Here’s an easy Ube Champorado recipe, a classic Filipino rice porridge with a twist! Instead of chocolates, this champorado is loaded with the goodness of ube (purple yam) flavor. It’s a sweet and delicious rice dish that’s perfect for breakfast or snack and as a dessert!
Love Ube? Try my Ube Buchi, Ube Biko, Ube Puto, or Ube Donut Holes!
What is Ube Champorado?
Champorado is a sweet and creamy chocolate rice porridge usually eaten as breakfast or snack in the Philippines. It is normally made with glutinous rice, milk, sugar and cocoa powder or pure cacao (tablea) tablets which are boiled and stirred together until the desired consistency is achieved.
The word “champorado” was derived from the Mexican drink called “Champurrado”. Some Mexican traders stayed in the Philippines and brought with them champurrado’s recipe during the galleon trade between Philippines (under Spanish regime) and Mexico.
Initially, it was enjoyed as a drink but later on Filipinos started adding rice to it making it a full breakfast meal.
In this recipe, I used the sweet and delicious ube (purple yam) flavor instead of the classic chocolate taste for a unique twist! This ube-based rice porridge recipe can be served anytime of the day as long as you want.
It’s super quick and easy to make, comforting and satisfying. This is definitely a perfect treat for ube lovers and a great dish to serve whenever the rainy season hits!
Tips and Procedures:
- It is best to serve this while it is still warm.
- Feel free to use fresh ube tubers or ube powder for the flavoring.
- You may serve this with a powdered milk or condensed milk topping.
- Add more water and keep on stirring if the porridge gets too thick and the rice is not yet cooked.
- Once the glutinous rice is done and the desired consistency is achieved, remove it from heat. Please note that even after cooking, the glutinous rice will continue to expand and absorb the liquid.
- Storage: Keep the leftover in an airtight container for up to 3 days in the refrigerator. The sticky rice will soak up most of the water which causes it to thicken as it chills. Add water or milk to thin it out when reheating, or simply eat the champorado chilled.
How to Make Ube Champorado:
Listed below are all the ingredients you will need:
- water
- glutinous rice
- coconut cream
- evaporated milk
- condensed milk
- brown sugar
- ube flavoring
- salt
In a large saucepan over medium heat, add water, rice, and bring the mixture to a boil, occasionally stir with a wooden spatula. Then, continue stirring until the rice grains are fully cooked and the desired consistency is achieved, about 10 minutes:
Add the coconut cream, evaporated milk, condensed milk, brown sugar, ube flavoring, salt and continue stirring for about 6 minutes:
Ladle into serving bowls and serve immediately. Enjoy!
Frequently Asked Questions:
Yes, porridge is rich in carbohydrates and too much intake of it can increase the blood sugar and may cause a wider waistline.
Champorado or tsampurado is a sweet chocolate rice porridge in Philippine cuisine.
Yes, the long soaking gives the glutinous rice more flavor and a softer texture. You can take a shortcut and soak it in warm water for just 2 hours.
Ube Champorado
Ingredients
- 1 cup glutinous rice rinsed & drained
- 4 cups water
- 2 tablespoons ube flavoring
- 1 cup coconut cream
- 1 cup evaporated milk
- ¾ cups condensed milk
- 3 tablespoons brown sugar
- pinch of salt
Instructions
- In a large saucepan over medium heat, add rice, water and bring the mixture to a boil, occasionally stir with a wooden spatula.
- Continue stirring until the rice grains are fully cooked and the desired consistency is achieved, about 10 minutes
- Add the ube flavoring, coconut cream, evaporated milk, condensed milk, brown sugar, salt and continue stirring for about 6 minutes.
- Ladle into serving bowls and serve immediately.
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