Ube Champorado

Looking back to the beginning of the enhanced community quarantine, I can see how our tastes and adventures in the kitchen became more and more bold with flavors outside our comfort zone and procedures we were unfamiliar with. In this post, I am happy to share our experiment that yielded a successful Ube Champorado to satisfy my ube craving!

Cravings Satisfied

Whenever I am craving for Ube Champorado, I am sure to visit Providore for a quick merienda date with Nino. Sometimes we get lucky with the Buy One Take One Champorado treat, and of course we are doubly happy.

 

View this post on Instagram

 

Merienda because we will be attending a a fundraiser later and I’m not sure when we will be able to eat…AND YES…this is THE UBE Champorado that I went crazy for, and asked for every day when I was @coastboracay. So take note: You don’t have to go ALL the way to @chachasboracay for this deliciousness. You can visit @providoreph in @smaurapremier because @raintreerestaurants knows how to do it right. 💜💜💜 • • • • #ube #pinoy #pinoyfood #rice #porridge #delish #delicious #yum #yummy #goodfood #filipinofoodmovement

A post shared by Michelle Aventajado (@mommanmanila) on Mar 2, 2019 at 1:03am PST

DIY in the Kitchen

Because we were not allowed to leave the condo for so long, the only way to satisfy a craving was to make it ourselves. For this kitchen adventure, we took the Ube trend in a different direction by creating our Chacha’s Boracay treat, here at home.

PS. I have yet to try the Ube Cheese Pandesal that everyone is enjoying!!!

Brighter Times Ahead

Even as I write this post, I wonder when the time will come, that we can once again, visit Coast Boracay.s We loved our last visit as a family.  We enjoyed the delicious food that Chef Kalel created for us, we enjoyed everything about our stay, and look forward to the smell of the salt water, the beautiful white sand beaches, and the soothing sounds of the ocean, once again…

Praying for healthier times, and a vaccine to be discovered quickly…

Ube Champorado

This easy to make Ube Champorado reminds me of my favorite dish from Chacha's Boracay. By using cooked rice instead of bigas, you cut your cooking time, and can enjoy your porridge quicker!

Print Recipe Pin Recipe

Cook Time 30 mins

Course Main Course

Servings 4

Ingredients

  

• 2 c cooked rice
• 1 1/2 c water
• 2 tsp McCormick Ube Flavor
• 1 c Ube Jam from Good Sheperd
• 1/2 c Toasted Flaked Coconut
• 6 pcs Danggit
• Coconut Cream
• Evaporated Milk
• Condensed Milk

Instructions

 

• While the rice is boiling, fry the Danggit in 2 Tbs of canola oil and set aside.
• When rice has expanded and is broken (you may have to add some more water) add Ube flavoring and Ube Jam. Stir.
• Before serving, add coconut cream to your liking.
• Garnish with Danggit and Toasted Coconut Flakes.

  Serve with evaporated milk and condensed milk on the side.

Keyword Champorado, Pinoy Food, Ube

What other UBE treats do you enjoy?

Have you made any while we have been on ECQ?

Remember #SharingisCaring