Ube Champorado (Purple Yam Rice Porridge)
A Filipino breakfast porridge that transforms traditional chocolate champorado by using purple yam (ube), glutinous rice, and coconut milk, creating a vibrant sweet dish that pairs equally well with savory dried fish.
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 teaspoon ube flavoring pampalasa ng ube
- 1 teaspoon 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
- First, soak 1 cup glutinous rice in water for 30 minutes, then drain completely.
- While the rice soaks, grate your fresh ube using a box grater until you have 1 cup.
- Put your soaked rice in a heavy pot with 4½ cups water. Turn heat to high and bring to a full boil.
- Once boiling, turn heat to low and simmer for 12 minutes. Stir often from the bottom with a wooden spoon so the rice doesn't stick.
- Pour in 1 cup coconut milk, add 50g palm sugar, your grated ube, 2 teaspoons ube flavoring, and 1 teaspoon salt. Mix everything together well.
- Keep cooking on low heat for another 10 minutes, stirring regularly, until the rice is very soft and creamy. If it gets too thick, add a little warm water until it flows nicely.
- Turn off the heat and let it rest for 2-3 minutes. It will get a bit thicker as it sits.
- Serve hot in bowls. Add evaporated milk and sprinkle with muscovado sugar to taste. If you'd like it the traditional way, serve with dried salted fish on the side.
- Best enjoyed right away while it's hot and creamy.
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
Nutrition
Calories: 286kcalCarbohydrates: 52gProtein: 5gFat: 12gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 310mgPotassium: 178mgFiber: 2gVitamin A: 2IUVitamin C: 1mgCalcium: 25mgIron: 3mg
Tried this recipe?Let us know how it was!