This ube champorado recipe is the best, so easy, creamy, and soul-warming comfort all the way! Embrace the vanilla notes of earthy ube, combined with evaporated milk, and coconut hints in this Filipino ube rice pudding. The sweet rice is cooked to perfection, making this gluten free recipe satisfying for breakfast, snack, or as a warm, cozy dessert.
Table of contents
What is Ube Champorado?
Champorado, traditionally, is a Filipino sweet chocolate rice porridge enjoyed as a breakfast treat, snack, or dessert. By adding ube, it is another loved variation of classic champorado.
This is traditional Filipino champorado. It is chocolate filled with lots of evaporated milk drizzled on top, with salty dried fish as the final touch.
Ube champorado takes the chocolate out and replaces it with ube. Dried fish is optional.
Made with glutinous rice, cocoa, and sugar, it offers a creamy, rich, and indulgent taste that pairs beautifully with milk or savory accompaniments like salted fish! If you haven’t tried it…don’t knock it because the salty is so perfect with the sweet! Sometimes it’s just not right if it doesn’t have the nostalgia of salted fish on top.
Nowadays, you can find ube champorado being very popular! Ube extract or ube halaya replaces the chocolate for a vanilla, earthy, and delicious ube twist on this iconic Filipino dish!
Fresh ube is not available in the States. You can find ube (frozen) or powder at more Filipino food stores.
History of Champorado
The origins of champorado trace back to the Spanish colonization of the Philippines. Inspired by the Mexican champurrado, a chocolate-based atole, Filipinos adapted the dish using local glutinous rice.
Over time, champorado became a comforting staple in Filipino households, often associated with rainy mornings or cozy afternoons.
Despite it’s origins, champorado is so quintessential Filipino. It represents Filipino culture and is very much known to this day, as being a uniquely Filipino recipe that holds a lot of heart and pride.
What Rice to Use for Champorado
The best rice for ube champorado is glutinous rice (malagkit), which creates the thick, creamy texture that defines the dish. However, if unavailable, sushi rice (short grain rice) or a mix of jasmine and glutinous rice can work as substitutes.
For the gluten free folks, glutinous rice is GLUTEN FREE. Yay!
What does Ube Champorado taste like?
- Creamy, sweet coconut and milky flavor.
- The ube gives off earthy vanilla, and aromatic notes.
- The bite is like steel cut oatmeal. Soft and tender, but never mushy.
- Adding evaporated milk on top is a nostalgic, malty, and rich milk flavor to thin the champorado and add more flavoring.
Ingredients
- 1 cup glutinous rice – soak for 15 minutes before cooking
- 2 1/2 cups water
- 1/2 cup ube halaya – You can also use ube extract, pre-frozen, thawed ube, or ube powder
- 1/4 cup sugar (adjust more to taste sweeter)
- Pinch of salt
- 1/2 cup evaporated milk
- 1/2 cup regular coconut milk
- Optional: Salted dried fish (tuyo) or banana slices
Equipment
- Medium-sized pot
- Whisk
- Wooden spoon
- Measuring cups and spoons
- Bowls for serving
Instructions
- Prepare the Rice
Wash and soak the rice for 15 minutes and drain the water. Then, in a medium-sized pot, combine the glutinous rice, coconut milk, and water. Bring to a boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom. - Cook the Rice
Once you get the mix to boil, reduce the heat to low and let the rice low simmer until tender, 15 minutes. - Add the Ube
Gradually stir the ube into the pot of rice, ensuring it blends well. Use a whisk for best blending. Cook over low until the rice is tender (not overly soft, but just right). - Sweeten and Season
Add the sugar and a pinch of salt. Taste and adjust the sweetness as desired. Stir well until fully incorporated. - Serve Warm
Ladle the ube champorado into bowls and drizzle generously with the evaporated milk. Enjoy it on its own or with salted dried fish for a unique contrast of flavors.
Notes
- For a richer flavor to the ube rice pudding, use more coconut milk as part of the liquid base.
- Adjust the thickness by adding more water or milk during cooking.
- For an authentic taste in ube champorado, use natural Filipino ube halaya or real ube instead of ube extract. Then, add the salted dried fish on top.
Add-Ins and Variations
Ube rice pudding has a lot of versatility from the temperature that it is served, to the toppings you can get creative with.
- Peanut Butter: Stir in a spoonful for a nutty twist.
- Fruit Toppings: Add sliced bananas, strawberries, or mangoes.
- Spicy Kick: Sprinkle a pinch of cayenne pepper.
- Cheese: Shred some salty cheese for a Filipino-style contrast.
- White Chocolate Chips: Melt white chocolate chips into the porridge for an extra layer of decadence.
- Coconut Shreds: Add more island flavor with coconut, that pairs well with ube.
How to Serve
- Ube Champorado is best served warm, with a generous drizzle of milk of choice (such as evaporated milk).
- For a traditional pairing, enjoy it with salted dried fish (tuyo), which provides a savory counterpoint to the sweet porridge.
- Alternatively, it can be served as a dessert with a scoop of ube, vanilla, or buko (coconut) ice cream.
- You can also serve the ube rice pudding cold, with toppings, and add some extra milk so is more of a pudding consistency.
Common Questions
Can I use regular rice instead of glutinous rice?
No because it won’t achieve the same creamy texture. Mixing regular and glutinous rice can be a compromise, but the true ube rice pudding needs glutinous rice.
Can I make champorado vegan?
Absolutely! Use plant-based milk like coconut, almond, or oat milk, and ensure your ube halaya (if using) is dairy-free.
How long does ube champorado last?
Store leftovers in a glass, airtight container in the refrigerator for up to 3 days. Reheat with a splash of water or milk to restore its creamy consistency.
What’s the difference between champorado and champurrado?
Champurrado, the Mexican inspiration for champorado, is thicker and uses masa harina (corn dough) instead of rice, giving it a distinct flavor.
Can I freeze ube champorado?
Yes, ube rice pudding can be frozen for up to 1 month. Thaw overnight in the fridge and reheat on the stove with additional liquid, mixing well to smooth the ingredients.
Enjoy the warmth and sweetness of a comforting bowl of ube champorado!
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Creamy Ube Champorado (Ube Rice Pudding)
Equipment
- Medium-sized pot
- Wooden spoon
- Bowls for serving
Ingredients
- 1 cup glutinous rice – soak for 15 minutes before cooking
- 2 ½ cups water
- ½ cup ube halaya You can also use ube extract, pre-frozen, thawed ube, or ube powder
- ¼ cup sugar adjust more to taste sweeter
- Pinch of salt
- ½ cup evaporated milk
- ½ cup regular coconut milk
- Optional: Salted dried fish tuyo
Instructions
Prepare the Rice
- Wash and soak the rice for 15 minutes and drain the water. Then, in a medium-sized pot, combine the glutinous rice, coconut milk, and water. Bring to a boil over medium heat, stirring occasionally to prevent the rice from sticking to the bottom.1 cup glutinous rice – soak for 15 minutes before cooking, 2 ½ cups water, ½ cup regular coconut milk
Cook the Rice
- Once you get the mix to boil, reduce the heat to low and let the rice low simmer until tender, 15 minutes.
Add the Ube
- Gradually stir the ube into the pot of rice, ensuring it blends well. Use a whisk for best blending. Cook over low until the rice is tender (not overly soft, but just right).½ cup ube halaya
Sweeten and Season
- Add the sugar and a pinch of salt. Taste and adjust the sweetness as desired. Stir well until fully incorporated.¼ cup sugar, Pinch of salt
Serve Warm
- Ladle the ube champorado into bowls and drizzle generously with the evaporated milk. Enjoy it on its own or with salted dried fish for a unique contrast of flavors.½ cup evaporated milk, Optional: Salted dried fish
Notes
- For a richer flavor to the ube rice pudding, use more coconut milk as part of the liquid base.
- Champorado is usually sweet, add more or less sugar per your taste.
- Adjust the thickness by adding more water or milk during cooking.
- For an authentic taste in ube champorado, use natural Filipino ube halaya or real ube instead of ube extract. Then, add the salted dried fish on top.
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