzanella with Pandesal
      Panzanella with Pandesal Recipe

    Wear Your Food!

    From Bangus to calamansi, wear our merch featuring your favorite Filipino ingredients! Hindi lang pampakain, pamporma rin!

    Get the stuff!

    Footer

    ↑ back to top

    About

    • Terms and Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Rezel Kealoha

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required