Champorado (Tagalog: Champorado) is a sweet chocolate rice porridge in Filipino cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown color and usually with milk and sugar to make it taste sweeter. However, dry champorado mixes, which may be found in some Asian food stores, are prepared by just adding boiling water. It can be served hot or cold and with milk and sugar to taste. It is served usually at breakfast and sometimes together with salty dried fish locally known as tuyo.
The pudding becomes very thick and the lighter milk helps to "loosen" it. It's almost like eating "chocolate oatmeal". It can be eaten as a snack or dessert as well. Sweet rice can be found in most aisles of an Asian grocery store.
Its history can be traced back from Mexico. During the so called "Barter Trade" between Mexico and Spanish Philippines, there were Mexican traders, slaves etc. who stayed in the Philippines and with them the knowledge of making Champurrado (this is the same reason why there isTuba in Mexico). But through the years, the recipe changed; Filipinos eventually found ways to make the Mexican Champpurado a Filipino Champorado by adding rice.
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