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.