Tuesday, September 27, 2011


Champorado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry tsampurado mixes are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo. The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal". It can be eaten as a snack or dessert as well. Its history can be traced back from Mexico. During the galleon trade between Mexico and the Philippines, there were Mexican traders who stayed in the Philippines and brought with them the knowledge of making tsampurado (this is also the reason why there is Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine tsampurado by adding rice.

Preparations for Champorado


8 tbsp cocoa powder (or about 4 pieces tableya)
1 cup glutinous rice (malagkit)
1/2 cup sugar
3 1/2 cups water
condensed milk or evaporated milk

Cooking Instructions:

Pour 2 1/2 cups of water in a pot and bring to a boil. Put-in the glutinous rice and allow water to re-boil for a few minutes. Dilute the cocoa powder in 1 cup warm water then pour-in the pot. Stir continously, Once the glutinous rice is cooked (about 12 to 18 minutes of cooking with constant stirring), add the sugar and cook for another 5 minutes or until the texture becomes thick. Remove from the pot and place in a serving bowl. Serve hot with a swirl of condensed milk or evaporated milk on top. Serve and enjoy!