Ube Champorado

Champorado or Tsampurado is a rice porridge traditionally made with glutinous rice, sugar and cocoa powder. For this recipe, we added UBE jam or Ube Halaya instead of cocoa powder to give it a twist and make champorado appealing to ube lovers. 
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This Ube Champrado is also special because we added homemade Ube Halaya. But if you don't have time, you can always purchase a ready made one in a bottle which is available in any supermarket or Asian stores if you are in another country.  Coconut milk is also added here so this champorado is really flavorful. I suggest to adjust the sugar accordingly. Depending on the ube halaya that you will be adding.
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Many Filipinos love eating this breakfast porridge with tuyo (fried fish / dried herring). 

You can also top your UBe Champorado with evaporated miilk if desired.

ube champorado recipe

Ingredients:

• 1 cup glutinous rice, rinsed
• 1/2 cup regular rice, rinsed
• 6 cups water
• 1 cup sugar
• 1/2 cup condensed milk
• 1 cup ube halaya / ube jam
• 1 cup coconut milk 
• 1 tbsp ube flavor / ube essence
• evaporated milk for topping
• dried herring or tuyo (optional)

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video below How to make Ube Champorado 

​Procedure:

• Combine rice and water in a deep pot.  Let it boil and stir occasionally. Continue boiling until the rice is fully cooked about 15-20 minutes.
• Add sugar and condensed milk. Stir until fully dissolved.
• Add ube halaya or ube jam. Stir until full combined. 
• Add coconut milk and cook for 5 minutes. 
• Add the ube flavor. Stir and cook until mixture becomes slightly thick.  
• Transfer to a bowl and top with evaporated milk. It can also be paired with tuyo or dried herring if desired.
• Best served for breakfast or snack.
• Yields up to 10 servings. 
• Left over can be warmed up in the microwave for about 1 minute. Add a small amount of water if mixture becomes too dry. 

Note: Adjust the sugar accordingly. Depending on the sweetness of the ube jam.

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