Champorado or tsampurado[Virgilio Almario, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil Publishing: Pasig.] (from [ from champurrar 'to mix']
Ingredients
It is traditionally made by boiling Glutinous rice with tablea (traditional tablets of pure ground roasted ). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish ( daing or Daing).
Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it.
A popular new variant of champorado is ube champorado, which has a purple yam ( ube) flavoring and ube halaya. It is characteristically purple like all ube-based dishes.
History
Its history can be traced back from the Spanish colonial period of the Philippines. During the Manila galleon between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (while tuba was introduced back in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.
See also
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List of porridges
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Tsokolate
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Chocolate industry in the Philippines
