• 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