Tablea Champorado (Filipino Chocolate Rice Porridge)

Here's how to cook champorado, the rich Pinoy chocolate rice porridge, using tablea.
🍛 Soon: Buy & sell home-cooked food in PH
6–8 servings
Wait Time
30 Mins
Active Time
30 Mins

Champorado is a Filipino start-of-the-day staple that almost doubles as a dessert: chocolate rice porridge made with sticky rice (malagkit) and chocolate (usually tablea). It's creamy, sweet, and filling, best eaten on a cold day.

What is Tablea?
Filipino tablea or tableya, meaning "tablet", are pucks of pure chocolate. They are made with local cacao beans that have been fermented, dried, roasted, ground, and shaped into coins or balls. Tablea serves as the main ingredient for sikwate/tsokolate (Filipino-style hot chocolate) and champorado (chocolate rice porridge).

This recipe guides you through how to cook a perfect version of traditional tablea champorado. No fancy ingredients, no out-of-this-world techniques. A tried-and-tested method to make champorado that gives you the pure flavor of cocoa and the pure texture of malagkit in a thick, creamy soup.

  • 1 cup glutinous rice (preferably long-grain), uncooked
  • 8 cups water
  • 200g sweetened tablea, crushed
  • milk of choice, for finishing

Add rice and water in a large pot over high heat. Bring to a boil, stirring occasionally to prevent clumping. Once boiling, stir again to break up clumps of rice. Reduce heat to low and simmer, stirring constantly, about 10-15 minutes or until rice is tender.


Once the rice is tender, turn the heat to high. Stir the rice vigorously to break up the grains and release the starches until mixture has thickened, about 10 minutes.


Lower heat back down to medium and add the tablea. Stir until tablea is completely dissolved and distributed. Remove from heat and divide between bowls. Serve warm, with a drizzle of milk if desired.

Substitutions & FAQs

Get your Kitchen Needs in our Shop

Pepper Shop HeroPepper Shop Hero