Serves 8 people
750 g glutinous rice
2838 ml water
450 g white sugar
420 g ube halaya
250 ml condensed milk
2 tbsps ube flavoring (with purple coloring)
garnish:

2 tsp powdered milk
2 pcs salted dried herring (tuyo)

Recipe Courtesy of
Asian Food Network

Ube Champorado

Champorado is a sweet rice porridge that’s usually eaten as breakfast in the Philippines. Typically, it is made with malagkit rice (glutinous rice) and cocoa powder before being drizzled with milk. This version, however, uses ube, also known as purple yam and is garnished with powdered milk instead. With the ube giving this particular champorado its distinct vibrant purple colour, this sweet Filipino treat can be eaten not only for breakfast but as a snack or even a dessert!

Difficulty: Easy

Preparation: 5 min
Cook: 60 min
Clean up: 15 min

Steps: 2 steps
8 Ingredients

Difficulty: Easy
Steps: 2 steps
8 Ingredients

Preparation: 5 min
Cook: 60 min
Clean up: 15 min

Instructions

Cook the glutinous rice
- Pour 2838ml water and 750g glutinous rice into a stock pot on medium heat. Allow it to simmer while stirring occasionally till the rice is cooked, around 15 minutes.
- Add 450g white sugar and stir until it has completely dissolved.

Add Ube and condensed milk
- Add 420g Ube Halaya, 250ml condensed milk and 2 tbsps Ube flavoring and mix well.
- Keep stirring until Ube is mixed well. Once it’s ready, pour into a plating bowl

Plate and Serve!

Garnish it with shredded salted dried herring and powdered milk before serving.

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Name: Ube Champorado
Prep time: P0Y0M0D0H5M0S
Cook time: P0Y0M0D1H0M0S
Total time: P0Y0M0D1H5M0S
Yield: Serves 8 people
Cuisine: Asian
Ingredients: 750 g glutinous rice; 2838 ml water; 450 g white sugar; 420 g ube halaya; 250 ml condensed milk; 2 tbsps ube flavoring (with purple coloring); garnish: 2 tsp powdered milk; 2 pcs salted dried herring (tuyo)