Champorado is the famous Filipino breakfast dish that’s a favorite among chocolate lovers – chocolate rice pudding! Read about the champorado history, its origins, and how it became truly Filipino.
From Champurrado to Champorado
The origins of the Filipino champorado begin across the globe in Mexico with the Mexican champurrado, a thick drink consisting of chocolate, piloncillo, cinnamon, milk, and masa de maiz or masa harina.
During the Spanish colonial period in the Philippines, Mexicans from the Manila-Acapulco Galleon Trade brought recipes that they missed from their home country. In the years and centuries to follow, Filipinos adapted the champurrado with what was locally available. So from champurrado, it became champorado with chocolate, milk, and local glutinous rice as the thickener.
During the American colonial period, cocoa powder was introduced resulting in many recipes swapping the blocks of chocolate for the powdered form.
To fully enjoy the champorado experience, splash milk on top and add little dried anchovies, called dilis, for a sweet, salty, creamy Filipino breakfast.
Buy Champorado for your home!
White King Champ-O-Rado Chocolate Rice Porridge Mix 227g, 3 Pack
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