Ube Champorado (Purple Yam Chocolate Rice Porridge)
A delightful Filipino breakfast twist on champorado, replacing chocolate with ube (purple yam) for a unique flavor and vibrant color. Sweet sticky rice cooked in coconut milk with ube.
Ingredients
- 1 cup Sweet Rice (Glutinous Rice)
- 4 cups Coconut Milk
- 1/2 cup Ube Halaya (Purple Yam Jam)
- 1/4 cup Sugar
- 1 Pinch of Salt
- to serve Evaporated Milk (or Dairy-Free)
Instructions
- 1In a pot, combine sweet rice and coconut milk.
- 2Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until the rice is cooked and the porridge has thickened (about 30 minutes).
- 3Stir in ube halaya, sugar, and salt. Mix well until fully incorporated.
- 4Continue to simmer for another 5 minutes to allow the flavors to meld.
- 5Serve hot with a drizzle of evaporated milk (or dairy-free alternative).
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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