Champorado Recipe (Filipino Chocolate Rice Porridge) (2024)

FAQs

Is champorado Mexican or Filipino? ›

Champorado or tsampurado (from Spanish: champurrado) is a sweet chocolate rice porridge in Philippine cuisine.

Adding milk to your champorado will give it a watery consistency. Add more milk if you think the texture is too thick. Using condensed canned milk is the traditional way to make it, but you can substitute it with whatever milk you prefer.

Champorado can be refrigerated in an airtight container for up to 5 days. To reheat, warm champorado in the microwave for 1 to 2 minutes; if using a stovetop, add water, 1 tablespoon at a time, until desired consistency. Candied anchovies can be stored in an airtight container for 1 to 2 weeks.

Champurrado is a type of atole that's made with Mexican chocolate, whereas the basic atole recipe does not include chocolate. Both atole and champurrado recipes are made with masa harina, piloncillo, vanilla extract, cinnamon, milk and water.

The word means "porridge" or "gruel" in Filipino, and covers any dish made with boiled and thickened rice or grains. Examples of lugaw include arroz caldo, champorado, and lelot balatong (lelot being the Kapampangan term for lugaw).

I prefer champorado freshly made, so I usually cook only one serving. But, if you like leftover champorado, by all means, make a bigger batch. It will get thicker as it cools. It will keep up to 3 days in the refrigerator in an airtight container.

Champorado is a traditional filipino breakfast dish. Champorado is made into a pudding by boiling sticky rice with cocoa powder or semi sweet chocolate. It's such a popular dish in the Philippines that grocery stores sell special chocolate bars called tablea and boxed mixes to use for making champorado at home.

Champorado can be chilled and kept in an airtight container for up to 3 days.

Filipino champorado in English loosely translates to Filipino chocolate rice porridge, Filipino chocolate rice pudding, sweet rice porridge, cocoa rice recipe or simply, and quite literally, chocolate rice.

Blooming cocoa powder means adding a hot liquid, like water, coffee, or melted fat, to cocoa powder in order to draw out its rich flavor. Doing this before adding the cocoa into the rest of a recipe can improve the end product—whether that be flourless chocolate cake or German chocolate cookies.

Can 2 year old eat Champorado? ›

Cacao and chocolate products are best reserved until closer to the second birthday because they contain caffeine. That said, small tastes of chocolate and small sips of atole, champurrado, hot cocoa, or another alcohol-free cacao or chocolate drink after a baby's first birthday are safe.

Consuming expired hot chocolate powder can potentially make you ill, although it's relatively rare if the product has been stored correctly. Hot chocolate powder usually has a long shelf life and often remains safe to consume after its best-before date, but its flavour and texture might be compromised.

In order to maximize your cocoa powder's shelf life, you'll want to keep it in a dry, cool place. And make sure the lid on the container is airtight, too. But as long as it's not moldy and it doesn't have an unpleasant odor, there's no reason to toss a jar of cocoa powder that's a year or two past its expiration date.

Champurrado is a warm, thick, and comforting drink during the fall and winter seasons. It's made with Mexican chocolate, milk, cinnamon, piloncillo (raw cane sugar), and corn flour. Sometimes cloves are added as well, but I am not a huge fan. What is this?

Chocolate/Cacao

Cocoa powder is produced from the slabs of roasted cocoa bean particles left behind when cocoa butter is extracted. As the pressing does not remove all the cocoa butter, so the particles remain coated with a thin layer of cocoa butter, all in all fat content of cocoa powder varies from 8% to 26%.

Cocoa powder is 58% carbohydrates, 14% fat, 20% protein, and 3% water (table). It contains several minerals in rich content (having a Daily Value of 20% or higher), including manganese, magnesium, phosphorus, potassium, iron, and zinc, while calcium levels are moderate (table).

Cocoa beans are the seeds of the cocoa tree (Theobroma cacao). The beans are used to make chocolate and are a source of many antioxidants. Cocoa contains a variety of chemicals, including antioxidants called flavonoids. It's not clear how these might work in the body, but they appear to relax the blood vessels.