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.
Ingredient notes
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.
