Champorado

Top: A bowl of champorado with milk; Bottom: Tabliya, locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans
Alternative names	Tsampurado
Type	Porridge
Place of origin	Philippines
Region or state	South East Asia
Serving temperature	Hot or cold
Main ingredients	Glutinous rice, tabliya, milk or coconut milk, sugar
Ingredients generally used	Daing or Tuyô and roasted cocoa beans
Variations	Tinughong
Food energy (per serving)	244.30 kcal (1023 kJ)
Nutritional value (per serving)	Protein 7.60 g Fat 10 g Carbohydrate 54.50 g
Similar dishes	Champurrado
Media: Champorado

Champorado or tsampurado^[1] (from Spanish: champurrado)^[1] is a sweet chocolate rice porridge in Philippine cuisine.

Ingredients

It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing or tuyo).

Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it.^[2][3]

History

Its history can be traced back from the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (on the way back, they introduced tuba in Mexico pampanga). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.^[4]