Ube Champorado

Ube Champorado

Hello Everyone! Everything is about ube these days; ube ice cream, cakes, and desserts and all that. ‘New’ recipes are being developed all the time – new meaning adding an ube twist to already classic favourites. The latest ube trend/craze to come out of this quarantine is of course none other than the overrated Ube Cheese Pandesal.

Ube Champorado

Like this Ube Champorado, it is as good as our favourite original chocolate version. Almost two years ago (just shy of a few days actually), I made the classic version of this champorado using tablea chocolate. In that post, I talked about pairing a sweet rice pudding with dried, salted fish. I remember getting messages from friends when I posted a photo of the dish on IG; all with the same “wow, that’s interesting!” reaction. There are a lot of desserts out there that embrace the salty-sweet combination; salted caramel and salted chocolate being the top two favourite bases to endless dessert options!

This Ube Champorado with dried salted fish is no exception. It adds pops of salty surprises to each spoonful of the sweet ube rice porridge that you take. If the combination is off putting for you, then you could get away with adding a pinch of rock salt into your champorado – but it won’t be the same. For all the ube lovers out there, this is an ideal breakfast, snack, or dessert for any occasion!

Ube Champorado Ingredients

PREP TIME 5 MINS | COOKING TIME 25 MINS | SERVES 6

INGREDIENTS

  • 4 cups filtered water
  • 1 cup (250g) white glutinous rice, rinsed
  • 1 cup ube jam/halaya
  • 1/2 cup coconut milk
  • 1 tsp ube extract
  • Pinch of salt

METHOD

  1. Add the rinsed glutinous rice together with the water in a medium-sized stockpot over medium heat. Bring to a boil and then lower the heat down to a simmer. Cook until the rice is almost tender, about 15 minutes. Stir regularly to avoid scorching and sticking. Add more water if necessary to achieve your desired consistency.
  2. Stir in the ube jam/halaya, ube extract, coconut milk, and season with a pinch of salt. Taste and adjust if needed. Cook, still continuously stirring, until tender and the ube is mixed in well with the rice, a further 10 minutes or so.
  3. Once done, ladle the champorado into individual serving bowls and top with a swirl each of the ube condensada and coconut milk. You may also top them with fried boneless dilis if you’re feeling adventurous.
  4. Enjoy immediately while steaming hot on a chilly and crisp morning!

Ube Champorado

You may use fresh/raw ube for this recipe, however, so using store-bought ube jam/halaya, ube extract, or ube powder is just as good; quick and hassle free as how champorado should be. Having to work with fresh Ube will totally ruin that aspect of a no-fuss champorado for me.

Ube Champorado

BON APPÉTIT

– Ally xx

myTaste.com

Classic Champorado (Chocolate Rice Porridge)

Classic Champorado (Chocolate Rice Porridge)

Hello Everyone! I hope everyone has had a fantabulous week so far and will have a great week ahead with the weekend to look forward to. Tonight I will be sharing a Filipino breakfast staple that is sure to spark some doubts, especially amongst those who aren’t very familiar with this foreign food pairing. Let me explain further.

Champorado, or in English, Chocolate Rice Pudding, is a classic dish found in many homes across the Philippines commonly served for breakfast. Chocolate for breakfast sounds like a heavenly dream doesn’t it? But wait, there’s a catch! Champorado is usually served with a piece of Tuyo, which in English is known as dried salted fish! Chocolate and dried salted fish?! That sounds like a bizarre combination!

Classic Champorado (Chocolate Rice Porridge)

Is it really though? While the sound of pairing chocolate together with fish seems like whoever came up with this combination was stoned, drunk, or suffered a milk mild concussion, let’s look at the flavour profiles instead. Okay before I continue, I would like to take a small shortcut – I had a major laugh fit when proof reading what I wrote above… What even is a milk concussion?!

Anyway, continuing on, there are a lot of impeccable desserts and sweet dishes out there that embrace the salty-sweet combination, and that’s exactly what you get from Champorado and Tuyo. It’s exactly like eating salted chocolate! The dried salted fish, which is shredded and mixed into the Champorado adds pops of salty surprises to each spoonful of the sweet chocolate rice porridge that you take.

Still not convinced? As the say, don’t judge a book by it’s cover if you haven’t tried it yet. Otherwise, you could get away with adding a pinch of rock salt into your Champorado – but it won’t be the same.

Classic Champorado (Chocolate Rice Porridge) Ingredients

PREP TIME 5 MINS | COOKING TIME 25 MINS | SERVES 8

INGREDIENTS

  • 5 pieces tsokolate tablea*
  • 1 cup glutinous rice
  • 6 cups water
  • 3 tbsp brown sugar

Topping choices

  • Cacao nibs
  • Fried tuyo
  • Full cream milk
  • Sweetened condensed milk
  • Other dairy alternatives such as almond milk and/or coconut milk

*Tsokolate tablea, or literally translated to chocolate tablets is dried local cocoa beans roasted for a few hours before being ground to a rich, chocolate-y paste. Sugar, most often muscovado, is then added to the paste before it is shaped into balls or tablets, hence its name. Tsokolate tablea is traditionally used to make Champorado, but other alternatives such as unsweetened cocoa powder or a dark chocolate bar can be used in its place.

METHOD

  1. Pour the water into a large heavy bottom saucepot over medium-high heat and bring to a brisking boil. Add in the tablea chocolate and dissolve. Once dissolved, add in the rice and bring back to a boil.
  2. Once boiling, turn the heat down to reduce to a simmer and stir the rice every 3 minutes or so to prevent it from sticking to the bottom of the pot and burning. Leave uncovered to cook further for another 15 to 20 minutes until the water is absorbed and the rice is cooked through. The consistency should be thick but soft, just like porridge.
  3. Add in the brown sugar and stir to combine until dissolved. Remove from the heat and transfer into individual serving bowls. Top with dairy of choice and fried tuyo (optional for those feeling adventurous).
  4. Serve and enjoy!

Classic Champorado (Chocolate Rice Porridge)

Note: Even after cooking with the heat turned off, the glutinous rice will continue to expand and absorb the liquid, therefore it is important to serve it immediately to avoid dry Champorado.

You may also like to add a bit of chilli to your Champorado. It is not traditionally a spicy dish, but if you want that extra kick to the guts to get you going in the mornings, then go for it! Chocolate and chilli afterall is another classic flavour combination!

BON APPÉTIT

– Ally xx

myTaste.com