Tres Leches Ube Champorado with Crispy Dried Squid
You should try this indulgent and fun take on the traditional Champorado, ube-based with three types of milk and crispy squid topping. Colorful breakfast or snack, this can be consumed warm on cold days or chilled to ward off the heat. The saltiness and crisp of the dried squid complements the luscious sweet and creamy ube rice porridge.
Ingredients
- 1 cup glutinous rice (or regular white rice) washed until clear water runs
- 5 cups water
- 1 cup ube jam or halaya
- 2 oz velveeta cheese, cut into cubes or shredded
- 1 tsp ube flavoring optional
- 1/4 cup sugar + more to taste
For serving:
- evaporated milk
- regular milk or half and half
- Powdered Sweet Buttermilk or regualr powdered milk
Instructions
- 1. Put washed rice and 2 cups of water in a heavy bottom pot or a nostick pot on medium heat. Let it come to a simmer. Stir ocassionally to keep rice from sticking to the bottom.
- 2. Thin out the ube jam in one cup of water. When rice has slightly softened (about 10 minutes). Add the thinned out ube jam. Simmer.
- Add sugar, ube flavoring and velveeta. Mix until everything is incorporated.
- Adjust texture by adding more water. Adjust sweetness by adding sugar.
For serving:
- Cut dried squid in thin strips. Crisp in cooking oil, about 1 minute. It's cooked when it's curled. Remove and put in serving plate.
- Drizzle liquid milks and sprinkle powder.
- Top with crispy squid.
- OR serve squid, and milk assortments on the side for eater's preference.