Our national hero Jose Rizal may be surrounded of stories about his famous writings and his bravery, but there is more to this exclusive hero that makes his tale memorable not only to young Filipinos but to old folks alike. When Rizal was still a young Pepe, he came up with his very own chocolate porridge, also known as Champorado. Word has it that in an effort to change his rice that’s day-old into something beyond palatable, he poured a cup of Spanish hot chocolate on it and he finally had his fill of his very own Champorado. But of course, the Champorado we eat today is downright different from young Pepe’s, as his chocolate porridge is much contentious. On the other hand, it’s still a nice story to tell to young kids who wants to know the story behind this delicious and filling chocolate porridge.
The history of Champorado was traced back when Mexican traders introduced it to Filipinos during the era of Galleon trade. Some of the Mexican traders stayed in the Philippines and brought with them the recipe of “champurrado” in the Philippines. Champurrado drinks were whipped up by using “molinillo,” a wooden whisk that is rolled between the palms of one’s hands then stirred back and forth in the mixture until it is frothy and aerated. As the years passed, Filipinos have finally found ways to make the original brownish, sticky Mexican champurrado into a more Philippine Champorado by adding rice.
Champorado is chiefly made of sticky glutinous rice, or day-old rice and cocoa powder. Some people prepare it with chocolate baking bars, while others use Tablea, a dry cocoa tablet that’s used to prepare the traditional Filipino hot chocolate. The glutinous rice is poured in a cooking pot filled with boiling water and is simmered for a few minutes. Then the cocoa powder is added in the pot and is mixed continuously for several minutes. Some people add sugar to sweeten the mixture, while some opt for honey as healthy alternative in sweetening the porridge. It’s also usually topped with fresh milk or evaporated milk as a prerequisite, as it adds distinct creaminess to it. Because it’s usually served at breakfast time, many Filipinos love to have this sweet, tasty bowl treat with sun-dried, salted fish called “tuyo” as it creates balance to the sweetness of the Champorado.
