During the galleon trade between Mexico and Philippines some Mexican traders stayed in the Philippines and brought with them their Champurrado a warm thick chocolate drink made with corn flour and milk or water. Filipinos eventually changed the recipe and turned it into champorado a chocolate rice porridge.
In our country Champorado is usually served for breakfast and merienda. Some recipes use left over rice. It’s one way of turning cold rice into something yummy.
Another way to make champorado is with glutinous rice (Galapong). Glutinous rice is thicker and more flavorful. Many times champorado is eaten with “tuyo” salted dried fish. The salty fish paired with the sweet chocolate porridge makes for a lovely contrast.
Here’s my version of Champorado. You gonna love this! Pair it with fried dried fish, perfect!
If you’re looking for more merienda recipes check out our Merienda Series including “Halo-Halo ” Filipino Iced Mixed Fruit Dessert, Halayang Ube (Purple Yam Jam), Banana Lumpia – Turon, Bibingka Galapong, Puto Cheese (Steamed Rice Cake with Cheese), Mais con Yelo – Refreshing Filipino Snack, Bananas in Syrup – Minatamis na Sabang Saging, Banana Que – Fried Banana Skewers, Pancit Palabok – Filipino Noodle Dish, Biko (Sweet Rice Cake) Treat and Filipino Beef Empanada Recipe!
1 cup glutinous short grain sweet rice
1 cup milk
2-3 cups water
100 g unsweetened chocolate bar or 1 cup unsweetened cocoa powder
1/2 cup brown sugar
Wash rice and soak for at least 30 minutes.
Place rice and water in a saucepan; bring to a boil. Reduce heat to low, cover and cook for about 25 minutes.
Add chocolate (or cocoa powder) and sugar, stir and mix well. If it gets too thick, add more milk.
Serve in a bowl with swirls of milk on top, serve while it’s hot.
Share and Enjoy!!!