Champorado
Chocolate rice porridge
From Wikipedia, the free encyclopedia
Champorado or tsampurado[1] is a sweet chocolate rice porridge in Filipino cuisine.
Packet of chocolate tablets for making champorado | |||||||
| Alternative names | Tsampurado | ||||||
|---|---|---|---|---|---|---|---|
| Type | Porridge | ||||||
| Place of origin | Philippines | ||||||
| Region or state | Manila | ||||||
| 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 | ||||||
| 244.30 kcal (1,022.2 kJ) | |||||||
| |||||||
| Similar dishes | Champurrado | ||||||
Etymology
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 a drizzle of 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.[4][5]
A popular new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya. It is characteristically purple like all ube-based dishes.[6] Other contemporary variants include white, pandan and strawberry flavors.
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 (while tuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.[7]
