Champorado is the ultimate breakfast treat! This Filipino rice porridge is easy to make with only five ingredients and is delicious and comforting with an intense chocolate flavor. A guaranteed hit with kids and adults alike!
Champorado was a special part of my childhood, a dish I associate with a caring heart and giving spirit. It reminds me of my mother’s eldest sister, who we collectively and affectionately called Mamang Vi.
One of my fondest memories of her were the weekends when she’d cook a large pot of this chocolate-rich breakfast rice porridge and portion it in bowls to deliver to each of her siblings’ households.
Mamang never had a family of her own as she spent the majority of her selfless life tirelessly helping her brothers and sisters provide for their own families. Her many nephews and nieces became her children. Sharing her champorado was just one of the many examples of how she instilled in us the firm tenet that family will always be family.
What is Champorado
Champorado or tsampurado is a sweet chocolate rice porridge made with sticky rice and tablea. Although it traces its roots back from the Mexican champurrado, the Filipino version has adapted to Chinese influences. The present-day recipe uses glutinous rice instead of corn masa like its Spanish counterpart.
The chocolate porridge is traditionally served for breakfast or midday snacks with a side of salted fish or tuyo to balance the sweetness with salty. It’s also common to enjoy it with a side of pandesal or bread.
Ingredient notes
- Rice– champorado is made with glutinous rice, which is locally known as malagkit. While you can use long-grain in a pinch, the porridge won’t have the same viscosity as that from sticky rice.
- Tablea– or tableya are chocolate disks made of ground-up cacao beans. You can also use unsweetened cocoa powder such as Hershey’s or dark chocolate bars.
- Sugar– added as a sweetener. Some varieties of tablea include sugar so adjust the amount in the recipe accordingly.
- Evaporated milk– adds creaminess. You can also use sweetened condensed milk for a sweeter taste, half and half for a richer flavor, or almond, soy, or coconut milk for a non-dairy option.
How to serve
Champorado can be eaten hot or cold and makes a filling breakfast or midday snack. Drizzle with evaporated milk for a touch of creaminess and serve with dried salted fish (tuyo) or bread on the side.
How to store and reheat
- Allow leftovers to cool completely and transfer to a container with a tight-fitting lid. Refrigerate for up to 3 days or freeze for up to 3 months.
- Reheat in a saucepan over medium-low heat until completely warmed through, stirring regularly. Add with a splash of water or milk as needed to loosen consistency.
More breakfast recipes
Ingredients
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
Instructions
- In a deep pot over medium heat, add water and bring to a boil.
- Add rice and stir to distribute. Lower heat and continue to cook, stirring occasionally, until rice begins to expand.
- Add tablea and cook, stirring regularly, until chocolate has melted. Continue to cook until rice is translucent and liquid is reduced to desired consistency.
- Add sugar and continue to cook, stirring regularly, until dissolved.
- Ladle onto bowls, drizzle with evaporated milk and serve hot.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Akane says
Have made this several times as it reminds me of mum’s cooking. I used 4T cocoa in place of tablea as someone else mentioned . I also freeze in ziploc while it’s still warm. Let it defrost then add a bit of water, stir and reheat.
Mike says
Came out great! Easy recipe to follow and add your own customizations. I used 1 cup coconut milk in place of water, yum! Topped with coconut and mango.
Sarah Baloch says
LOVE IT!!!
Zoe says
Absolutely delicious! I’ve tried with both short and long grain rice (don’t forget to wash it!) with no significant differences between the two, save that long grain takes a lot longer to cook. Because I don’t have any tablea chocolate, I substituted with 5tbsp of sugar-free cocoa powder instead.
As a side-note since it doesn’t say: it’s ready when it has an oatmeal-like texture.
The recipe is amazing, easy to make, and I love that it only requires things that are easy to have on hand. A total must for chilly, miserable days. Easy to reheat, easy to prepare in advanced, and loved by everyone with an appetite for chocolate.
Marilyn Quilico-Mendoza says
Truly love this Champorado recipe, a great favorite of mine since I was young way back when I was still living in the the province of Bohol, Philippines many years ago. I didn’t have the tablea chocolate so I instead substituted it to a vegan cocoa-chocolate powder and it came out really delicious. Great recipe you have shared with us dear Lalaine and thanks a lot. 🙂
Bella Carroza says
I have not had a homemade champ or ado in 38 years. The tablea over powered the glutinous rice taste. Need to use less tablea next time.
Lalaine Manalo says
The recipes here are for you to tweak according to taste. I like my champorado chocolatey but feel free to use less. Also, keep in mind that some brands have a more intense flavor.
John Houser says
My momma would make this for us when we were kids! I loved her version verses my Aunty Memoung! Aunty Memoung would use Nestle’s Quick to make her chumprado but my mom would use Hershey’s baking chocolate. It gave it a much richer flavor!
Trix says
Very easy to follow! I didn’t have tablea so i substituted 4 tbps of dutch processed cocoa powder. Worked great. Thanks for the recipe!
Hannah says
Your recipes have been really a great help for me. I like researching recipes and you are one of my top most great resource of recipes. Ang gagaling po ng mga luto nyo. Please continue to share your knowledge in cooking with us!
Lalaine Manalo says
Thank you po!
Krish says
Hello. How many tbsp of cocoa powder is equivalent to 4 tab tablea?
Lalaine Manalo says
I’ll start with 1 tablespoon per 1 table, but feel to adjust to taste.
Ana Crespo says
Hi 🙂 what is tablea and how many grams is 4 tablea? Thank you!
Lalaine Manalo says
Table are ground cacao beans that are molded into round disks.
Cindy,from Massachusetts. says
Haven’t have champurado in ages,thinking of making in today,but what is tablea consist of?
Lalaine Manalo says
They’re ground cacao beans 🙂
Kaho says
Hello! If I use regular rice (we use the jasponica kind) will the measurements be the same? And if I use the Hershey’s unsweetened cocoa powder, what would be the recommended amount please? Thank you so much! Your site is my go-to recipe site.❤
Lalaine Manalo says
One cup of rice still 🙂