Creamy Ube Champorado

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Ube champorado is sweet, creamy and filling. Made with sticky rice, ube powder and coconut milk, it’s Filipino comfort food at its best.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: Filipino

Servings: servings

Calories: 129kcal

Author: Jolina

Combine water, coconut milk and rice in a pot. Bring to a boil.
2 cups water, 1 13.5-oz can coconut milk, 1½ cups glutinous rice
Lower heat to a simmer and stir in ube powder and salt.
¼ cup ube powder, pinch salt
Cook until incorporated, the ube powder dissolved and the liquid reduced considerably. You’ll want to regularly stir your ube champorado mixture to prevent the bottom from burning and the rice from forming into clumps.
Add ube condensed milk. Start with ¼ can then add more to taste.
ube condensed milk
Continue to cook until you reach your desired consistency (thick and creamy) and the rice is cooked.
Remove from heat, transfer to bowls and serve. Optional toppings: milk, salty dried fish, crispy bacon, shredded cheese.

You’ll need pure ube powder that you rehydrate to become purple yam, not the ube powder used in making ube lattes because those have added ingredients in them. I buy mine from the Asian supermarket and it’s also available on Amazon.
If you can’t find ube condensed milk, you can use sweetened condensed milk and just add ube extract, to taste.
You can absolutely control how sweet your champorado is. Add ube condensed milk a little at a time until you get the sweetness you want. I usually use about ¾ of the can and it’s plenty sweet.
Sticky rice will continue to absorb the mixture as it cools. So if your mixture is getting too thick and the rice is still undercooked, lower the heat some more.
See post for more tips, FAQs and step-by-step photos.