Ube Champorado

     

     I love me a good steaming bowl of champorado any day. Comforting on a cold day and satisfying even when served straight out of the fridge late at night. 

     Fresh out of cocoa powder, I figured what great timing to finally try making ube champorado. I have seen numerous Filipino restaurants in the Metro serving this new champorado version. 

     The soup base for ube champorado is not cow's milk but coconut milk which makes this delicacy in some respects, vegan. This is a perfect dish for breakfast on a rainy day or for a filling afternoon pick-me-up. Best served with fried tuyo (dried herring), dilis or even some crisp bacon.

Ube Champorado

Ingredients

1 cup glutinous rice

4 cups water

1 cup refined sugar

2 cups boiled and grated ube

1 cup coconut milk

1 tablespoon ube flavor

1 cup coconut cream

Instructions
1. Wash glutinous rice well. Drain.

2. In a large stockpot, boil rice and 4 cups water until rice is tender.

3. Add sugar, ube halaya, coconut milk and ube flavor.

4. Simmer on low heat until thick.

5. Lastly, add coconut cream. 

6. Serve hot with more coconut cream on top and fried salted fish (optional). 

Note:

You can use one cup ready made ube halaya in place of grated ube. Just reduce the sugar to 1/2 cup.