Filipino Champorado Recipe (Chocolate Rice Porridge)

Last Updated On: Dec 22, 2025 by Aarthi

Champorado also known as tsampurado is a traditional Filipino sweet rice chocolate porridge usually served for breakfast. This is made with glutinous rice (Malagkit), Tablea(traditional tablets of pure ground roasted cocoa beans) and served with evaporated milk. It is a popular breakfast dish which has rich history rooted in Mexican influences. 

Champorado (Filipino chocolate rice porridge)

Remember the sticky rice I bought from Japan for Thai sticky mango rice , suman, and Taiwanese sticky rice? This is another recipe from that same sticky rice series.

Ever since I first saw this Filipino dish, it stayed on my mind. I kept craving it, and finally decided to make it. It turned out so comforting and delicious that I know this won’t be a one-time thing. I’ll definitely be making it again.

About Champorado

Champorado is one of those comforting dishes that instantly feels like home. It’s a traditional Filipino chocolate rice porridge made by cooking sticky rice slowly until soft and creamy, then stirring in tablea (native chocolate). The result is thick, glossy, and deeply chocolatey porridge. 

What makes champorado truly special is how it’s served. Unlike sweet chocolate porridges elsewhere, Filipinos often enjoy it warm with a drizzle of evaporated milk and, surprisingly, a side of tuyo or dried salted fish. The sweet, creamy chocolate rice with salty fish is the classic way. Champorado is usually served for breakfast. 

The dish has its origins in the Spanish colonial period in the Philippines. It is inspired by Spanish chocolate-based dishes and adapted using local ingredients like glutinous rice and native cacao. Over generations, champorado became a beloved Filipino staple, passed down in homes and memories rather than just recipes.

Similar recipes

Filipino Biko

Filipino Suman

Thai sticky mango rice 

Taiwanese sticky rice 

How to cook sticky rice 

Ice-cream mochi

FAQ

1)Can we make champorado without tablea

Tablea is the roasted, ground, and molded nibs of fermented pure cacao beans without added ingredients and additives. You can easily substitute with unsweetened good quality cocoa powder. 

2)What is the difference between champorado and champurrado?

While the Mexican champurrado (notice the spelling difference) is made with corn or masa while Filipino variety is made with sticky rice and cocoa, doused with evaporated milk and is a popular breakfast item in the Philippines.

Ingredients

Glutinous rice – Sticky rice also known as glutinous rice is the main ingredient for this recipe. Wash it well and soak for easy cooking. 

Cocoa powder – traditionally Tablea is used. It is roasted, ground, and molded nibs of fermented pure cacao beans without added ingredients and additives. You can use unsweetened cocoa. 

Sugar – I used brown sugar, you can use regular white sugar. 

Salt – a pinch of salt enhances the taste. 

My Personal Tips

Champorado takes slightly long time to cook. So it is important to soak the rice prior which makes it cook faster. Also cocoa powder, sugar should be added once rice is cooked.

You can add both cocoa and sugar to your taste. I found that when you add in the begining it may take even longer.

Step by Step Pictures

1)Wash sticky rice 3 to 4 times to remove excess starch. Soak sticky rice minimum for 3 to 4 hours or overnight. 

2)In a heavy bottom pan. Pour water and heat till it comes to a full boil. Add in strained rice and mix well. Let it come to a full boil.

3)Simmer and let it cook for 15 to 20 minutes until rice is cooked well. Keep mixing in-between. Taste and check whether it is cooked. 

4)Once the rice is cooked, add in cocoa powder, brown sugar and salt. Mix well.

5)Let this cook together for 4 to 5 minutes on medium heat. Keep stirring constantly. 

6)Now turn off the heat. Allow to cool for 15 minutes.

7)Spoon champorado into serving bowl.

8)drizzle with cream or evaporated milk.

9)Serve warm. 

Expert Tips 

• Make sure to wash and soak sticky rice for at-least 3 to 4 hours. This makes rice softer and allow it to cook faster. 
• You can add more or less cocoa powder and sugar to your taste. 
• White sugar can be used instead of brown sugar 
• Traditionally champorado is served with drizzle of evaporated milk. You can drizzle heavy cream or milk to your taste . 

Serving and Storage 

Leftover champorado can be stored in fridge. Reheat in microwave or on stove top when serving. You may need to add more milk or water if it gets too thick. 

📖 Get Recipe

Filipino Champorado Recipe (Chocolate Rice Pudding)

Champorado also known as tsampurado is a traditional Filipino sweet rice chocolate porridge usually served for breakfast. This is made with glutinous rice (Malagkit), Tablea(traditional tablets of pure ground roasted cocoa beans) and served with evaporated milk. It is a popular breakfast dish which has rich history rooted in Mexican influences. 

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Soaking Time 8 hours hrs

Total Time 8 hours hrs 50 minutes mins

Course Dessert

Cuisine Phillipines

Servings 4 servings

Calories 228 kcal

Ingredients  

1x2x3x

• ½ cup Sticky rice
• 500 ml Water
• ⅓ cup Unsweetened Cocoa powder
• ½ cup Brown sugar
• ½ teaspoon Salt
• ¼ cup Evaporated Milk or Cream for Serving

Instructions 

• Wash sticky rice 3 to 4 times to remove excess starch. Soak sticky rice minimum for 3 to 4 hours or overnight.

• In a heavy bottom pan. Pour water and heat till it comes to a full boil. Add in strained rice and mix well. Let it come to a full boil. Simmer and let it cook for 15 to 20 minutes until rice is cooked well. Keep mixing in-between. Taste and check whether it is cooked.

• Once the rice is cooked, add in cocoa powder, brown sugar and salt. Mix well. Let this cook together for 4 to 5 minutes on medium heat. Keep stirring constantly.

• Now turn off the heat. Allow to cool for 15 minutes. Spoon champorado into serving bowl, drizzle with cream or evaporated milk. Serve warm.

Notes

• Make sure to wash and soak sticky rice for at-least 3 to 4 hours. This makes rice softer and allow it to cook faster.
• You can add more or less cocoa powder and sugar to your taste.
• White sugar can be used instead of brown sugar
• Traditionally champorado is served with drizzle of evaporated milk. You can drizzle heavy cream or milk to your taste .

Serving and Storage

Leftover Champorado can be stored in fridge. Reheat in microwave or on stove top when serving. You may need to add more milk or water if it gets too thick.

Nutrition

Serving: 1servingsCalories: 228kcalCarbohydrates: 52gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 324mgPotassium: 211mgFiber: 3gSugar: 28gVitamin A: 38IUVitamin C: 0.3mgCalcium: 80mgIron: 2mg

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @aarthi198689@gmail.com and I’ll help as soon as I can.

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