This delightful fusion combines the familiar comfort of Filipino sweet rice porridge with the unique and sweet flavors of ube (purple yam). The recipe is naturally gluten-free and dairy-free.
What is ube champorado/champurrado ?
Champorado is a traditional Filipino dish, specifically a sweet rice porridge that is commonly enjoyed for breakfast or as a snack. It has its roots in Mexican cuisine but was adapted and embraced by the Philippines during the Spanish colonial period. Over time, Filipinos personalized the recipe to suit their taste preferences, making it a staple comfort food in many households. Traditional champorado is made with Ube champorado is one of the popular variations.
The main ingredients in champorado include glutinous rice, cocoa powder, or tablea (local chocolate tablets), sugar, and milk. The glutinous rice gives the porridge its thick and hearty consistency, while the cocoa powder or tablea provides the chocolate flavor. The addition of sugar sweetens the dish, and milk is often drizzled on top to enhance the creaminess. For ube champorado, mashed ube is used instead of cocoa powder or tablea.
Ingredients and substitutions
1. Glutinous rice/sweet rice
This is widely available in any Asian store and some Western groceries may carry this too. It is not the same with sushi rice. Glutinous rice is gluten-free and does not contain any gluten (despite the name!)
2. Ube (purple yam)
Ube is also commonly sold in Asian stores. You can buy fresh ube or frozen ones, whole or frozen grated ube
3. Coconut milk
I usually use canned coconut milk. Do not use coconut milk sold as a beverage
4. Coconut sugar
I use coconut sugar, but you can definitely use regular sugar
5. Pinch of salt
Just a tiny pinch of salt helps to round up the overall flavor
6. Ube extract
This is optional. The addition of the extract really turns the champorado a lot more purple. So, don’t use too much
Pressure Cooker Ube Champorado (Filipino Sweet Rice Porridge with Purple Yam)
Ingredients
- ½ cup glutinous rice
- 2 cups water plus more if needed
- 1 cup coconut cream
- ¼ cup coconut sugar or more to your taste
- ¼ tsp salt
- 150 g mashed ube
- ¼ tsp ube extract optional, for coloring
Serve with: (optional)
Instructions
- I use frozen grated ube. Thaw them overnight in the fridge and then steam in the steamer for 10 minutes or until soft. If you use fresh ube, simply peel the skin and cut into smaller pieces and steam until they are fork-tender and can be easily mashed, about 15 minutes
- Rinse the glutinous rice in several rinses of running water until the water runs clear. You don't need to soak the rice since we are cooking it in the pressure cooker
- Place the rice inside the inner pot of Instant Pot pressure cooker. Add the water. Close the lid and turn the pressure release valve to "sealing". Press "pressure cooker" and make sure it's on high pressure. Set the timer to 12 minutes and then do natural release, about 10 minutes to fully depressurize
- Carefully unlock the lid. Add the mashed ube, coconut milk, coconut sugar, salt, and ube extract. The residual heat will warm everything up. Stir until they are combined and creamy in texture. If it's too thick, you can always add a bit more water to thin it out. Have a taste and add more sugar if needed to suit your taste
To serve:
- Serve ube champorado while it's still warm with some drizzle of condensed milk and coconut cream if you like
Storage:
- Leftover can be kept in the fridge, in an air-tight container for up to one week. When ready to serve, simply reheat on the stove over medium heat until heated through. Take care not to overboil the coconut milk. Just enough until it's warm
Recommended products:
Nutrition
How to easily cook ube champorado with Instant Pot pressure cooker
1. I use frozen grated ube. Thaw them overnight in the fridge and then steam in the steamer for 10 minutes or until soft. If you use fresh ube, simply peel the skin and cut into smaller pieces and steam until they are fork-tender and can be easily mashed, about 15 minutes
2. Rinse the glutinous rice in several rinses of running water until the water runs clear. You don’t need to soak the rice since we are cooking it in the pressure cooker
3. Place the rice inside the inner pot of Instant Pot pressure cooker. Add the water. Close the lid and turn the pressure release valve to “sealing”. Press “pressure cooker” and make sure it’s on high pressure. Set the timer to 12 minutes and then do natural release, about 10 minutes to fully depressurize
4. Carefully unlock the lid. Add the mashed ube, coconut milk, coconut sugar, salt, and ube extract. The residual heat will warm everything up. Stir until they are combined and creamy in texture. If it’s too thick, you can always add a bit more water to thin it out. Have a taste and add more sugar if needed to suit your taste
5. Serve ube champorado while it’s still warm with some drizzle of condensed milk and coconut cream if you like
Did you make this pressure cooker ube champorado recipe?
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