Champorado facts for kids
 
Top: A bowl of champorado with milk; Bottom: Tabliya, locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans
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| Type | Porridge |
|---|---|
| Place of origin | Philippines |
| Serving temperature | Hot or cold |
| Main ingredients | Glutinous rice, tabliya, milk or coconut milk, sugar |
| Variations | Tinughong |
Champorado is a delicious, sweet chocolate rice porridge from the Philippines. It's a popular dish that many Filipinos enjoy, especially for breakfast or as a snack.
Contents
What is Champorado?
Champorado is a warm, comforting dish made mostly from sticky rice and chocolate. It's known for its rich, sweet taste and creamy texture. People often add milk and sugar to make it even tastier.
How is it Made?
To make champorado, sticky rice is cooked with tablea. These are special tablets of pure chocolate made from roasted cocoa beans. The chocolate melts into the rice, giving it a wonderful flavor and color.
Serving Suggestions
- Champorado can be eaten hot or cold.
- It's a common breakfast food or an afternoon snack called merienda.
- You can add milk (like regular milk or coconut milk) and sugar to your liking.
- Sometimes, people eat champorado with salted dried fish, like daing or tuyo. This might sound unusual, but the salty fish creates an interesting contrast with the sweet chocolate porridge!
A Special Kind: Tinughong
In some parts of the Philippines, especially in areas where people speak Visayan, there's a similar dish called Tinughong.
- Tinughong is made with sticky rice and sugar, but it doesn't always have chocolate.
- Sometimes, coffee or milk is added to Tinughong for extra flavor.
History of Champorado
The story of champorado goes back a long time, to when Spain ruled the Philippines.
- During the galleon trade, ships traveled between Mexico and the Philippines.
- Mexican traders brought their knowledge of making a drink called champurrado to the Philippines. This drink was also made with chocolate.
- Over time, Filipinos changed the recipe. Instead of using masa (a corn dough used in Mexico), they started using sticky rice. This is how the Mexican champurrado became the unique Philippine champorado we know today!
See also
In Spanish: Champurrado (gacha) para niños
