  Top: A bowl of champorado with milk; Bottom: Tabliya, locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans | |||||||
| Alternative names | Tsampurado | ||||||
|---|---|---|---|---|---|---|---|
| Type | Porridge | ||||||
| Place of origin | Philippines | ||||||
| Region or state | South East Asia | ||||||
| Serving temperature | Hot or cold | ||||||
| Main ingredients | Glutinous rice, tabliya, milk or coconut milk, sugar | ||||||
| Ingredients generally used | Daing or Tuyô and roasted cocoa beans | ||||||
| Variations | Tinughong | ||||||
| 244.30 kcal (1023 kJ) | |||||||
| |||||||
| Similar dishes | Champurrado | ||||||
Champorado or tsampurado[1] (from Spanish: champurrado)[1] is a sweet chocolate rice porridge in Philippine cuisine.
- ^ a b Almario, Virgilio, et al. 2010. UP Diksiyonaryong Filipino, 2nd ed. Anvil: Pasig.