Champorado

History

The history of champorado traces back to the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought cocoa and the knowledge of making champurrado to the Philippines, while tuba was introduced back in Mexico. Over time, the recipe changed as Filipinos replaced masa with sticky rice, transforming the Mexican champurrado into Philippine champorado.

Ingredients

Champorado is traditionally made by boiling sticky rice with tablea. It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk or coconut milk and sugar to taste.

A common pairing is with salted dried fish (daing or tuyo). Tinughong is a variant in the Visayan-speaking regions, made with sugar instead of tablea, sometimes with coffee or milk added. Other contemporary variants include ube champorado, which has purple yam flavoring and ube halaya, as well as white, pandan, and strawberry flavors.

Did You Know?

• The name of the dish originates from the Spanish word champurrado, derived from champurrar, meaning 'to mix'.
• It is also speculated to originate from the Malay words campur aduk, meaning 'mixed up'.