Ube champorado is a Filipino breakfast porridge that combines the classic chocolate rice porridge with the vibrant purple yam known as ube. This version keeps the comforting, creamy texture of the original while adding the earthy, slightly sweet flavor of ube, making it a visually striking and delicious way to start the day. It works because the ube not only adds color but also a subtle nutty taste that pairs beautifully with the rich cocoa and coconut milk.
Ingredients
- 1 cup (200 g) glutinous rice (also called sweet rice or malagkit)
- 4 cups (960 ml) water
- 1/2 cup (120 ml) coconut milk (from a can or fresh)
- 1/4 cup (25 g) ube powder (or 1/2 cup / 120 g ube halaya, see Tips)
- 3 tablespoons (45 g) brown sugar, or to taste
- 2 tablespoons (10 g) unsweetened cocoa powder
- 1/4 teaspoon salt
- Optional toppings: 1/4 cup (60 ml) additional coconut milk, 1/4 cup (30 g) crushed peanuts, or a drizzle of condensed milk
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium pot, combine the rinsed rice and 4 cups (960 ml) water. Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, for about 15 minutes, stirring occasionally to prevent sticking.
- While the rice cooks, in a small bowl, whisk together the ube powder (if using) with 2 tablespoons of the hot water from the pot to make a smooth paste. If using ube halaya, you can add it directly in the next step.
- Once the rice is soft and has absorbed most of the water, add the ube paste (or halaya), coconut milk, brown sugar, cocoa powder, and salt. Stir well to combine.
- Continue to cook over low heat for another 5–10 minutes, stirring frequently, until the porridge is thick and creamy and the rice is fully tender. The mixture should be slightly looser than you want the final texture, as it will thicken as it cools.
- Taste and adjust sweetness, adding more sugar if desired. Serve hot, topped with a drizzle of coconut milk, crushed peanuts, or condensed milk if you like.
Tips
- Ube substitution: If you can’t find ube powder or ube halaya, you can use 1/2 cup (120 g) mashed purple yam (cooked and pureed) plus a drop of purple food coloring to achieve the signature color. The flavor will be milder.
- Stirring is key: Glutinous rice can stick to the bottom of the pot easily. Stir frequently, especially during the last 10 minutes, to prevent scorching.
- Adjust consistency: If the porridge becomes too thick, add a splash of hot water or more coconut milk to reach your desired consistency. If it’s too thin, continue simmering for a few more minutes.
- Sweetness: The amount of sugar can be adjusted to your taste. Some prefer a less sweet porridge, especially if they plan to add condensed milk on top.
Serving Suggestions
Serve ube champorado warm as a hearty breakfast or merienda (afternoon snack). It pairs well with a side of salty dried fish (tuyo) for a sweet-and-savory contrast, or simply with a drizzle of coconut milk and a sprinkle of toasted coconut flakes. For a richer treat, top with a scoop of vanilla ice cream.
Variations
- Vegan: This recipe is already vegan if you use coconut milk and skip the condensed milk topping. Use a plant-based sweetener if desired.
- Chocolate-forward: Increase the cocoa powder to 3 tablespoons (15 g) for a more intense chocolate flavor, and reduce the ube to 1/4 cup (60 g) of halaya.
- Add-ins: Stir in 1/2 cup (80 g) of cooked, shredded chicken or 1/4 cup (40 g) of golden raisins during the last 5 minutes of cooking for a more substantial meal.
- Ube halaya base: If using store-bought ube halaya (which is already sweetened), reduce the brown sugar to 1 tablespoon (15 g) and taste before adding more.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 3 days. The porridge will thicken significantly as it cools. To reheat, place it in a saucepan with a splash of water or coconut milk and warm over medium-low heat, stirring until heated through. You can also microwave individual portions in 30-second intervals, stirring in between. Avoid freezing, as the texture of the rice becomes mushy when thawed.
Frequently Asked Questions
Is ube champorado healthy? Ube is a good source of fiber, vitamin C, and antioxidants, while glutinous rice provides energy. Coconut milk adds healthy fats, but it is also calorie-dense, so portion control is key. This porridge is a balanced breakfast when paired with a protein source.
Can I use regular rice instead of glutinous rice? Regular rice will not yield the same sticky, creamy texture. You can use jasmine or sushi rice as a closer substitute, but the result will be less cohesive. Avoid long-grain rice like basmati, as it will stay separate.
What is the difference between ube and purple sweet potato? Ube is a true yam (Dioscorea alata) with a violet-purple flesh and a slightly nutty, vanilla-like flavor. Purple sweet potato (like Okinawan) is sweeter and moister. They can be swapped in this recipe, but the taste and color will differ.
Can I make this in a rice cooker? Yes, you can combine all ingredients (except the optional toppings) in a rice cooker and cook on the porridge setting, stirring halfway through. The cooking time will vary, so check for doneness and add water if needed.
Is ube champorado gluten-free? Yes, glutinous rice is gluten-free, despite its name. Just ensure your ube powder and cocoa powder are certified gluten-free if you have celiac disease.
How do I get the vibrant purple color? The color comes from the ube itself. If using ube powder, it may be lighter; adding a tiny amount of purple food coloring or a few drops of ube extract can intensify the hue without affecting flavor.
Related
- Mushroom Pakora Recipe (Crispy, Spiced & Easy)
- Naan Pakora Recipe: Crispy Fried Indian Snack
- National Pakora Mix: Easy Homemade Recipe
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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