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Champorado Recipe (Filipino Chocolate Rice Porridge)

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Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy and very chocolatey; just the kind of boost we need in the morning!

(If you love starting your day with chocolates – who doesn’t? – you’ll love these Chocolate Ricotta Muffins with Walnuts & Chocolate Chips or these Super Chocolatey Double Chocolate Waffles.)

Champorado Recipe (Filipino Chocolate Rice Porridge)

I grew up eating champorado (pronounced exactly as it’s spelled: champ-o-ra-do) or Filipino chocolate rice porridge. It’s traditionally eaten for breakfast, though I also eat it for mid-morning snack, afternoon snack, dinner and even dessert! (I eat like a hobbit lol).

There are a lot of variations of champorado recipe (e.g. made with oatmeal or cocoa powder) but my favourite is still the kind my grandmother makes – sticky or glutinous rice + tablea (the same cacao tablets used for tsokolate or Filipino hot chocolate).

It’s rich, very chocolatey Filipino comfort food. Perfect for these chilly winter mornings. But really, it’s a great start to the day, any season!

How do you make champorado?

Champorado Recipe (Filipino Chocolate Rice Porridge)

Luckily, champorado is so easy to make. It doesn’t take much time at all in the morning. (For the detailed recipe, please scroll to the bottom where you will find a printer-friendly recipe card.)

  • DISSOLVE TABLEA. In a medium saucepan, boil water. Add roughly chopped tablea and stir until dissolved.
  • COOK RICE. Add glutinous or sticky rice and brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes). Stir occasionally.
  • ENJOY! We usually serve it warm topped with milk and with salty fish on the side (if we can find salty fish or tuyo here. Otherwise, bacon will do too!).

Related: Chocolate Peanut Overnight Oats

How to cook champorado using tablea

Champorado Recipe (Filipino Chocolate Rice Porridge)

This site contains affiliate links. As an Amazon Affiliate, I earn commission from qualifying purchases. See Terms of Use for more information.

Tablea are pure cacao balls or disks popular in the Philippines. They are typically dissolved in boiling water or hot milk by beating them with a batidor or wooden whisk.

I don’t own a batidor so what I do is roughly chop the tablea before mixing them in water or milk. This helps dissolve them faster and results to a smoother mixture.

Tablea are available sweetened or unsweetened. When making tsokolate, I use sweetened tablea. For champorado, I use unsweetened.

But if you can only find sweetened tablea no worries. You can still make champorado, just adjust (or altogether omit) the sugar in the recipe.

What kind of rice is used for champorado?

Champorado Recipe (Filipino Chocolate Rice Porridge)

As for the rice – ideally you should use sticky or glutinous rice to get thick, creamy champorado. They’re usually available in Asian supermarkets and I’ve seen them in our local supermarkets too.

If you can only find regular rice, opt for white rice. Just watch that it doesn’t break apart or get too mushy the longer you cook it.

Related: The Ultimate List of Breakfast Ideas

Other breakfast ideas

There you have it. Chocolate + rice = sweet chocolate rice porridge. If there ever was an excuse to eat chocolate for breakfast, this is it!

Though whether you eat champorado for breakfast or snack or dessert, it’s delicious. Hope you try it.

Here are other breakfast ideas for you to explore:

Champorado Recipe (Filipino Chocolate Rice Porridge)

Champorado Recipe (Filipino Chocolate Rice Porridge)

Author: Jolina
Champorado or Filipino chocolate rice porridge is a traditional Filipino breakfast. Made with sticky rice and pure cacao tablets, it’s rich, creamy, chocolatey.
5 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Breakfast
Cuisine Filipino
Servings 6 people
Calories 183 kcal

Ingredients
 
 

Instructions
 

  • In a medium saucepan, boil 5 cups of water. Add 5 pcs roughly chopped tablea and stir until dissolved.
  • Add 1 cup glutinous or sticky rice and 1/2 cup brown sugar and stir. Bring down to a simmer and cook until the rice is cooked through and until the mixture reaches the consistency of porridge (15-20 minutes, see notes). Stir occasionally.
  • Serve warm, topped with milk (optional).

Video

Notes

Keep in mind that the champorado will continue to thicken as it cools. So once the rice is cooked, even if your mixture is looking a little soupy, best to remove from heat. The rice will continue to absorb some of that liquid as it sits.

Nutrition

Calories: 183kcalCarbohydrates: 43gProtein: 2gSodium: 17mgPotassium: 48mgSugar: 17gCalcium: 25mgIron: 0.6mg

Nutritional information are estimates only.

Keyword Authentic, Comfort Food, Easy
Tried this recipe?Tag @iamtheunlikelybaker I'd love to see your creations!

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Recipe Rating




Erlinda Nanquil

Tuesday 18th of June 2019

I used to cook the glutinous rice first before adding the chocolate and sugar. I followed your instruction this time and I found it lesser time-consuming than my method. It’s even thicker! Love it! Thank you for sharing your recipe.

Jolina

Monday 24th of June 2019

That's awesome Erlinda! Glad you liked it :)

Grace

Thursday 14th of February 2019

I have never heard of chocolate rice porridge, I'm a big fan of rice porridge. Thank you for sharing the recipe. I will definitely try it.

Arlene Mobley

Friday 25th of January 2019

This would be a perfect Valentine's Day breakfast for someone special.

Veena Azmanov

Thursday 24th of January 2019

I have never tasted tablea or cooked it myself. This looks so good. I must look for this so I can try it. I love that this is for breakfast. Perfect for the weekend.

Jolina

Tuesday 29th of January 2019

You would love tablea Veena! It's super chocolatey :)

Denise

Thursday 24th of January 2019

Oh my goodness does that look good! What can you substitute if you can't find tablet? Some type of unsweetened chocolate bar?

Jolina

Tuesday 29th of January 2019

Hi Denise! Some cooks just use unsweetened cocoa powder.