Dish

Champorado

Chocolate rice porridge

Champorado is made by cooking glutinous rice with water and cocoa powder until a thick porridge is formed. The porridge is then sweetened with sugar or condensed milk and served hot, often with a side of dried fish or salted eggs. Champorado is a popular breakfast dish in the Philippines and is often eaten during the rainy season.

Asian cuisine› Southeast Asian cuisine› Filipino cuisine

Porridge

Origins and history

Champorado has been a popular breakfast dish in the Philippines for centuries. It is believed to have originated during the Spanish colonial period, when cocoa powder was introduced to the country.

Dietary considerations

Champorado is a high-carb and high-calorie dish that is not suitable for those following a low-carb or low-calorie diet. It is also not suitable for those with a gluten intolerance or allergy, as it contains glutinous rice.

Variations

There are many variations of Champorado, depending on the region and the cook. Some versions use different types of rice, such as jasmine or basmati, while others add spices or nuts to the porridge for added flavor and texture.

Presentation and garnishing

Champorado is traditionally served in a bowl, with the dried fish or salted eggs arranged neatly on the side. The porridge is often garnished with a sprinkle of cinnamon or a drizzle of chocolate syrup. The presentation should be simple and elegant, reflecting the sweetness and richness of the dish.

Tips & Tricks

To make Champorado even more flavorful, try adding a pinch of salt or a splash of vanilla extract to the porridge. You can also experiment with different types of sweeteners, such as honey or maple syrup.

Side-dishes

Champorado is often served with a side of dried fish or salted eggs to balance out the sweetness of the porridge. It can also be served with a dollop of whipped cream or a scoop of ice cream for added indulgence.