Champurado recipe: 59 photos

Ingredients. It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (or coconut milk) and sugar to taste.

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.

5 days. 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.);})();(function(){window.jsl.dh(xlzHZuf0Hp_9wPAPz7SiuQs__104,

There are many versions of champurrado in different countries. A unique variant in the Philippines is champorado. Although adapted directly from Mexican champurrado via the Manila galleons, it differs in that it uses whole grains of glutinous rice instead of masa.

Champorado is a sweet and creamy chocolate rice pudding in the Philippines, a very popular breakfast item which originated from Mexico.