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Ube Champorado

Ube Champorado is as good as our favorite original chocolate version with a twist! For all the Ube lovers out there! Ideal for breakfast/snack or as dessert!Ube Champorado

Everything is about Ube these days.  Ube Ice cream, cakes and desserts and all that, right!? But these are actually old news in the Filipino cuisine. Although the Ube Halaya (Ube Jam) remains to be undefeated as the best thing you can make with Ube, new recipes are being developed all the time.

Ube Champorado

This snack or dessert, however, is not new at all. Champorado is a sweet rice porridge usually eaten as breakfast in the Philippines. It is normally made with glutinous rice and cocoa powder then drizzled with milk. This, however, is not your typical Champorado. It is flavored with Ube(purple yam) and dusted with powdered milk.

We first had a taste of this treat at our favorite local restaurant. They serve it still warm which is very nice and the powdered milk topping is my personal favorite part of it.

Ube Champorado

So when I came across this Ube powder in a baking supplies store, this dessert came instantly to mind. I mean, sure we can probably get and use raw Ube tubers. But Champorado is such an easy and no-fuss recipe and it should stay that way. Having to work with fresh Ube will totally ruin that aspect of Champorado for me.

Now I am glad that I tried it! Preparing this Ube variation is nothing much different from the original chocolate version. It is done in no time and I am surprised how good the powdered Ube tasted. I actually used it to make Ube jam and gave some to my mama. She thought it was from fresh tubers.

So for those who is having a difficult time getting their hands on fresh or raw Ube, consider using the powder version.

Ube Champorado with powdered milk

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Ube Champorado - Ube-flavored sweet rice porridge with powdered milk
5 from 1 vote

Ube Champorado (Purple Yam Sweet Rice Porridge)

This is not your typical Champorado. It is flavored with Ube(purple yam) and dusted with powdered milk. Perfect for breakfast/snack or as dessert.

Print Rate
Course: Breakfast,Dessert
Cuisine: Filipino
Keyword: ube champorado
Servings: 4
Calories: 376kcal
Author: Bebs
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes



  • In a pot over high heat, bring 3 cups of water to boil. Add the glutinous rice and let it cook for 5 minutes, stirring from time to time.
  • Dissolve ube powder in 1 cup warm water. Pour this mixture into the pot and continue to cook until it gets thicker. Turn heat to medium-low. Add the sugar and stir occasionally to prevent the rice from sticking at the bottom of the pot. Add more water if it gets too thick and the rice is not yet done.
  • Remove from heat once the glutinous rice is done and the desired consistency is achieved. Note, however, that the glutinous rice will continue to expand and absorb the liquid even after cooking.
  • Serve Ube Champorado in bowls while still warm dusted with powdered milk on top.


Nutrition Facts
Ube Champorado (Purple Yam Sweet Rice Porridge)
Amount Per Serving
Calories 376 Calories from Fat 18
% Daily Value*
Fat 2g3%
Saturated Fat 1g5%
Cholesterol 7mg2%
Sodium 46mg2%
Potassium 288mg8%
Carbohydrates 83g28%
Fiber 2g8%
Sugar 40g44%
Protein 5g10%
Vitamin A 95IU2%
Vitamin C 3.9mg5%
Calcium 84mg8%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe? Tell us how it went. Tag us at @foxyfolksy or leave a comment and rating below.


Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

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  1. 5 stars
    Would like to make this
    dish for my family. What
    can I substitute for the
    ube powder since I can’t
    find it anywhere in this

  2. Hi Bebs,
    Happy New Year! I love all ur recipes. Im sure this one is awesome as well. I have been curious about champorado cups when i saw it on fb. Do u know how to make them kind a like a finger food? They said its like the texture of kuchinta on the edges, which holds the thickened sticky rice together but taste exactly like champorado. Thank u!

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