Ube Champorado is the ube version of my Chocolate Champorado Recipe.
Instead of the classic champorado, just substitute chocolate for ube extract and you end up with a gorgeous purple champorado!
In my video, I top it with a little bit of coconut cream and these things called crispearls. They’re like tiny chocolate malt balls.
Ingredients
- 1 cup sticky rice, uncooked
- 1 can coconut cream
- 2 1/2 cups water
- 1 tablespoon ube extract
- 4 tablespoon sugar, to taste
- a pinch of salt
Directions
1. In a small bowl, soak your sticky rice for at least 30 minutes but you can soak overnight as well.
2. In a medium pot, pour your soaked sticky rice. Add water and coconut cream and begin heating.
3. Add the ube extract, sugar, and salt. Stir until fully purple. Cover with a lid and once the mixture starts rolling, lower heat and simmer until sticky rice is cooked, about 30 minutes.
4. Remove from heat and serve in a small bowl with a drizzle swirl of coconut cream and whatever other toppings you like!
Recipe
Ube Champorado
Ingredients
- 1 cup sticky rice uncooked
- 1 can coconut cream
- 2 ½ cups water
- 1 tablespoon ube extract
- 4 tablespoon sugar to taste
- 1 pinch of salt
Instructions
- In a small bowl, soak your sticky rice for at least 30 minutes but you can soak overnight as well.
- In a medium pot, pour your soaked sticky rice. Add water and coconut cream and begin heating.
- Add the ube extract, sugar, and salt. Stir until fully purple. Cover with a lid and once the mixture starts rolling, lower heat and simmer until sticky rice is cooked, about 30 minutes.
- Remove from heat and serve in a small bowl with a drizzle swirl of coconut cream and whatever other toppings you like!