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!
Servings: 12 Servings
Equipment
- Sauce Pan
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.