Tsampurado / Champorado (Spanish: champurrado) is a sweet chocolate rice porridge in Philippine 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 champurado mixes 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.
I specifically know this recipe being served by my mom during rainy season. A warm treat for a cold wet weather.
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| Photos by SDeluz |
Ingredients:
1 cup glutinous rice
6 cups water
1/4 cup cacao
1/2 cup sugar
evaporated milk
Procedure:
1. Clean glutinous rice. Boil rice with 3 cups water. Occasionally stir to prevent rice from sticking in the pan.
2. Add 1/2 cup water at a time until rice is done. Rice is done when it is transparent.
3. Add cacao and sugar last.
4. Serve warm with evaporated milk.
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