Ube Champorado is a type of Filipino sweet porridge made with glutinous rice, coconut milk and ube, traditionally champorado is prepared with cocoa but this version adds nice colourful twist to it. Like me, you will be surprised how good this type of champorado is! And yes, this recipe uses real ube giving it that nice texture.
Yup, even champorado now is given this ube twist. The first time I saw this dish I was wondering how it would taste like, ube flavour is not that strong as compared to cocoa, adding that to another tasteless ingredient like glutinous rice wonāt make things better. I was sceptical, so it took me a while to make it at home, until one day when we had some spare ube in the freezer as a left over when I made an ube halaya, I decided to try it.
Most of the recipes online either use the bottled ube halaya and/or ube flavouring which makes sense in giving it that flavour but the texture you will get from them will be different, becuase the bottled ube is quite smooth and what makes an ube, “the UBE”, is its gentle but grainy texture hence I will using the real thing, which I will be grating and adding it to the rice. To add even better flavour, I will be using coconut milk and palm sugar giving it that real ube halaya flavour that we all know of.
The result was surprisingly good, it has the body of flavour I expected it to have. It has the same comforting feel like the champorado. It was sweet and creamy as well, so it is also good with any dried salted seafood, like dilis, danggit, tuyo or even pusit. For me it felt like a combination of three dishes; biko, ube halaya and champorado, if you love all of them then I suggest you should give this a try and stop being sceptical like me.
Ube Champorado is a type of Filipino sweet porridge made with glutinous rice, coconut milk and ube, traditionally champorado is prepared with cocoa but this version adds nice colourful twist to it.
In a pot combine glutinous rice and water. Bring to a boil then simmer in low heat for 12 minutes.
Give it a mix once in a while to prevent it from sticking at the bottom of the pot.
Add the rest of the ube champorado ingredients, give it a good mix then simmer in low heat for an additional 10 minutes or until rice is very tender. Make sure the water does not dry out during the process so check the liquid levels once in a while and add water to you desired consistency.
Turn heat off, serve with evaporated milk/powdered milk and muscavado sugar on the side. Best eaten with any dried salted fish.
I haven’t tried ube yet (Despite the fact it’s been a huge trend lately). So while I’m not quite sure about its taste, I always admit the colour is gorgeous! And rice porridge / pudding with ube? How unique and intriguing!
This is really striking! I had to look up ube and they said we could substitute purple sweet potatoes. But even those are so expensive. I may have to try harder to grow some.
That looks like a carb heaven :-))
I haven’t tried ube yet (Despite the fact it’s been a huge trend lately). So while I’m not quite sure about its taste, I always admit the colour is gorgeous! And rice porridge / pudding with ube? How unique and intriguing!
★★★★★
Can’t say I’m fond of the colour! LOL!!! I’d love the fried dried anchovies you had there though. Excellent appetiser!
Such a beautiful color and Iām excited to taste this. No fresh ube here but I did see frozen in the Asian market where I bought the extract.
We don’t really see fresh ube here, but I need to track some down. This looks incredible…and it sounds delicious, too!
★★★★★
This is really striking! I had to look up ube and they said we could substitute purple sweet potatoes. But even those are so expensive. I may have to try harder to grow some.