Ube Champorado

Ube Champorado WM-04865

Southeast Asia has been known for creating desserts using rice as their main ingredient. Using this indigenous crop of the region, it has been used widely in creating sweet and savoury snack for the region.

Here in the Philippines, we are so used to eating rice from breakfast to dessert as the main ingredient. With the ongoing trend and popularity of Ube in most of our dishes. We created our version of Ube Champorado, as inspired by Chef Kalel Chan from his restaurant Cha Cha’s in Boracay, who popularizes this dish.

Traditionally, we would use dark chocolate tablets to flavor the rice pudding/porridge. While some add chocolate spread and other chocolate related item to enhance the classical dish.

Recently have I chanced upon pairing this dish with dried fish or tuyo as a complimentary taste to the sweetness of the dish. Theoretically, Chocolate + Salted Dried Fish = hmmm… Ehem ehem, not a match made from heaven, but surprisingly it was GOOD! The sweetness of the dish is cut down by the saltiness of the fish with the added crisp texture to compliment.

So hopefully you would try it too. (Like what we did)

So here’s our creation and tell us what you think. Comment below for suggestions and feedback.


Ube Champorado WM-04873

Ube Champorado

Yield: 6-8 servings


250g. Glutinous Rice

1.5-2L Filtered Water (as needed)

1 cup White Sugar

1 cup Coconut Cream

1 cup Ube Halaya (Ube Jam)

2 tsp. Purple Ube Flavoring


Condensed Milk

Dried Danggit (or any fish)

Oil for frying


  1. Wash and rinse glutinous rice three times in running water to take out excess starch.
  1. In a preheated oil, deep fry your fried fish until crisp. Drain in paper towel. Set aside.
  1. In a 4L stock pot, add glutinous rice and half the water. Let it cook over medium heat, while stirring continuously. Add water if it’s drying up. In any case you have used up all the water and the rice granules is still half cooked, add some more. After cooking it should be like a runny porridge consistency.
  1. After cooking the rice, add the sugar, coconut cream, halaya (Ube Jam), and the flavoring. Stir continuously until all sugars are melted and everything is well incorporated. Don’t be afraid additional water when it is too thick. Take note: The rice soaks up a lot of water as compared to the regular rice.

Ube Champorado WM-04846

Ube Champorado WM-04859

  1. Serve in a bowl and topped with fried fish and condensed milk. You can also add toasted rice crispies for added texture and flavor.

Ube Champorado WM-04862

3 thoughts on “Ube Champorado

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