Ube Champorado in Instant Pot

Purple yam-flavored sticky rice dessert (vegan and dairy-free!)


Watch How To Make It:


Yeah I called champorado dessert only because I eat it as dessert. BUT in the Philippines, champorado is typically eaten for breakfast!


If you've never had champorado before, it's traditionally a chocolate sticky rice porridge made with "tablea" (compressed pure chocolate disks), sugar, and evaporated milk.


I've made a champorado recipe that's closer to the traditional chocolate sticky rice porridge. You can watch it here!


I was originally going to make a different instant pot ube recipe...but I messed up. To make myself feel better, I made something easy and comforting while still sticking with the ube flavor ;)


You'll eventually see what the recipe was in the next few weeks if I ever have the chance to grab more ube powder!


But for this recipe, all you'll need is the ube extract and a few other ingredients. Even if you don't have an instant pot, this is something you can cook on the stovetop too.


Try it out and let me know what you think!


Ingredients:


1 cup uncooked sticky rice

1 can coconut cream (13.5 oz)

2 1/2 cups water

1 tbsp ube extract

1/4 cup coconut oil

4 tbsp coconut sugar (for white or brown sugar, use less to taste)

Pinch of salt


Toppings:

White chocolate chips or condensed milk (optional; note that the recipe will NOT be vegan and dairy-free once you add these toppings)


You can grab the tools and ingredients I commonly use here: https://kit.co/jeanelleats


Directions:


  1. Dump the rice in the instant pot bowl. Rinse and drain the rice.

  2. In the bowl, add coconut cream, water, ube extract, coconut oil, coconut sugar, and salt. Mix well until combined.

  3. Secure the lid of the instant pot and click the "Rice" function. It should default to 12 minutes on Normal level.

  4. Once it's finished cooking, allow the pressure to naturally release. It took mine an additional 20 minutes.

  5. Once all the pressure has released, open the instant pot lid and stir the ube champorado to allow the rice to continue absorbing the liquid. Add more sugar to taste if needed, and enjoy!


Special Notes: You can wait to add the sugar after it cooks so you can adjust the sweetness to your liking!



DID YOU MAKE THIS?! Post on social media and tag @jeanelleats! I get so happy when I see people making these recipes at home!


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  • Food & Video Vlogs - Jeanelleats