Ube champorado is a twist on the original Filipino champorado. Made with glutinous rice, coconut milk, and ube, this will for sure be a filling breakfast or a tasty dessert/snack!
Ingredients and Substitutions
*The Recipe Card below includes all the full measurements for these ingredients!
Glutinous rice: To get that optimal champorado texture, we’ll be using glutinous rice for this recipe. You could also use standard white rice (e.g., Jasmine), but just expect the texture to be a little more on the looser side.
Coconut milk: Coconut milk and ube go absolutely perfect together. You can choose to leave it out and instead replace it with water, but the coconut milk adds an incredible depth of flavor to this dish.
Ube halaya: Halaya is basically a thick jam made with ube, sugar, and milk. While homemade halaya is best, for conveniency sake you can purchase halaya pre-made in most Asian/Filipino grocery stores.
Ube extract: This will help to intensify the ube flavor and deepen the champorado’s purple color.
Instructions
*The Recipe Card below includes all the full detailed instructions!
Combine the rice, water, and coconut milk together. Cook until softened.
Add in the ube halaya, ube extract, and a pinch of salt. Season with additional sugar to taste, if desired.
Serve warm and drizzle with evaporated milk and toasted coconut.
FAQs (Frequently Asked Questions)
How do I store leftovers?
Leftover champorado can be stored refrigerated in an airtight container for up to 4 days.
Is this eaten warm or cold?
Champorado can be eaten both hot or cold; it’s all up to personal preference!
Looking for more tasty dessert ideas? Here’s a couple more:
- Mango Sago
- Turon (Filipino Banana Springrolls)
- Leche Flan
- Mango Float
Ube Champorado (Ube Rice Porridge)
Ube champorado is a twist on the original Filipino champorado. Made with glutinous rice, coconut milk, and ube, this will for sure be a filling breakfast or a tasty dessert/snack!
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Ingredients
1 cup glutinous rice, rinsed
3 cups water
1.5 cups coconut milk
3/4 cup ube halaya (homemade or store-bought)
1.5 tsp ube extract
Pinch salt
*White sugar, to taste
- Toppings
Evaporated milk
Toasted coconut flakes
Directions
- Add the rice to a deep pot. Pour in the water and coconut milk and bring to a boil. Once boiling, lower the heat to a medium low, and continue simmering the rice for 15-20 minutes until the rice has softened and is no longer raw. Be sure to stir occasionally to prevent the bottom from scorching.
- Add in the ube halaya, ube extract, and a pinch of salt. Gently stir to combine, being sure not to overly break the rice grains.
- Season with additional sugar to taste (if desired) and stir gently until smooth. Add more water to the champorado if you prefer it to be more on the “soupy” side.
- Serve the ube champorado in a bowl drizzled with evaporated milk and topped with toasted coconut flakes. Enjoy!
Notes
- *For this recipe, I made the white sugar optional/to taste because depending on what ube halaya you use, it can greatly affect how sweet your champorado will already be. Some halaya is already incredibly sweet, so in those cases I wouldn’t add as much sugar (or any at all!)
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Delicious! I just put everything (besides the toppings) into a rice cooker under the “sweet rice” setting that I usually use for sticky rice, and it came out perfectly. Thank you!
Hi Mary, great tip using the rice cooker! Glad you enjoyed 🙂