What is Champorado / Tsampurado?
Champorado or Tsampurado is a traditional Filipino dish that is typically served as a breakfast or snack. It is a sweet chocolate rice porridge made by cooking glutinous rice (also known as sticky rice or in local Tagalog malagkit) with cocoa powder or tablea (chocolate tablets), brown sugar, and sometimes a pinch of salt for flavor.
The dish is often served hot and topped with evaporated milk or condensed milk to add creaminess and richness. Often times it is topped with something salty like a dried fish (Tuyo) to balance out the sweetness. I vividly remember my grandma used to cook this simple Filipino dish with a wooden mixing spoon every rainy mornings before school. She also used to buy small round tablea chocolate from a local nearby shop in Mabini Batangas. I used to munch a couple of those small tablea balls raw when I was a litte kid.
The History of Champorado
Champorado has its roots in Filipino cuisine and culture, dating back to the Spanish colonial period in the Philippines. The dish's origins can be traced to the adaptation of Mexican-style chocolate drinks, which were introduced to the Philippines by Spanish colonizers. Over time, Filipino cooks modified the recipe to create a unique dish that suited local tastes and ingredients.
The Mexican-style chocolate drinks referred to are likely variations of traditional Mexican hot chocolate, which is made by dissolving chocolate tablets called "chocolate de mesa" or "table chocolate" in hot milk or water. These chocolate tablets are typically made from roasted and ground cacao beans mixed with sugar and cinnamon, sometimes with additional spices such as vanilla or nutmeg.
Champorado Recipe From Batangas
Ingredients:
- 1 cup glutinous rice (also known as sticky rice or sweet rice)
- 4 cups water
- 4 tablespoons cocoa powder or 4 pieces of tablea
- 1/2 cup brown sugar (adjust according to taste) the secret ingredient
- A pinch of salt
- Evaporated milk or condensed milk (for serving)
- Optional toppings: fried dried fish (tuyo), crispy dilis (anchovies)
Instructions:
1.Rinse the glutinous rice under regular water until the water runs clear. Drain excess water.
2. In a medium-sized pot, combine the rinsed glutinous rice and the 4 cups water. Bring to a boil over medium heat.
3. Once boiling, lower the heat to a simmer and let the rice cook for about 20-25 minutes, stirring occasionally to prevent sticking, until the rice is soft and fully cooked.
4. While the rice is cooking, dissolve the tablea into the pot, crush them into smaller pieces if you want. Mix it thoroughly until it's fully dissolved.
5.Add the brown sugar and a pinch of salt to the pot. Stir continuously until the sugar is completely dissolved and the champorado has thickened to your desired consistency.
6. Once the champorado reaches the desired consistency, remove it from heat and let it cool slightly before serving.
7. Serve the champorado hot in bowls, topped with evaporated milk or condensed milk according to taste. You can also add optional toppings such as fried dried fish (tuyo), crispy dilis (anchovies).
Personally I like it lukewarm with angel evaporada milk. Feel free to browse more of our recipes.
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