champorado

Champorado Recipe: Perfect For The Rainy Season

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  • Post last modified:September 19, 2022
  • Reading time:15 mins read

Looking for the ultimate breakfast treat? All things considered, nothing seems to beat a quick and easy champorado recipe.

Not meant to make you drool here but there’s just something with the mix of glutinous rice, condensed milk or evaporated milk, and cocoa powder that makes champorado so delightful.

Ready to dig into the perfect bowl of champorado? Hold your spoon. We know the wait can be infuriating, but you have to be patient. After all, good champorado comes to those who wait.

Sayings aside, this post features all things champorado. From the ingredients to the cooking instructions, this one is easily the best chocolate rice porridge recipe!  

What Is Champorado?

best champorado recipe

Champorado, also spelled tsampurado, serves as an ultimate breakfast treat for Filipinos.

Why do we dare say this?

For starters, chocolate rice porridge has all the components of a hearty breakfast― rice and milk. As a bonus, the dish gets loaded with cocoa powder or tablea chocolate. 

To compliment its sweetness, you can serve the chocolate porridge with salted fish (tuyo in Filipino). On top of that, you can serve it as a midday or afternoon snack. And yes, go ahead, you can serve it as a midnight snack, too.

But if you want to go the traditional, more filling route, serve the sweet porridge with bread. If you want to be more adventurous, try pairing it with ube cheese pandesal.

See? The potential of champorado is endless. 

Champorado Recipe Origin 

champorado recipe

Let’s settle the debate here, shall we?

Some say that champorado originated from the Philippines. Others say it’s from Mexico.

So where did the dish really come from?

The amazing country of Mexico.

You see, the origin of the mighty champorado recipe can be traced back to the time when Spain ruled the Philippines. During the trade between Filipinos and Mexicans, Mexican traders (thank the dessert heaven for this) brought champurrado with them.

As a result, champurrado (yes, it’s spelled like this with a purr). On their way back, Mexican traders bought tuba (coconut wine) with them. What a win-win culinary situation. 

Trading aside, the answer lies in history: champorado came from Mexico. In other words, the original version came from Mexico. 

Another way to say it? The Philippines adopted the champorado recipe. No shame in it though. 

Interestingly, in Western countries, this porridge remains a sweet, luxurious dish that people adore. So to those who think that chocolate rice porridge is cheap because it’s simple, please change your view.

Champorado Recipe Ingredients 

easy champorado recipe

Despite being a popular and hearty meal, champorado is quite easy to make. With only five simple ingredients (hint: some of them are staple baking ingredients), this dish will surely make your taste buds dance.

With a rich chocolate flavor, this sweet porridge remains at the top of the culinary food chain for kids and adults. 

So without further food puns, here are the ingredients of the best champorado recipe: 

Glutinous Rice

Glutinous rice, also known as sticky rice, is a type of grain rice that serves as the base of our chocolate rice porridge. 

Glutinous rice (malagkit in Filipino) gives champorado a nice texture. The starch makes the porridge thick. It also helps enhance the creamy flavor of our beloved chocolate porridge.

Word of caution: Do not use regular rice. For the sake of all things beautiful, do not even think about it.

Unfortunately, regular rice is too loose and not suitable for the sticky, creamy texture chocolate rice porridge is known for. But if you want to eat chocolate porridge with no character, go ahead. We dare your tummy to stomach it. 

Tablea

Champorado ninjas often use tablea because of its flavor. However, tablea is not the easiest-to-find champorado ingredient. 

So for the sake of convenience, people use cocoa powder instead. Some also use chocolate chips or chunks as an alternative or additional ingredient.

But the thing is, those the alternatives to tablea work in mysterious ways. Just kidding, not mysterious because we reveal them in the next paragraph.

For one, cocoa powder’s mineral taste can’t be ignored. While the price of cocoa powder in the Philippines is relatively cheap, it just doesn’t work as well as tablea. 

Next comes chocolate. For the sake of this champorado recipe, by chocolate, we only mean chips and chunks. While chocolate chips and chunks are great for making chocolate chip cookies, they’re not so great for champorado.

Using chocolate chips or chunks results in overly sweet champorado. It tastes more like Filipino chocolate rice pudding than real champorado. 

Sugar

Of course, what’s a sweet dish without sugar?

Since some tableas contain sugar, you might want to adjust the amount of sugar you use. while we recommend a certain amount in our easy chocolate rice porridge, feel free to put less or more. 

At the end of the day, it’s up to you how much sugar you want to add. Just don’t put too much unless you want diabetes to wave at you. 

Liquid

As for the liquid base of our easy champorado recipe, we settle the battle once and for all.

Some like using water, while others love evaporated milk. Then, there are the cooks who swear by ordinary milk. 

So, which one won the battle of the champorado liquids? 

No one, because all of them won.

You see, you can use either of them. There’s no difference between using water, ordinary milk, and evaporated milk (or at least that’s what our taste buds told us). 

The consistency of the glutinous rice and tablea made any liquid equally rich and creamy. 

See Other Popular Pinoy Recipes

Champorado Recipe

Course: Dessert

Cuisine: Filipino

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 5

Ingredients:

  • 5 cups water
  • 1 cup glutinous or sticky rice
  • ½ cup evaporated or condensed milk 
  • 5 pcs tablea unsweetened
  • ½ cup brown sugar 

Instructions

  1. Boil 5 cups of water in a saucepan or pot. 
  2. Put in chopped tablea and stir until it dissolves. 
  3. Fold in a cup of glutinous rice followed by sugar. 
  4. Reduce the stove to low heat and let the glutinous rice cook. 
  5. Cook the champorado for 15 to 20 minutes or until it gets the right consistency. 
  6. Pour the porridge into a bowl and top with condensed or evaporated milk.
  7. Serve hot with tuyo or pandesal (optional). 
champorado

Champorado Recipe

Ready to dig into the perfect bowl of champorado? Hold your spoon. We know the wait can be infuriating, but you have to be patient. After all, good champorado comes to those who wait.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Snack
Cuisine Filipino
Servings 5

Ingredients
  

  • 5 cups water
  • 1 cup glutinous or sticky rice
  • ½ cup evaporated or condensed milk
  • 5 pcs tablea unsweetened
  • ½ cup brown sugar

Instructions
 

  • Boil 5 cups of water in a saucepan or pot.
    5 cups water
  • Put in chopped tablea and stir until it dissolves.
    5 pcs tablea
  • Fold in a cup of sticky rice followed by brown sugar.
    1 cup glutinous or sticky rice, ½ cup brown sugar
  • Reduce the stove to low heat and let the rice cook.
  • Cook the champorado for 15 to 20 minutes or until it gets the right consistency.
  • Pour the porridge into a bowl and top with milk.
    ½ cup evaporated or condensed milk
  • Serve hot with tuyo or pandesal (optional).

Notes

Champorado is originally Mexican. However, there’s a Filipino version of the dish. 
Keyword Filipino Food, filipino recipe, pinoy food, pinoy recipe
Tried this recipe?Let us know how it was!

Frequently Asked Questions

Where is champorado made from?

Champarado is made in the Philippines. 

What is champorado in English?

Champorado in English is chocolate porridge, sweet sticky porridge, or chocolate rice porridge. 

Is champorado made of rice?

Yes, champorado is made of glutinous rice or sticky rice (malagkit in Filipino). 

Is champorado Mexican or Filipino?

Champorado is originally Mexican. However, there’s a Filipino version of the dish. 

Conclusion

Tired of your usual egg-and-rice breakfast? Give this easy champorado recipe a try and level up your mornings!

Add condensed or evaporated milk, tuyo (dried fish), or even cheese to make your chocolate porridge extra special. If you have the knack to turn this chocolate rice porridge recipe into a business, go ahead. Your future customers will surely thank you for it.

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