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Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect Filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!
Table of Contents
What is ube champorado?
If you’ve made our Classic Champorado (Tsampurado), you’ll know that the original Filipino Champorado was inspired by Mexican Champurrado, a popular beverage introduced to the Philippines by Mexican galleon traders. Over time, the Mexican masa was replaced with sticky rice, and the Filipino champorado recipe was born!
Today we’re putting a spin on regular champorado and swapping the traditional chocolate with mashed fresh ube for the ultimate ube flavor. If you love our Creamy Ube Pie and Ube Pichi Pichi, you won’t want to miss this one!
Ingredients You’ll Need
- Sweet rice: Also known as sticky rice or glutinous rice, sweet rice is a staple rice in Filipino cuisine that becomes sticky when steamed or boiled. If you have extra sweet rice after making this ube champorado, make our popular Suman Malagkit!
- Coconut milk: Full-fat canned coconut milk is best. It has a very similar richness and creaminess to condensed milk and will make your rice porridge as thick and creamy as possible.
- Sugar: Ube is naturally sweet, but a bit of additional granulated sugar is needed to sweeten your champorado to perfection. To ensure your sugar is vegan-friendly, opt for organic granulated sugar (we love the brand Wholesome Sweet).
- Mashed ube: Ube is a type of purple yam that is commonly confused with Okinawan sweet potatoes (purple sweet potatoes). They’re both bright purple in the center but differ in both taste and texture. For this recipe, you’ll want to use ube (fresh or frozen ube work!). It’s stronger in sweet vanilla-like flavor and is more moist, which yields a creamier champorado.
- Salt: Adding a small pinch of sea salt helps to balance the sweetness and enhance the savoriness in crispy vegan bacon – trust us, it’s delicious!
How to Make Ube Champorado
- Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
- Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat.
- Simmer the champorado, uncovered, until fluffy. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is fluffy and almost cooked, mixing every so often.
- Add coconut milk, sugar, mashed ube, and a pinch of salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired.
- Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!
Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (our Tofu Bacon or Crispy Vegan Bacon made from rice paper is perfect for this!).
It’s the perfect creamy breakfast, delicious snack, or even a sweet and salty dessert.
Great question! Ube can be difficult to find in stores, especially if you don’t have an Asian grocery store near you. We purchase a lot of our Filipino ingredients that we cannot find near us online from Grocery Filipino or on Amazon.
Yes! This sweet rice porridge is 100% gluten-free and vegan as is.
We have tested this champorado recipe with ube halaya (ube jam), and while it is good, it is so much more creamy and delicious when made with mashed ube. If you have the opportunity to make it with mashed ube, we highly recommend it over ube halaya! For this same reason, we also wouldn’t recommend replacing the mashed ube with ube extract or ube powder – it’s simply not the same!
Leftover Ube Champorado can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months.
Champorado reheats best on the stovetop in a small pot or saucepan, or in a microwave-safe bowl in the microwave with an additional splash of coconut milk or water. Serve warm again with another drizzle of vegan condensed milk and crispy bacon. Enjoy!