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 vegan 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

Goto

Corned Beef Frittata

Ginisang Sardinas at Miswa

Filipino Scrambled Eggs