Open Access Articles- Top Results for Champorado


For the Mexican drink, see Champurrado.
Type Porridge
Course "Merienda" Tea time/ Snack
Place of origin Philippines
Serving temperature Hot or cold
Main ingredients Glutinous rice, cocoa powder, milk, sugar
16x16px Cookbook:Champorado  16x16px Champorado

Champorado or tsampurado[1] (Spanish: champurrado)[1] 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 champorado 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 "merienda" or tea or snack time in the afternoon 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 can be eaten as breakfast or dessert as well.

File:Champorado chocolate packages 01.jpg
Packages of chocolate for champorado

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 champorado (this is also the reason why there is Tuba in Mexico)[citation needed]. Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by adding rice.

See also


  1. 1.0 1.1 Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig.

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