Ube champorado is a Filipino breakfast classic that swaps the usual cocoa for vibrant purple yam, turning a humble rice porridge into a sweet, creamy, and visually stunning bowl. The natural vanilla-like flavor of ube (purple yam) pairs beautifully with sticky rice and coconut milk, creating a dessert-like breakfast that feels both comforting and special. This recipe is simple, uses pantry-friendly ingredients, and delivers a rich, velvety texture that’s perfect for spooning up any time of day.
Ingredients
- 1 cup (200 g) glutinous rice (also called sticky rice or malagkit)
- 1 cup (240 ml) water
- 2 cups (480 ml) coconut milk (from a can, full-fat for best texture)
- 1/2 cup (100 g) ube halaya (purple yam jam) — see Tips for substitutions
- 1/4 cup (50 g) granulated sugar, or to taste
- 1/4 teaspoon salt
- 1/2 teaspoon ube extract (optional, for deeper color and flavor)
- For serving: additional ube halaya, toasted coconut flakes, or condensed milk drizzle (optional)
Instructions
- Rinse the glutinous rice under cold water until the water runs clear. Drain well.
- In a medium saucepan, combine the rinsed rice and 1 cup (240 ml) water. Bring to a boil over medium heat.
- Reduce heat to low, cover, and let simmer for 10 minutes. The rice should absorb most of the water but still be slightly firm.
- Stir in the coconut milk, ube halaya, sugar, salt, and ube extract (if using). Mix until the ube halaya is fully incorporated and the mixture is a uniform purple color.
- Continue to cook over low heat, uncovered, stirring frequently to prevent sticking. Cook for 15–20 minutes, until the rice is tender and the porridge has thickened to your desired consistency. It will thicken more as it cools.
- Remove from heat. Serve warm, topped with a spoonful of ube halaya, toasted coconut, or a drizzle of condensed milk if desired.
Tips
- Substitute for ube halaya: If you can’t find ube halaya, use 1/2 cup (100 g) mashed cooked purple yam (boiled or steamed) blended with 2 tablespoons coconut milk and 2 tablespoons sugar. This will be less sweet and slightly less creamy, so adjust sugar to taste.
- Use full-fat coconut milk: Light coconut milk will make a thinner, less rich porridge. If you only have light, add 1–2 tablespoons of butter or a splash of heavy cream to compensate.
- Stir frequently: Glutinous rice can stick to the bottom of the pan. Stir every few minutes, especially toward the end of cooking, to prevent scorching.
- Adjust sweetness: Ube halaya varies in sweetness. Start with 1/4 cup sugar, taste, and add more if needed. You can always add, but you can’t take away.
Serving Suggestions
Serve ube champorado warm for breakfast or as a merienda (afternoon snack). It’s delicious on its own, but traditional toppings include a drizzle of coconut cream, a sprinkle of toasted coconut flakes, or a swirl of condensed milk for extra indulgence. For a savory contrast, some Filipinos enjoy it with a side of dried fish (tuyo), but the sweet version is more common for ube.
Variations
- Classic chocolate champorado: Omit the ube and add 2 tablespoons unsweetened cocoa powder and 1/4 cup (50 g) dark chocolate chips with the coconut milk.
- Vegan option: This recipe is already vegan if you skip the condensed milk drizzle. Use a plant-based sweetener like maple syrup or coconut sugar if desired.
- Add texture: Stir in 1/2 cup (80 g) cooked sweet potato cubes or a handful of toasted cashews for extra bite.
- Ube-taro blend: Replace half the ube halaya with taro paste for a slightly different flavor and a deeper purple hue.
Storage and Reheating
Store leftover champorado in an airtight container in the refrigerator for up to 4 days. The porridge will thicken as it cools; when reheating, add a splash of coconut milk or water to loosen it to your desired consistency. Reheat on the stovetop over low heat, stirring frequently, or in the microwave in 30-second intervals, stirring between each. For longer storage, you can freeze champorado in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat as directed.
Frequently Asked Questions
Can I use regular rice instead of glutinous rice? Regular jasmine or long-grain rice will work, but the texture will be less sticky and creamy. Glutinous rice is what gives champorado its signature porridge-like consistency. If you substitute, reduce the liquid slightly and adjust cooking time.
What is ube halaya and where can I find it? Ube halaya is a sweetened purple yam jam, sold in jars at Filipino grocery stores or online. It’s made from boiled and mashed purple yam, coconut milk, and sugar. If you can’t find it, use fresh or frozen purple yam and mash it yourself (see Tips).
Can I make this without ube extract? Yes, ube extract is optional. It enhances the color and adds a more intense ube flavor, but the halaya already provides both. If you skip it, the color may be slightly less vivid but still beautiful.
Why is my champorado too thick? Champorado thickens as it sits and cools. If it becomes too thick, simply stir in extra coconut milk or water while reheating. When cooking, you can also add more liquid if you prefer a thinner porridge.
Can I prepare this in advance? Yes, you can cook the champorado a day ahead and refrigerate it. Reheat gently with a bit of coconut milk to restore the creamy texture. It’s actually a great make-ahead breakfast for busy mornings.
Is ube champorado gluten-free? Yes, glutinous rice is gluten-free despite its name. Ensure your ube halaya and other ingredients are certified gluten-free if you have celiac disease or a gluten sensitivity.
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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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