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 was 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 most 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 to 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 salted fish or tuyo to balance the sweetness with salty. Enjoying it with a side of pandesal or bread is also common.
- Rice– champorado is made with glutinous rice, 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.
Don’t have glutinous rice flour on hand? You can use regular long-grain rice and mimic the thick and creamy texture by adding rice flour. Stir some rice flour with water until smooth, whisk into the cooked champorado, and simmer for a few minutes to desired consistency.
How to serve
Champorado can be eaten hot or cold, making 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 a splash of water or milk as needed to loosen the consistency.
- 5 cups water
- 1 cup glutinous rice
- 4 pieces tablea chocolate
- 1/2 cup sugar
- 1/2 cup evaporated milk
- 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.”