θɹuː ðə jˈɪɹz, ðə ɹˈɛsᵻpˌiː tʃˈeɪndʒd; fˌɪlɪpˈiːnoʊz ᵻvˈɛntʃuːəli fˈaʊnd wˈeɪz tə mˌeɪk ðə mˈɛksɪkən tʃˌæmpɚɹˈɑːdoʊ ɐ fˈɪlᵻpˌiːn tʃˌæmpoːɹˈɑːdoʊ baɪ ɹᵻplˈeɪsɪŋ mˈɑːsə wɪð stˈɪki ɹˈaɪs.
Through the years, the recipe changed; Filipinos eventually found ways to make the Mexican champurrado a Philippine champorado by replacing masa with sticky rice.