In Philippine cuisine, champorado, also known as tsampurado, is a sweet chocolate rice porridge. Traditional recipes call for tablea, which are traditional tablets composed of pure ground roasted cocoa beans. The sticky rice is cooked along with tablea. It can be served hot or cold, commonly for breakfast or merienda, with milk (or coconut milk) and sugar to taste. This porridge is typically consumed on its alone, but daing or tuyo, salted, dried fish, is a popular accompaniment. It's also customary to have it with some bread or pandesal on the side.
In the Visayan-speaking zones of the Philippines, tiguong is a form of champorado. Instead of tablea, sticky rice is cooked with sugar in this version. Sometimes, it's enhanced with milk or coffee.
Its origins can be traced to the Philippines' time under Spanish colonial rule. Mexican merchants carried the art of manufacturing champurrado to the Philippines during the galleon trade between Mexico and the latter. The recipe evolved through time. Subsequently, Filipinos discovered a way to transform the Mexican champurrado into a Philippine champorado. They simple swapped masa with sticky rice.
Tableya, also known as Tablea, are chocolate discs prepared from ground-up cacao beans. Unsweetened cocoa powder or dark chocolate bars can also be used. Let's learn this exotic and unique porridge.