Ube Champorado + Crispy Danggit
  • 1 cup glutinous rice
  • 5 cups water
  • ¼ cup sugar
  • 1 cup ube halaya/ ube jam
  • 1 tsp ube flavoring
  • ½ tsp salt
  • ½ cup coconut milk
  • evaporated milk for serving
  1. Pour the glutinous rice and water in a medium pot over medium heat. Stir.
  2. Cover and bring to a boil.
  3. Reduce heat to low and simmer for about 15-20 minutes or until the glutinous rice is cooked.
  4. Stir regularly to prevent scorching and sticking. You may add water if necessary to get your desired consistency.
  5. When rice is cooked, add the ube jam/ halaya, coconut milk, ube flavoring, and salt. Make sure everything is mixed well and heated through.
  6. Add the sugar and mix well, you may add more depending on your desired taste.
  7. Serve with crispy fried danggit on the side and topped with powdered milk or evaporated milk.
  8. Enjoy!
Recipe by The Peach Kitchen at https://www.thepeachkitchen.com/2020/05/ube-champorado-crispy-danggit/