Ube Champorado? Is there really such a dish? Yes, there is, and you can actually try making your own at home.
If you are a Filipino or have been to the Philippines for a while, you may already be familiar with champorado. It is a staple food in the country, especially whenever the rainy season hits. We normally serve them hot and freshly cooked. Kids usually love this dish the most, but it does not mean that the adults don’t like it - they absolutely love it too!
Are you curious how cooking champorado began in the Philippines? You may be surprised how long the dish has already been existing in the Philippine lands. If you base it on history books, the first known discovery of the dish dates back to a hundred years ago - when trading between countries was still a thing.
Origin of Ube Champorado
According to history, we have a lot to thank the Mexicans for giving us the idea of making this delicacy. From being the Mexican champurrado, a few tweaks and experimentation made it into the Filipino favorite it is today.
Additionally, in this present time, the development of new goods are still in the mind of Pinoys. For instance, they added the ube flavor into the sweet rice porridge that resulted in a new variation.
Normally, we do not make sweets for their health benefits. We make them to satisfy the sweet tooth. But some of them can be both, just like this ube-based Filipino rice porridge. Rice is packed with nutritional value, plus the additional ube makes it even better. So you don’t have to feel guilty about eating it or feeding it to your children.
This new take on the famous sweet Filipino breakfast has already taken the hearts of many. Instead of using the traditional chocolate, the unique flavor makes ube champorado a lot more exciting. You'd love to eat it any time of the day because we usually crave for food at the most unusual time. Thus, you can eat it for breakfast, snack, dessert, or whenever you prefer.
Ube Champorado Recipe
- 4 cup water
- 1 cup glutinous rice
- ½ cup ube powder
- ¼ cup white sugar
- 1 tbsp powdered milk
- In a deep pot over medium heat, boil 4 cups of water.
- Add the glutinous rice and sugar. Stir occasionally to avoid sticking from the pan and burning the rice. Cook for 15-20 minutes or until the rice is cooked.
- Add the ube powder and stir until well combined.
- Transfer in a serving bowl and top with powdered milk. Yum!