Creamy Ube Champorado
Recipe Guy
Filipino | Breakfast | Desserts
Sticky rice gives this ube champorado its creamy body before the coconut milk even goes in. Mashed ube or halaya adds substance as well as color, and a final milk drizzle lets each bowl carry a little contrast across its thick purple surface.
About This Recipe
Start by softening the glutinous rice in water. Once the grains are ready, coconut milk and ube join the pot, turning a plain rice base into a rich porridge. Keep the spoon moving along the bottom as the mixture grows thicker.
Mashed ube and sweetened halaya do not contribute the same sweetness, so account for that choice before adding sugar. The porridge should still flow into the bowl when serving. A drizzle of coconut, condensed, or evaporated milk is a finish, not a substitute for the cooking liquid.
Cooking Notes
- Break up dense halaya or mashed ube against the side of the pot with a little hot porridge. Fold that loosened mixture through the rice so purple lumps do not remain.
- Stop cooking while the champorado is slightly looser than you want to eat it. Keep the listed hot water or coconut milk nearby for small additions as it thickens.
Ingredient Notes
Rice
Glutinous rice gives champorado its thick porridge body.
Ube
Fresh or frozen mashed ube gives better texture than extract alone.
Creamy Ube Champorado Recipe
A purple yam champorado made with sticky rice, coconut milk, mashed ube, and a sweet milk drizzle.
Shopping List
- glutinous rice
- water
- coconut milk
- sugar
- mashed ube
- ube extract
- salt
- condensed milk
- evaporated milk
Ingredients
Porridge
- 1 cup glutinous rice
- 4 cups water
- 1 cup coconut milk
- 1/2 cup sugar
- 1 cup mashed ube or ube halaya
- 1/2 teaspoon ube extract, optional
- Pinch of salt
Toppings
- Extra coconut milk
- Condensed milk or evaporated milk
- Crispy salty topping, optional
Adjustments
- Hot water or coconut milk for thinning
- Extra sugar to taste
Instructions
- Rinse glutinous rice until the water is less cloudy.
- Simmer rice with water until grains soften.
- Stir often near the bottom as the porridge thickens.
- Add coconut milk, sugar, ube, extract if using, and salt.
- Simmer until thick, creamy, and cohesive.
- Adjust sweetness and loosen with more liquid if needed.
- Ladle into bowls.
- Top with coconut milk or sweet milk drizzle.
Nutrition Estimate
Approximate values per serving based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Creamy Ube Champorado
- Stop slightly loose: Champorado thickens as it sits.
- Stir often: Sticky rice can scorch.
- Use extract sparingly: A little goes a long way.
- Balance with salt: A pinch makes the ube taste fuller.
How To Serve And Store
Serve warm for breakfast or merienda. Refrigerate up to 3 days.
Common Questions
Can I use regular rice?
Yes, but it will be less creamy.
Can I make it vegan?
Use coconut milk and vegan condensed milk.
Can I use ube halaya?
Yes. Reduce added sugar.
How do I reheat it?
Add water or coconut milk and warm gently.
Can ube extract replace the mashed ube in champorado?
No. Extract provides concentrated color and aroma, but the cup of mashed ube or halaya contributes the actual yam and body. Use the optional extract as an accent rather than as the porridge's main ube ingredient.
Which milk drizzle should I choose for a less sweet bowl?
Use the listed evaporated milk or coconut milk instead of condensed milk. If the porridge contains sweetened halaya, account for that sweetness before adding the sugar as well as before choosing the topping.
