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Contents

   



(Top)
 


1 Ingredients  





2 History  





3 See also  





4 References  














Champorado






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From Wikipedia, the free encyclopedia
 

(Redirected from Tsampurado)

Champorado

Top: A bowl of champorado with milk; Bottom: Tabliya, locally made tablets of pure chocolate made from fermented, toasted, and ground cocoa beans
Alternative namesTsampurado
TypePorridge
Place of originPhilippines
Region or stateSouth East Asia
Serving temperatureHot or cold
Main ingredientsGlutinous rice, tabliya, milkorcoconut milk, sugar
Ingredients generally usedDaingorTuyô and roasted cocoa beans
VariationsTinughong

Food energy
(per serving)

244.30 kcal (1023 kJ)

Nutritional value
(per serving)

Protein7.60 g
Fat10 g
Carbohydrate54.50 g
Similar dishesChampurrado

Champoradoortsampurado[1] (from Spanish: champurrado)[1] is a sweet chocolate rice porridgeinPhilippine cuisine.

Ingredients[edit]

It is traditionally made by boiling sticky rice with tablea (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or merienda, with a drizzle of milk (orcoconut milk) and sugar to taste. It is usually eaten as is, but a common pairing is with salted dried fish (daingortuyo).

Tinughong is a variant of champorado in the Visayan-speaking regions of the Philippines. It is usually made by boiling sticky rice with sugar instead of tablea. Coffee or milk are sometimes added to it.[2][3]

A new variant of champorado is ube champorado, which has a purple yam (ube) flavoring and ube halaya. It is characteristically purple like all ube-based dishes. Other contemporary variants include white, pandan and strawberry flavors.

History[edit]

Its history can be traced back from the Spanish colonial period of the Philippines. During the galleon trade between Mexico and the Philippines, Mexican traders brought the knowledge of making champurrado to the Philippines (on the way back, they introduced tuba in Mexico pampanga). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.[4]

See also[edit]

References[edit]

  • ^ Rose Catherine S. Tejano (December 16, 2012). "Sikwate Stories". The Bohol Chronicle (344). Archived from the original on August 13, 2016. Retrieved July 28, 2016.
  • ^ "Bisaya English Translation of "tinughong"". Cebuano Dictionary. Sandayong.com. Archived from the original on September 14, 2016. Retrieved July 28, 2016.
  • ^ "Mexico Champorado". January 31, 2011. Retrieved May 8, 2018.

  • Retrieved from "https://en.wikipedia.org/w/index.php?title=Champorado&oldid=1232841394"

    Categories: 
    Philippine rice dishes
    Guamanian desserts
    Porridges
    Chocolate desserts
    Milk desserts
    Christmas food
    Hidden categories: 
    Articles with short description
    Short description is different from Wikidata
    Use mdy dates from October 2022
    Use Philippine English from October 2022
    All Wikipedia articles written in Philippine English
    Articles containing Spanish-language text
     



    This page was last edited on 5 July 2024, at 21:52 (UTC).

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