Creamy Ube Champorado
Dan
Recipe draft | Filipino | Breakfast | Desserts
A purple yam champorado made with sticky rice, coconut milk, mashed ube, and a sweet milk drizzle.
Why make it: This version turns the uploaded inspiration into an original, testable home recipe with clear shopping notes and a practical cooking process.
About This Recipe
A purple yam champorado made with sticky rice, coconut milk, mashed ube, and a sweet milk drizzle.
Why You Will Love It
- Practical for U.S. kitchens: the shopping list uses ingredients that are realistic to find in Filipino, Asian, and mainstream grocery stores.
- Built for testing: the process separates prep, cooking, finishing, and serving so you can adjust it after a trial batch.
- Flexible but focused: variation posts keep one core method and show exactly where the flavors change.
- Review-ready: the draft uses the same recipe card, quick facts, table of contents, tips, and FAQ structure as the rest of the site.
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.
Testing note: Use this draft as the starting formula, then record sweetness, salt, texture, and timing adjustments after the first cook.
Recipe developed as an original Filipino-American Cooking draft for testing and review.
