Champorado

Champorado

Champorado is a sweet and creamy chocolate rice pudding in Philippines, a very popular breakfast item which originated from Mexico. The champorado was derived from the Mexican drink called Champurrado, so how the Filipinos inherited the recipe?


Apparently during the galleon trade between Philippines (under Spanish regime) and Mexico some Mexican traders stayed in the Philippines and brought with them champurrado’s recipe. It was initially enjoyed as a drink but later on Filipinos found a way of adding rice to it making it a full breakfast meal. As time progressed it further developed, initially tablea’s (a solid chocolate block) were used but with the introduction of cocoa powder by the Americans modern version use this instead. Also Filipinos had started to pair this with fried dried salty fish called tuyo, which basically augments each other’s flavour. Now there are ready to cook packs available at Supermarkets.

I love this breakfast since I was a child and I tend to put a lot of powdered milk to make it so creamy, it’s a really good way to start a day and have a chocolate fix.

Champorado
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • ½ cup cocoa powder or 4 pcs of tablea
  • 1 cup glutinous rice
  • ½ cup sugar
  • 4 cups hot water
  • condensed milk
  • powdered milk (optional)
Instructions
  1. In a bowl combine 1 cup water and cocoa powder / tablea, mix well until it dissolves.
  2. In a pot add 3 cups of water and bring it to a boil. Add the glutinous rice and let it continuously boil for a couple of minutes.
  3. Pour the diluted cocoa powder then stir to combine.
  4. Continue to cook for 15 more minutes in low heat while occasionally stirring.
  5. Add sugar and cook for 5 more minutes.
  6. Remove from pot then serve hot, either with powdered milk or condensed milk.

 

Champorado Wide

You can buy tablea in Amazon, here are some links


Recommended

12 Responses

  1. Karen says:

    I like rice pudding so I’m sure that I would enjoy your breakfast dish.

  2. I want this dessert breakfast… The perfect way to start the day!

  3. Now this is something I have not seen before, very interesting, the Thai has mango rice which I love…I wonder how this one would taste like…got to try to find out!

  4. Looks nice and tasty. Thanks for sharing the photographs.

  5. Thiss was our dinner the other night with matching tuyo!

  6. Amanda says:

    Wow interesting history. Champorrado looks delicious as a drink. I love how the rice turns black in the Filipino version. Yum. Your meals really make me want to travel. So good.

  7. I love these sticky rice type concoctions and black rice is the one I love most. It’s always fascinating to hear of a dish’s origins and I love that this originally started out as a beverage too!

  8. Von says:

    From the picture, I thought it was the Thai sticky rice dessert! haha…. But this sounds even better!! (because anything with chocolate is always better haha)

  1. March 1, 2016

    […] dish. Pipian is not natively Filipino, in fact the Filipino version of this dish together with the Champorado originated from Mexico most probably when they were doing business via the galleon trade during […]

  2. October 12, 2016

    […] is usually associated with the Spanish cuisine did you know that Mexico has an influence as well? Champorado, avocado, azucena, cereza / aratilis, sayote, tsokolate, menudo and pipian are the main ones but […]

  3. October 14, 2016

    […] to you what you add to it but the most popular one is sugar. The next simple variant is called the Champorado where it’s nearly similar to lugaw it is cooked with cocoa, sugar and milk. Then we have the Goto […]

Leave a Reply

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

%d bloggers like this: