Comments on: Champorado / Chocolate Rice Pudding

By: Divina

Divina — Sun, 20 Sep 2009 09:33:21 +0000

Mr MM. I have never had champorado with my entire life. I think growing up in a chinese family, my dad never serve champorado. I know its odd. I’m going to make my own champorado this week.

By: lui

lui — Mon, 09 Mar 2009 19:25:49 +0000

Nanay used to make champorado from freshly grounded cacao beans and peanuts. This pasty blend was available in the public market of Hulo, Malabon City. Cacao/peanut ratio? beats me. I guess the peanut imparts the right amount of saltiness to the dish, aside from the added linanam of peanut oil. She used a mix of malagkit and regular rice to yield the right consistency. Served with milk (evap) and sugar on the side. Eat chamoprado with pritong tuyo or tapang baka(crispy,drier version) for that “agaw tamis at alat” experience.

By: HungryDude

HungryDude — Fri, 01 Feb 2008 20:21:00 +0000

CHAMPION RADO!! this is an absolute Comfort food in our Household up to this Day. Unfortunately i haven’t had this for the longest now. Tuyo and daing seems an odd combination but i could imagine the complexity of champurado fighting the saltiness of the Fish? :)

Imagining further, sounds looks like a chocolate fish contortion, heeehee. And did champurado originate from our hispanic Heritage? I know the “Mexican Chapurrado” is Chocolate based drink with Hominy flour and anise or vanilla bean, that they use to serve for Breakfast. Sometimes mixed with alcohol? Was ours purely a Pinoy version where we added Glutinous rice or regular rice, hence kicking it up a notch?

By: cris

cris — Tue, 06 Nov 2007 08:00:38 +0000

my version is ordinary rice, “ricoa” cocoa powder and white sugar,
i add evaporated milk when it is served not when its cooked.
then put some “Chippy” or “granny goose tortillas chips” on top.
Sarap !

Put the left over refrigerated (not frozen),
then just put milk and it becomes ice cream champorado.
Sarap !

By: chick

chick — Thu, 16 Aug 2007 03:34:52 +0000

i just like it w/ milk and a bit of sugar.. especially on a rainy day.. comfort food! :D

By: buckythetarayslayer

buckythetarayslayer — Tue, 14 Aug 2007 21:43:51 +0000

My mommyla makes great champorado (notice a theme here, all the champorado experts are our grandmas?). She often serves it with flaked tuyo or this dried fish from Bicol called nyuluk (new look?). Ang sarap lalo na pag signal number 3 na ang bagyo…

By: JT

JT — Mon, 18 Jun 2007 05:23:35 +0000

Mmmm…tsamporado!!! My Yaya used to make it with grated dark chocolate AND powdered chocolate. When my sister and I were children, we had more “American” tastes. I think I remember Yay making it with oatmeal sometimes to please our “American” palates. Now that I am grown and appreciate more tunay na Pinoy things, oatmeal seems a poor substitute for malagkit. I prefer it with tuyo or dilis like many who have posted here. The funny thing is, my husband is American, so cooking tuyo is a little off-putting for him. So now my “American” substitute is bacon or country ham. Angsarap, especially the country ham. No substitute for the tuyo (my favorite), though, so I still sneak it in when he’s not around! ;-)

By: Joey Tabaco

Joey Tabaco — Sun, 17 Jun 2007 22:06:45 +0000

A nice reminder of the chocolate lugao my mom use to make when we were growing up here in metro nyc. Happy Father’s Day to you.

By: ANDREA G-RARD

ANDREA G-RARD — Fri, 08 Jun 2007 16:05:09 +0000

omg.
i love rice pudding so much
it makes my day every morning when i eat it for breakfast
it makes me want to go crazy and run around in the sand pit outside my house
i love plad.
its pretty much my life
but rice pudding beats it out because it tastes so amazing
accept it looks like beans
so i told my friend katie to never ever beans again
becasue of this one little problem we had at our other friend rylees house
it wasn’t good
and jessica likes orange tasteing water?
k I LOVE RICE PUDDING

By: jun jun

jun jun — Sun, 03 Jun 2007 00:41:51 +0000

make champorado with half glutinous and half regular rice. Use Hershey’s cocoa powder. Don’t add so much sugar, i use splenda since I am diabetic. Don’t forget to add a pinch or two of salt. I love it with tuyo, danggit and any dried salted fish….sarap….