|Course||"Merienda" Tea time/ Snack|
|Place of origin||Philippines|
|Serving temperature||Hot or cold|
|Main ingredients||Glutinous rice, cocoa powder, milk or Coconut milk, sugar|
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 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 merienda or snack time in the afternoon, and sometimes together with salted dried fish (daing or tuyo). The pudding becomes very thick and the lighter milk helps to "loosen" it. It can be eaten as breakfast or dessert as well.
Tinughong is another variant of champorado in Visayan-speaking regions which do not necessarily include chocolate. It's usually made from old cooked rice boiled again with sugar, resulting in a sweet gruel. Coffee or milk may sometimes be added.
Its history can be traced back from the Spanish Colonial Period. During the galleon trade between Mexico and the Philippines, there were Mexican traders who brought to the Philippines the knowledge of making champurrado (on the way back, they introduced Tuba in Mexico). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.
- Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig.
- Rose Catherine S. Tejano (16 December 2012). "Sikwate Stories". The Bohol Chronicle (344). Archived from the original on 13 August 2016. Retrieved 28 July 2016.
- "Bisaya English Translation of "tinughong"". Cebuano Dictionary. Sandayong.com. Archived from the original on 14 September 2016. Retrieved 28 July 2016.
- "Mexico Champorado". Retrieved 8 May 2018.