Hearty Ube Champorado Recipe

Many times have we said this — no rice? no dice — and so we think we already have established how much Filipinos love rice. We love rice so much, we can have it steamed, as a side dish to our favorite savory delicacies, as well as we can have it as a heavy, sweet treat we just can’t say no to. We can have it anytime, any day, for breakfast, lunch, and dinner; even merienda. Rice is such a holy grail for Filipinos really. There is just some thing about this carb-filled yummy that ties every meal altogether.

With that, another food Filipinos go loco about is none other than ube. In fact, we, Filipinos, really go uber loco about this well-known delicacy that we can also eat it as it is as well as we could have it as a spread or use it as a base for other ube pastries and desserts.

And so as our love for each goodie grow, Filipinos have found a way to mash both together and make an absolutely heart-eyes-worthy dish that is hard to say no— you know what, scratch that; because it is a dish that you won’t think about saying no to. Ube Champorado has making rounds for years now and we have tasted a lot of delicious versions from a variety of restaurants already, so here we are, with a version of our own.

As this one is something that has been in the food scene for quite a time now, Champorado is made with glutinous rice alongside cocoa powder; hence, Ube Champorado is of a rice porridge that is usually sweet and milky, given that it is made yummier with purple yam and dashed with powdered milk, condensed milk, or evaporated milk. Truly, this sweet treat for merienda is a favorite by many.

Love it all up and have it for breakfast tomorrow or even for merienda today. Just simply follow our recipe video down below. Enjoy it with your mom, dad, sis, and bro!

Ingredients:
 3 cups glutinous rice, rinsed
 4 cups of coconut milk
 740 ml evaporated milk
 1 cup of brown sugar
 1 cup of purple yam
 390 g condensed milk
 2 tbsp ube extract
 2 cups of water
 40 g of butter

Directions:
1

In a pan, over medium heat, pour the glutinous rice and water. Bring the rice to a boil for 25 to 30 minutes minutes and then lower to a simmer until the rice is cooked. Stir the rice to check consistency and you may add water if necessary.

2

Add coconut milk to the mix and then stir. Add brown sugar and then mix.

3

Add the purple yam, followed by the ube extract and evaporated milk and then mix everything thoroughly.

4

Lastly, add the butter and condensed milk to the mix. Cook and stir well until all ingredients are mixed well.

5

Serve Ube Champorado in a bowl. Top it with a swirl of condensed or evaporated milk and enjoy!

Ingredients

Ingredients:
 3 cups glutinous rice, rinsed
 4 cups of coconut milk
 740 ml evaporated milk
 1 cup of brown sugar
 1 cup of purple yam
 390 g condensed milk
 2 tbsp ube extract
 2 cups of water
 40 g of butter

Directions

Directions:
1

In a pan, over medium heat, pour the glutinous rice and water. Bring the rice to a boil for 25 to 30 minutes minutes and then lower to a simmer until the rice is cooked. Stir the rice to check consistency and you may add water if necessary.

2

Add coconut milk to the mix and then stir. Add brown sugar and then mix.

3

Add the purple yam, followed by the ube extract and evaporated milk and then mix everything thoroughly.

4

Lastly, add the butter and condensed milk to the mix. Cook and stir well until all ingredients are mixed well.

5

Serve Ube Champorado in a bowl. Top it with a swirl of condensed or evaporated milk and enjoy!

How to Cook Ube Champorado

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