Traditional Filipino Tsampurado Recipe: A Sweet Chocolate Rice Pudding Delight

Ingredients

  • 1 cup of glutinous rice
  • 6 cups of water
  • 1 cup of cocoa powder
  • 1 cup of brown sugar
  • 1 teaspoon of vanilla extract
  • 1 can of evaporated milk
  • Condensed milk to taste

Steps and instructions

  1. Rinse the glutinous rice under cold water until the water runs clear.
  2. In a large pot, combine the rinsed rice and water. Bring to a boil over medium-high heat.
  3. Once boiling, reduce the heat to low and let it simmer, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
  4. When the rice is tender and the mixture has thickened, add the cocoa powder, brown sugar, and vanilla extract. Stir well until the cocoa and sugar are dissolved.
  5. Continue to cook on low heat for another 10 minutes, stirring occasionally.
  6. Remove from heat and stir in the evaporated milk.
  7. Serve hot, sweetening with condensed milk to taste.

Tools for making

  • Large pot - To cook the rice and prepare the tsampurado.
  • Stirring spoon - To stir the mixture and prevent sticking.
  • Measuring cups - To measure the rice, water, cocoa powder, sugar, and milk accurately.
  • Strainer - To rinse the glutinous rice before cooking.
  • Can opener - To open the can of evaporated milk.

Recipe variations

  • Adding coconut milk instead of evaporated milk for a creamier flavor.
  • Using dark chocolate instead of cocoa powder for a richer and more intense chocolate taste.
  • Adding a pinch of salt to enhance the flavors.
  • Incorporating crushed peanuts or toasted rice flakes as toppings for added texture and crunch.
  • Adding a tablespoon of instant coffee for a mocha twist.
  • Using muscovado sugar or honey instead of brown sugar for a different level of sweetness.
  • Adding sliced bananas or strawberries as a fruity addition.
  • Using almond milk, soy milk, or oat milk instead of evaporated milk for a vegan or lactose-free option.

Recipe overview

Tsampurado, also known as Champorado, is a comforting and rich Filipino dessert that is often enjoyed for breakfast or as a mid-afternoon snack. This dish is made with glutinous rice cooked into a thick porridge and sweetened with brown sugar and cocoa powder. The addition of evaporated milk and condensed milk gives it a creamy, delightful finish that is utterly irresistible. This recipe is relatively easy to make, requiring only a handful of ingredients and simple cooking steps. With this Tsampurado recipe, you can bring a taste of the Philippines right into your home. Enjoy it hot and adjust the sweetness according to your preference.

Common questions

  1. Can I use regular rice instead of glutinous rice? No, the sticky texture of glutinous rice is essential for the consistency of tsampurado.
  2. Can I use other types of sweeteners? Yes, you can substitute brown sugar with white sugar, muscovado sugar, or any other sweetener of your choice. Adjust the amount according to your preferred level of sweetness.
  3. Can I use milk instead of evaporated milk? Yes, you can use regular milk instead of evaporated milk, but it will result in a lighter flavor and texture.
  4. Can I add toppings to my tsampurado? Absolutely! Traditional toppings include crispy fried dried fish (tuyo) or salted fish (dilis). You can also add toasted rice flakes (pinipig), coconut flakes, or even marshmallows for a fun twist.
  5. Can I make tsampurado ahead of time? Tsampurado is best enjoyed fresh, but you can refrigerate any leftovers and reheat them on the stovetop or in the microwave. However, it may thicken further when refrigerated, so you may need to add a little water or milk when reheating.

Serving dishes and utensils

  • Pot - A large pot is needed to cook the tsampurado.
  • Stirring spoon - A spoon or spatula is necessary for stirring the tsampurado while it cooks.
  • Measuring cup - Measuring cups are used to accurately measure the rice, water, cocoa powder, sugar, and milk for the recipe.
  • Serving bowls - Bowls are needed to serve the hot tsampurado.
  • Condensed milk dispenser - A dispenser or container for condensed milk is useful for sweetening the tsampurado to taste.

Origin stories

Tsampurado, also known as Champorado, is a beloved Filipino dish typically enjoyed for breakfast or dessert. The rich and sweet chocolate rice porridge is a testament to the Philippines' history of global trade and cultural exchange. During the galleon trade era between Mexico and the Philippines, cacao was introduced to the islands and Filipinos, being inventive as always, incorporated it into their traditional rice porridge. The comforting mixture of sweet, sticky rice and rich chocolate has since become a staple in Filipino homes, a delightful treat that warms the heart and soul on any given day. It is commonly paired with tuyo, or dried fish, a combination that perfectly balances sweet and savory, illustrating the Filipino palate's fondness for complex flavors.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.