This Ube Champorado is a sweet and creamy twist on a Filipino breakfast classic that combines the earthy flavors of ube (purple yam) with the comforting goodness of sticky rice porridge. It's super easy to make, perfect for cozy mornings, and a fun dessert alternative. Your whole family will love this unique, vibrant dish that’s both delicious and eye-catching!
Champorado has always been a favorite breakfast in my family. And, let’s be real—anything with rice is a hit in my house. Filipinos are wild about rice; we eat it for breakfast, lunch, dinner, and yes, even dessert!
Breakfast options like long-si-log, adobo fried rice, and to-ci-log prove just how versatile rice is.
But if you’ve been following my blog, you know I’m a huge fan of ube desserts! Combining my love for ube and rice, Ube Champorado is a no-brainer.
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What is Champorado?
Champorado (cham-poh-RAH-doh) is a sweet rice porridge from the Philippines, often served for breakfast. It has roots in Mexican chocolate-based champurrado, which made its way to the Philippines.
Traditionally made with sticky rice and cocoa, champorado has evolved into various modern versions, including this fun ube twist. Over time, it became a staple in many Filipino households, loved for its rich flavor and comforting texture.
Why You'll Love This Recipe?
- It’s quick and easy to prepare with just a few ingredients.
- The vibrant purple color makes it a show-stopper at any meal.
- It’s a comforting, sweet dish perfect for breakfast or dessert.
- The earthy, nutty flavor of ube adds a unique twist to traditional champorado.
- It’s gluten-free and can be easily made vegan.
🥘Ingredients
- Sweet Rice: Also known as glutinous rice or sticky rice, brings a delightful chewiness and comforting texture to our dish.
- Ube Extract: This gives our Champorado its vibrant purple hue and distinctive ube flavor!
- Ube Halaya or Jam (Optional): For an extra burst of ube goodness! Ube jam adds richness and depth to our Champorado.
- Coconut Milk: Gives tropical flavor and smoothness to our dish.
- Sugar: A touch of sweetness to balance the earthiness of the ube and the richness of the coconut milk! Use white, brown or sugar substitute.
Substitutions and Additions
- Coconut Milk: You can use almond or oat milk for a lighter, dairy-free option.
- Sugar: Try brown sugar or coconut sugar for a deeper flavor.
- Sticky Rice: You can substitute with regular white rice, but the texture won’t be as creamy.
- Add-In: Top with chocolate chips or a drizzle of chocolate syrup for a fusion vibe.
🔪How To Make Ube Champorado
- Soak the Rice: Start by soaking the sweet rice in water for at least 1 hour or overnight for best results.
- Cook the Rice: In a pot, bring water to a boil. Drain the soaked rice and add it to the pot. Cook until the rice becomes soft and sticky, stirring occasionally.
- Add Ube Flavor and coconut milk: Stir in the coconut milk, ube extract and sugar, adjusting sweetness to taste. Continue to cook until everything is well incorporated.
- Optional Ube Jam: If using, swirl in ube jam for extra flavor and texture.
- Serve: Top with a drizzle of coconut milk and enjoy warm!
Variations
- Chocolate-Ube Champorado: Add cocoa powder or melted chocolate for a delightful chocolate-ube mix.
- Ube and Jackfruit Champorado: Toss in some diced jackfruit for a fruity, tropical twist.
- Vegan Champorado: Swap regular sugar with coconut sugar and use plant-based milk like almond or soy milk.
- Ube Banana Champorado: Add slices of banana for extra sweetness and texture.
- Ube and Pandan: Mix ube extract with a touch of pandan for a blend of earthy flavors.
What to Serve with Ube Champorado?
Here are some classic and delicious pairings to enjoy with your champorado:
- Tuyo (Dried Fish): For a traditional Filipino combo, serve with salty tuyo on the side. The salty-sweet contrast is irresistible.
- Longganisa (Filipino sausage): A garlicky and flavorful sausage that pairs well with the chocolatey champorado.
- Pandesal: Pair this with Filipino sweet bread rolls for a delightful breakfast.
- Fried Bananas: For extra sweetness and texture.
- Fried Eggs or Jammy Eggs: A fried egg on the side adds some savory goodness.
- Fresh Fruits: Top with slices of mango or banana to balance the creamy sweetness of the champorado.
- Hot Chocolate: Make it an indulgent meal by serving it with a hot cup of chocolate on the side.
- Evaporated milk: A classic topping that adds creaminess and sweetness
- Condensed milk: For an even sweeter treat, drizzle some condensed milk on top.
- Biko: A sticky rice cake with coconut and brown sugar, offering a textural contrast to the porridge
How to Store Leftovers?
Store leftover Ube Champorado in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop, adding a splash of water or milk to get the right consistency.
Top Tip
- Soak the rice for at least 1 hour to overnight before cooking for the creamiest texture.
- Stir the rice regularly while cooking to prevent it from sticking to the bottom of the pot.
- Adjust sweetness to your preference by adding more or less sugar.
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Recipe FAQs
Champorado is a creamy, sweet rice porridge with rich, chocolatey or earthy flavors depending on whether it’s made with cocoa or ube. It’s comforting, indulgent, and perfect for breakfast or dessert.
Filipino Champorado originated from the Mexican champurrado, which was brought to the Philippines during the Spanish colonial period. Over time, Filipinos adapted the dish, replacing chocolate with ingredients like ube to create unique versions.
Champorado has its roots in Spanish and Mexican cuisine, but it has become a beloved Filipino dish. The Filipino version often uses glutinous rice and has evolved into a sweet rice porridge.
Ube, or purple yam, has a sweet, earthy flavor that is commonly used in Filipino desserts like ice cream, cakes, and champorado. Its vibrant purple color also makes it visually appealing and fun to use in various recipes.
Tuyo, a salty dried fish, is paired with champorado to create a contrasting balance of sweet and salty flavors. This savory-sweet combo is a popular Filipino breakfast tradition.
More Breakfast Ideas
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📋 Recipe Card
Ube Champorado (Sweet Rice Porridge) Recipe
Equipment
- 1 small pot
Ingredients
- ½ cup sweet rice/ glutinous rice
- 2 cups water
- 1 teaspoon ube extract
- ½ cup coconut milk
- ¼ cup sugar
- ⅓ cup ube halaya optional
Instructions
- Soak the Rice: Start by soaking the sweet rice in water for at least 1 hour or overnight for best results.
- Cook the Rice: In a pot, bring water to a boil. Drain the soaked rice and add it to the pot. Cook until the rice becomes soft and sticky, stirring occasionally.
- Add Ube Flavor and coconut milk: Stir in the coconut milk, ube extract and sugar, adjusting sweetness to taste. Continue to cook until everything is well incorporated.
- Optional Ube Jam: If using, swirl in ube jam for extra flavor and texture.
- Serve: Top with a drizzle of coconut milk and enjoy warm!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Elevate your champorado with condensed milk, evaporated milk, powdered milk or a sprinkle of grated coconut.
- Soak the rice for at least 1 hour to overnight before cooking for the creamiest texture.
- Stir the rice regularly while cooking to prevent it from sticking to the bottom of the pot.
- Adjust sweetness to your preference by adding more or less sugar.
Nutrition
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