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Bigas na Mais Champorado Recipe

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PHOTO: KIERAN PUNAY
YIELDS:
5 SERVING(S)
Prep Time:
10 MINS
Total Time:
40 MINS
Cal/Serv:
63
NUTRITIONAL INFORMATION

Nutritional Information

Calories 319 kcal
Fat 10 g
Saturated fat 6 g
Trans fat 0 g
Cholesterol 22 mg
Sodium 111 mg
Carbohydrates 62 g
Fiber 11 g
Sugar 40 g
Protein 12 g
Vitamin D 1 µg
Calcium 260 mg
Iron 4 mg
Potassium 813 mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Introduction

Bigas na Mais Champorado is a comforting twist on the traditional Filipino chocolate rice porridge, made with bigas na mais (cracked corn) instead of regular rice. This hearty breakfast or merienda favorite has a wonderfully unique texture that’s both chewy and tender, making it a satisfying dish for cool mornings, rainy afternoons, or whenever you’re craving something warm and filling.

The rich chocolate flavor from cocoa powder pairs perfectly with the natural sweetness of brown sugar or muscovado, while evaporated milk adds a creamy finish that balances the deep cocoa taste. Every spoonful offers a delicious combination of earthy corn, smooth chocolate, and velvety milk that feels both nostalgic and comforting.

One of the best things about this recipe is its simplicity. With just a handful of pantry staples, you can prepare a homemade champorado that’s rich, creamy, and packed with flavor. Whether served fresh off the stove with extra milk drizzled on top or enjoyed as leftovers the next day, Bigas na Mais Champorado is a budget-friendly dish that’s sure to become a family favorite.

Recipe Tips For Best Results

Leftover champorado stores well and often develops an even deeper chocolate flavor the next day.

Stir the cracked corn regularly while cooking to prevent it from sticking or scorching on the bottom of the pot.

Cooking time may vary depending on the size and age of the cracked corn, so check for tenderness before adding the remaining ingredients.

Use hot water instead of cold water when adjusting the consistency to maintain an even cooking temperature.

Sift the cocoa powder before adding it to help prevent lumps and create a smoother champorado.

Muscovado sugar gives the champorado a richer, deeper caramel flavor, while brown sugar creates a lighter sweetness.

Add the evaporated milk near the end of cooking to keep it smooth and creamy.

If the champorado thickens after sitting, simply stir in additional milk or hot water before reheating.

Taste before serving and adjust the sweetness since different cocoa powders vary in bitterness.

For an even richer chocolate flavor, use good-quality unsweetened cocoa powder.

Ingredient Substitutions

Bigas na Mais

If cracked corn isn’t available, you can substitute regular white rice or glutinous rice. Keep in mind that the texture will be softer and less chewy than the traditional cracked corn version.

Cocoa Powder

Unsweetened natural cocoa powder is the classic choice, but Dutch-process cocoa powder can also be used for a smoother, darker chocolate flavor. If using sweetened cocoa powder, reduce the amount of sugar accordingly.

Brown Sugar

Brown sugar provides a balanced sweetness, while muscovado adds a richer, more molasses-like flavor. You can also use coconut sugar or white sugar if that’s what you have on hand.

Evaporated Milk

Evaporated milk creates a rich, creamy finish, but you can substitute whole milk, fresh milk, or even coconut milk for a different flavor. For a dairy-free version, use your favorite unsweetened plant-based milk.

Water

For a creamier champorado, replace part of the water with additional milk. This creates a richer consistency while maintaining the chocolate flavor.

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Ingredients

  • 2 Cup cracked corn (bigas na mais)
  • 5 Cup water (adjust if needed)
  • 1.5 Cup cocoa powder
  • 1 Cup brown sugar or muscodavo
  • 350 Milliliter evaporated milk
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Directions

Step 1

Place the bigas na mais in a fine-mesh strainer or bowl and rinse thoroughly under cold running water. Gently rub the grains together to remove any dust or small particles. Drain well before cooking.

Step 2

Transfer the rinsed cracked corn to a medium or large pot and pour in 4 cups of water. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low and let it simmer gently.

Cook for about 35 to 45 minutes, stirring every few minutes to prevent the grains from sticking to the bottom of the pot. As the cracked corn absorbs the water, it will gradually soften while still maintaining a pleasant chewy texture.

If the mixture starts becoming too thick before the corn is fully cooked, gradually add more hot water, about ¼ to ½ cup at a time, until the grains become tender.

Step 3

Once the cracked corn is tender, gradually sift the cocoa powder into the pot while stirring continuously. Adding the cocoa slowly helps prevent lumps from forming and ensures the chocolate blends evenly throughout the porridge.

Continue stirring until the cocoa powder is completely dissolved and the mixture turns smooth, rich, and evenly chocolate-colored.

Step 4

Add the brown sugar or muscovado and stir until fully dissolved. Allow the champorado to simmer for another 5 to 8 minutes so the sugar blends completely with the chocolate and cracked corn.

Taste the mixture and adjust the sweetness according to your preference by adding more sugar if desired.

Step 5

Pour in most of the evaporated milk, reserving a small amount for serving. Stir gently until fully incorporated into the champorado.

Continue cooking over low heat for another 3 to 5 minutes, allowing the flavors to come together while keeping the mixture creamy and smooth.

Step 6

Champorado naturally thickens as it cooks and continues to thicken as it cools. If you prefer a thinner consistency, stir in a little hot water or additional evaporated milk until you reach your desired texture.

If you like a thicker, heartier champorado, simply let it simmer for a few extra minutes while stirring frequently.

Step 7

Ladle the warm champorado into individual bowls and drizzle the reserved evaporated milk over the top just before serving. For extra creaminess, add another splash of milk if desired.

Serve hot for breakfast, merienda, or dessert, and enjoy every rich, chocolatey spoonful.

PHOTO: KIERAN PUNAY

Alexander Villarante

Recipe Developer

Alexander Villarante is a passionate culinary professional with more than 15 years of experience in the hospitality industry, having built his career in prestigious five-star luxury hotels abroad. He studied Culinary Arts at the Singapore Boston Business School, where he developed a strong foundation in both classical and modern culinary techniques. Throughout his career, he has worked alongside talented chefs from diverse cultural backgrounds, refining his skills and gaining extensive experience in creating exceptional dining experiences. His dedication to excellence has earned him recognition in the competitive culinary scene. Alexander participated in the Philippine Culinary Cup, where he received several citations for his creativity, technical expertise, and commitment to his craft. These achievements reflect his passion for continuous learning and his pursuit of culinary excellence.

 

See more stories by Alexander Villarante

Frequently Asked Questions

Bigas na mais is cracked or coarsely ground dried corn that’s commonly used in many Filipino dishes. It has a slightly chewy texture and a mild, naturally sweet corn flavor that makes it an excellent alternative to rice.

The cracked corn continues to absorb liquid even after cooking. Simply stir in hot water, evaporated milk, or fresh milk until it reaches your preferred consistency.

Yes. You can use chopped tablea (Filipino cacao tablets) for a more traditional chocolate flavor. Allow the tablets to fully melt into the porridge before adding the sugar.

Yes. Start with less sugar, then taste and gradually add more until you reach your preferred level of sweetness. The bitterness of the cocoa powder and the type of sugar you use can affect the overall flavor.

Yes, although the texture may become thicker after thawing. Reheat it gently on the stove with additional milk or water while stirring until smooth and creamy again.

A drizzle of evaporated milk is the classic topping, but you can also add condensed milk for extra sweetness, a sprinkle of chocolate shavings, toasted coconut flakes, chopped roasted peanuts, or even sliced bananas for added flavor and texture.

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