CHAMPORADO
Tita Becky •
October 9, 2025
“CHAMPORADO” is Filipino chocolate porridge. Typically eaten as breakfast or snack in the Philippines. It was my childhood favorite! It’s traditionally made with tablea, and glutinous rice. It’s thick, creamy and filling. Served with evaporated milk, powered milk, or both, and a side of “tuyo“ or salty dried fish. Sounds odd, but the salty fish cuts the sweetness and bitterness of the champorado.
Ingredients (7)
Ingredients (7)
Instructions
Add water (6 cups) to a deep pot or wok and bring it to a boil.
Add glutinous rice (1 cup), reduce heat down to low, and cook the rice until it expands, stirring occasionally.
Add tablea (5 pieces) and melt.
Add sugar (½ cup) and continue to cook the rice until texture thickens.
Serve in a bowl while hot and drizzle evaporated milk and sprinkle powdered milk if desired. Enjoy!
Notes
Notes
- Chocolate tablea is chunk of ground up cacao beans. You can find it at any local Asian supermarkets. You can also substitute cocoa powder.
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