Let me tell you how this purple twist happened. I had leftover ube sitting in my freezer after making halaya, and curiosity got the better of me. Like many, I was skeptical about swapping chocolate for ube in champorado. Would bland rice and subtle ube even work together?
But after grating fresh ube (none of that bottled stuff) and simmering it with coconut milk and palm sugar, I discovered something surprisingly delicious. It’s like three beloved Filipino dishes – biko, ube halaya, and champorado – had a delicious love child. If you love any of those dishes, you need to try this version.
Why You’ll Love This Recipe
- Uses real ube for authentic texture and flavor
- Creamy, comforting consistency perfect for breakfast
- Beautiful purple color that’s Instagram-worthy
- Versatile – can be served sweet or paired with savory sides
- Made with simple, accessible ingredients
- Perfect balance of coconut and ube flavors
Ube Champorado (Purple Yam Rice Porridge)
Equipment
- Large Heavy-Bottom Pot (Kaldero) Ensures even heating and prevents burning
- Wooden spoon (sandok) For gentle stirring without breaking rice
- Box grater (Kudkuran) For grating fresh ube
- Measuring cups and spoons (Panukat) For accurate portions
- Ladle – sandok For serving
Ingredients
For the Champorado
- 1 cup glutinous rice malagkit
- 4½ cups water tubig
- 1 cup coconut milk gata
- 50 g palm sugar or muscovado sugar panocha
- 1 cup grated fresh or frozen ube purple yam
- 2 tsp ube flavoring pampalasa ng ube
- 1 tsp salt asin
For Serving
- Evaporated milk or powdered milk gatas
- Additional muscovado sugar asukal na pula
- Optional: Dried salted fish tuyo, danggit, or dilis
Instructions
- Start by soaking 1 cup of glutinous rice (malagkit) in water for 30 minutes. Drain completely. While rice soaks, grate your fresh ube (ube halaya) using a box grater. You’ll need 1 cup.
- Place the soaked rice in a heavy-bottomed pot (kaldero) with 4½ cups water. Bring to a rolling boil over high heat. Once boiling, reduce heat to low and simmer for 12 minutes. Continuously stir (haluin) from the bottom using a wooden spoon (sandok kahoy) to prevent sticking.
- Add 1 cup coconut milk (gata), 50g palm sugar (panocha), your grated ube, 2 teaspoons ube flavoring (pampalasa), and 1 teaspoon salt (asin). Mix thoroughly until well combined.
- Maintain a gentle simmer at low heat (mahinang apoy) for another 10 minutes or until rice is very tender and the mixture reaches your desired thickness. If it becomes too thick, gradually add warm water. The consistency should be creamy but still flowing (lapot na mahusay).
- Turn off heat and let stand for 2-3 minutes to set slightly (palapatin). The champorado will continue to thicken as it cools.
- Serve hot in bowls (mangkok). Add a generous drizzle of evaporated milk (gatas) and sprinkle with muscovado sugar (asukal na pula) to taste. For the traditional Filipino breakfast experience, serve with your choice of dried salted fish (tuyo, danggit, o dilis) on the side.
- For best results, consume immediately while hot (mainit-init). The texture is best when freshly made (bagong luto).
Tips from Lola’s Kitchen
- Soak glutinous rice for 30 minutes before cooking for faster, more even cooking
- Stir from the bottom to prevent rice from sticking
- Add coconut milk gradually to control consistency
- Fresh ube should be firm and violet-colored when cut
- Toast dried fish separately until crispy before serving
Traditional Serving Suggestions
- Drizzle with evaporated milk
- Sprinkle with muscovado sugar
- Serve with crispy dried fish on the side
- Enjoy hot for breakfast or merienda (afternoon snack)
Troubleshooting
- Too thick: Add warm water or coconut milk gradually while stirring
- Too thin: Continue cooking uncovered until desired consistency
- Grainy texture: Cook longer on low heat, stirring frequently
- Bland taste: Add more ube flavoring or palm sugar to taste
Ingredient Alternatives
- Fresh ube → frozen grated ube or ube halaya
- Palm sugar → brown sugar or white sugar
- Coconut milk → regular milk (but reduces richness)
- Glutinous rice → regular rice (texture will differ)
Storage & Reheating
- Store in airtight container in refrigerator for up to 3 days
- Add liquid when reheating as it thickens when cold
- Reheat on stovetop over low heat, stirring constantly
- Not recommended for freezing
Variations
- Ube-Chocolate: Add 2 tablespoons cocoa powder
- Extra Creamy: Use coconut cream instead of milk
- Modern Twist: Top with toasted coconut flakes
- Vegan: Use plant-based milk for serving
Frequently Asked Questions
Q: Can I use ube powder instead of fresh ube? A: Yes, but reduce to ⅓ cup and add more liquid as needed. Q: Why is my champorado not purple enough? A: Fresh ube color varies naturally. Add ube flavoring for deeper color. Q: Can I make this ahead? A: Yes, but it will thicken when cold. Reheat with added liquid. Q: Is this gluten-free? A: Yes, when using pure glutinous rice and checking flavoring ingredients. Q: How do I know when it’s done? A: Rice should be very tender and porridge should coat the back of a spoon.
Nutrition
The Story Behind Ube Champorado
Long before morning coffee became a ritual, Filipinos started their days with champorado, a chocolate rice porridge that traces its roots to Mexican champurrado – a warm chocolate drink brought by Spanish galleon traders. But in recent years, innovative home cooks and chefs have been reimagining this comfort food classic with distinctly Filipino flavors.
Enter ube champorado – a brilliant fusion that replaces traditional cocoa with purple yam, transforming the breakfast staple into a stunning violet creation. This adaptation emerged during the global ube trend of the 2010s, when social media discovered the photogenic purple tuber that Filipinos had cherished for generations. Unlike the original chocolate version, ube champorado draws from two beloved Filipino desserts: the sticky rice treat biko and the creamy purple yam jam ube halaya.
What makes this version special is its use of real grated ube rather than processed ube flavoring or halaya. When combined with glutinous rice and coconut milk, the fresh purple yam creates a distinctive grainy texture that’s essential to authentic Filipino ube dishes. The addition of palm sugar (panocha) deepens the flavor profile, while maintaining the traditional practice of serving with salty dried fish – a sweet-savory combination that exemplifies Filipino breakfast cuisine.
This modern interpretation preserves the soul of traditional champorado while celebrating ube’s rising status in global cuisine. Whether enjoyed during breakfast (almusal) or afternoon snack (merienda), ube champorado represents the evolution of Filipino food culture – honoring heritage while embracing innovation.
