UP Diksiyonaryong Filipino
The ''UP Diksiyonaryong Filipino'' (UPDF; "UP Filipino Dictionary") is a series of monolingual Filipino dictionaries. The dictionaries were created by the Sentro ng Wikang Filipino of the University of the Philippines, with Virgilio S. Almario, ...
'', 2nd ed.
Anvil
An anvil is a metalworking tool consisting of a large block of metal (usually forged or cast steel), with a flattened top surface, upon which another object is struck (or "worked").
Anvils are as massive as practical, because the higher th ...
: Pasig. (from es, champurrado) is a sweet chocolate rice
porridge
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, ...
It is traditionally made by boiling sticky rice with ''
tablea
''Tsokolate'' (), also spelled ''chocolate'', is a native Filipino thick hot chocolate drink. It is made from ''tabliya'' or ''tablea'', tablets of pure ground roasted cacao beans, dissolved in water and milk. Like in Spanish and Mexican versi ...
'' (traditional tablets of pure ground roasted cocoa beans). It can be served hot or cold, usually for breakfast or ''
merienda
Merienda is a light meal in southern Europe, particularly Spain (merenda in Galician, berenar in Catalan), Portugal (lanche or merenda) and Italy (merenda), as well as Hispanic America, Philippines (meryenda/merienda), North Africa (Morocco), ...
coconut milk
Coconut milk is an opaque, milky-white liquid extracted from the grated pulp of mature coconuts. The opacity and rich taste of coconut milk are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food i ...
) and
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
to taste. It is usually eaten as is, but a common pairing is with salted dried fish ('' daing'' or '' tuyo'').
''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.
History
Its history can be traced back from the Spanish colonial period of the Philippines. During the
galleon trade
fil, Galyon ng Maynila
, english_name = Manila Galleon
, duration = From 1565 to 1815 (250 years)
, venue = Between Manila and Acapulco
, location = New Spain (Spanish Empire ...
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). Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican '' champurrado'' a Philippine ''champorado'' by replacing masa with sticky rice.
