 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 orcoconut milk,sugar | ||||||
| Ingredients generally used | Daing orTuyô and roastedcocoa beans | ||||||
| Variations | Tinughong | ||||||
| 244.30 kcal (1,022.2 kJ) | |||||||
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| Similar dishes | Champurrado | ||||||
Champorado ortsampurado[1] (fromSpanish:champurrado[1] fromchampurrar 'to mix'[2]) is a sweetchocolate riceporridge inFilipino cuisine.
It is traditionally made by boilingsticky rice withtablea (traditional tablets of pure ground roastedcocoa beans). It can be served hot or cold, usually for breakfast ormerienda, with a drizzle ofmilk (orcoconut milk) andsugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daing ortuyo).
Tinughong is a variant of champorado in theVisayan-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.[3][4]
A popular new variant of champorado isube champorado, which has apurple yam (ube) flavoring andube halaya. It is characteristically purple like all ube-based dishes.[5] Other contemporary variants include white, pandan and strawberry flavors.
Its history can be traced back from the Spanish colonial period of the Philippines. During thegalleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of makingchampurrado to the Philippines (whiletuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexicanchampurrado a Philippinechamporado by replacing masa with sticky rice.[6]
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