Champorado
“A sweet chocolate rice porridge made by simmering glutinous rice with tablea, the Philippines' pure cacao tablets, until thick and glossy. Drizzled with condensed or evaporated milk, it is a beloved breakfast or merienda, classically eaten with salty dried fish to offset the sweetness.”
Where it comes from
Adapted from Mexican champurrado during the Manila-Acapulco galleon trade; Filipinos replaced the masa with sticky rice, making it a distinct local dish.
On the plate
Thick, warm, and intensely chocolatey with the slightly bitter edge of pure cacao, lightened by a swirl of sweet milk. The chewy glutinous rice gives it a pudding-like body, and a bite of salty dried fish makes the sweetness sing.
How it works
Glutinous rice releases amylopectin starch that thickens the porridge into a creamy, spoon-coating texture. Tablea provides unsweetened cacao depth, so added sugar and milk balance its natural bitterness.
Variations
with dried fish (tuyo), topped with toasted rice, champorado with peanut butter, served chilled
On the Palate
Ingredients
Serves 4How it's made
8 steps · Show ↓25 min active
How it's made
8 steps · Show ↓- 12 min
Rinse the glutinous rice until the water runs mostly clear.
- 23 min
In a pot bring water to a boil and add the rice, stirring to prevent sticking.
- 38 min
Simmer over low heat, stirring often, until the rice begins to soften.
- 43 min
Dissolve the tablea tablets in a little hot water, then stir them into the pot.
- 56 min
Continue simmering, stirring, until the porridge is thick and the rice is fully cooked.
- 62 min
Sweeten with sugar to taste and stir until dissolved.
- 71 min
Ladle into bowls and drizzle with condensed or evaporated milk.
- 81 min
Serve warm, traditionally with fried dried fish on the side.
