WATCH: How To Cook Ube Champorado
Champorado is a classic Pinoy breakfast so, it's only time that we upgrade it. Naturally sweet, the vibrant dessert ube halaya is a great chocolate substitute and the natural complement to the rice. Plus, it's just as fast and easy as the original so it won't be any more of a hassle to make.
- Ube Champorado
- Takes 30 minutes
- Makes 6 servings
- 1 cups (250 grams) malagkit rice, rinsed
- 4 cups water
- 1 cup ube halaya
- 1 teaspoon ube coloring and flavoring (optional)
- 1/2 cup coconut cream, more to serve
- Evaporated milk, to serve
- Condensed milk, to serve
- Salt, to taste
- 1 Pour rice and water in a medium stockpot over medium heat. Bring to a boil then lower to a simmer until rice is cooked, stirring regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
- 2 Stir in ube halaya, flavoring, coconut cream, and a pinch of salt, to taste, once rice is tender. Cook, stirring, until heated through and ube is mixed in well.
- 3 Ladle champorado into bowls. Top with a swirl each of evaporated milk or condensed milk to taste. Serve while hot.