How to Make Perfectly Chewy & Delicious Ube Biko!

Ube Biko: A Sweet Fusion of Flavors

There’s something truly special about ube biko, a Filipino dessert that combines two beloved classics—biko kalamay and ube halaya. This sticky rice cake is made with glutinous rice slow-cooked in coconut and condensed milk, creating a rich, creamy texture. Adding purple yam (ube) infuses it with a deep, earthy sweetness and signature vibrant colour.

I can still picture it at every family gathering—served straight from the pan, topped with a luscious layer of custard or caramelized latik. Whether enjoyed fresh and warm or chilled for a firmer bite, it never fails to impress. It’s the perfect balance of chewy, creamy, and sweet, making it a favourite for special occasions and simple indulgences.

What Makes Ube Biko Special?

Beyond its irresistible flavour, ube biko is a dessert that carries a sense of nostalgia and comfort. Its chewy, soft texture, paired with the richness of coconut milk and the deep, earthy tones of ube, makes every bite delightful. The subtle sweetness, combined with aromatic pandan leaves and the crunch of golden coconut curds (latik), brings out a unique depth of flavour.

Whether served as a centrepiece at fiestas, birthdays, or holiday feasts or enjoyed with coffee on a quiet afternoon, ube biko is always a crowd-pleaser. I love savouring it during special moments, appreciating the blend of flavours that remind me of home and the joy of sharing good food with loved ones.

Ingredients for Ube Biko

Sticky Rice Base

• 2 cups glutinous rice, washed and drained
• 1 cup water
• ¾ can coconut milk (or 1 whole can for extra richness)

Ube Mixture

• 2 cups ube, cut into cubes
• ¾ can evaporated milk
• ¾ can condensed milk
• 2 teaspoons ube extract (optional, for a deeper flavour)
• 1/2 teaspoon ube flavoring
• 2 pandan leaves (for a subtle, fragrant aroma)
• ¼ teaspoon salt

Sweeteners

• 2 cups brown sugar
• 1 1/4 cups granulated white sugar

Custard Topping (Optional)

• 2 egg yolks
• ¼ can condensed milk
• ¼ can evaporated milk
• ¼ can of coconut milk
• 1 tablespoon flour (for thickness)

Latik and Coconut Cream

• 1 (13.5 oz) can coconut cream (for caramelized latik)
• 4 cups coconut milk (for an alternative, richer taste)

Additional Ube Options

• ½ cup ube powder (alternative for fresh ube)
• Powdered or freshly grated purple yam (for more texture and flavour)

Final Touches

• Banana leaves (optional for an authentic presentation)
• 2 tablespoons ube condensed milk (for extra creaminess)

Instructions

Step 1: Cooking the Rice

1. Rinse the glutinous rice thoroughly until the water runs clear. Drain completely.
2. In a large pot, combine 1 cup water and ¾ can coconut milk, then bring to a gentle boil over medium heat.
3. Add the washed rice, cover, and let it simmer on low heat until the liquid is absorbed and the rice is almost fully cooked. Stir occasionally to prevent sticking.
4. If using a rice cooker, follow the same steps and add pandan leaves for a fragrant aroma.

Step 2: Making the Ube Mixture

1. While the rice is cooking, prepare the ube halaya. In a pan, combine:
   • 2 cups ube
   • ¼ can evaporated milk
   • ¼ can of coconut milk
   • ¼ can condensed milk
2. Cook over low-medium heat, stirring constantly until the ube is soft and fork-tender.
3. Mash the ube until smooth using a potato masher or wooden fork.
4. Add 2 teaspoons of ube extract for more intense colour and flavour.
5. Gradually add brown sugar, stirring continuously until fully incorporated.

Step 3: Combining the Rice and Ube Mixture

1. Once the ube mixture thickens, gently fold in the almost-cooked rice, stirring continuously.
2. Mix until the rice absorbs the ube mixture, creating a smooth, cohesive texture.
3. Transfer the mixture into a greased or banana leaf-lined pan, then spread it evenly using a spoon.

Step 4: Preparing the Custard Topping (Optional)

1. In a bowl, whisk together:
   • 2 egg yolks
   • 1 tablespoon flour
   • ¼ can condensed milk
   • ¼ can evaporated milk
2. Pour the mixture over the ube biko and bake at 180°C (356°F) for 15-25 minutes or until the custard turns golden.
3. If you prefer, skip the custard and top with latik instead.

Step 5: Making the Latik

• In a saucepan, heat 4 cups of coconut milk over medium heat.
• Stir constantly until it thickens and curds form.
• Once the oil separates, strain out the curds and let them cool.
• Spoon the golden latik over the ube Biko before serving.

Serving and Storage

• Serve warm or chilled with coffee, tea, or a warm drink.
• Store leftovers in an airtight container in the fridge for 2-3 days.
• Reheat in the microwave for a few seconds, or enjoy it straight from the fridge for a firmer bite.
• For a fun twist, top with grated coconut, fresh fruits (mango, banana, or jackfruit), ice cream, or even cheese for an extra layer of flavour.

A Dessert That Brings People Together

No matter how it’s served, ube biko always brings back memories of home—of shared laughter, family gatherings, and the warmth of tradition. Its unique blend of flavours and textures makes it a standout Filipino delicacy, one that’s both simple and indulgent at the same time.

So, the next time you’re craving something sweet, creamy, and utterly satisfying, why not whip up a batch of ube biko? Whether for a special occasion or a personal treat, one thing’s for sure—it’s always worth savouring. 💜

Ube Biko: (FAQs.)

How long does ube biko last?

Ube Biko stays fresh for about 2-3 days when stored in an airtight container in the refrigerator. It may become drier if kept longer, but you can revive it by reheating it with coconut milk.

Can I use regular rice instead of glutinous rice?

No, regular rice does not have the same sticky texture required for biko. Glutinous rice (sticky rice or sweet rice) is essential for consistency.

Can I freeze ube biko?

Yes! To freeze, wrap portions in plastic wrap or store in an airtight container. When ready to eat, let it thaw at room temperature and reheat in the microwave for a few seconds.

What can I use instead of fresh ube?

If fresh ube is unavailable, you can use ube powder, frozen grated ube, or ube-flavoured condensed milk to achieve a similar flavour.

Can I make ube biko without coconut milk?

Coconut milk is a key ingredient for authentic flavour, but if you’re allergic or prefer a substitute, you can try using whole or almond milk with a bit of butter for richness. However, the taste will be slightly different.

Ube Biko Recipe

Alisha

Ube Biko is a rich, chewy Filipino dessert made from glutinous rice, coconut milk, condensed milk, and purple yam, giving it a creamy texture and earthy sweetness. This traditional kakanin is enjoyed warm or chilled, often topped with custard, cream, or sugar, making it a favorite for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Filipino cuisine

Servings 12 people

Calories 5996.5 kcal

Equipment

• Large pot (for cooking the rice and coconut milk).
• Pan or rice cooker (for cooking rice).
• Large pan (for making the ube mixture).
• Mixing bowls (for custard and ube mixture).
• Spoon and spatula (for stirring).
• 8x8-inch square baking pan or another similar pan.
• A saucepan (for making latik).
• Coffee filter (for removing excess oil from latik).
• Optional banana leaves (for lining the pan).
• Oven (for baking the custard topping).

Ingredients

  

• Sticky Rice Base
• 2 cups glutinous rice washed and drained
• Sweet rice alternative, but regular rice not recommended
• 1 cup water
• ¾ can coconut milk 1 can coconut milk (for extra richness)
• Ube Mixture
• 2 cups ube cut into cubes
• ¾ can evaporated milk
• ¾ can condensed milk
• Ube creamer for deeper flavor
• 2 teaspoons ube extract optional
• Sweeteners
• 2 cups brown sugar
• 1 ¼ cups granulated white sugar
• Flavor Enhancers
• 2 pandan leaves for aroma and subtle sweetness
• ½ teaspoon ube flavoring
• ¼ teaspoon salt
• Custard Topping
• 2 pieces egg yolks
• ¼ can condensed milk
• ¼ can evaporated milk
• ¼ can coconut milk
• 1 tablespoon flour for thickness
• Latik and Coconut Cream
• 1-13.5 oz can coconut cream for caramelized latik
• 4 cups coconut milk alternative for richer taste
• Additional Ube Options
• ½ cup ube powder
• Powdered dehydrated purple yam
• Freshly grated purple yam
• Final Touches
• Dish lined with optional banana leaves for authenticity
• 2 tablespoons ube condensed milk for extra creaminess

Instructions

 

• Cook the Rice: Boil 1 cup water and ¾ can coconut milk, add glutinous rice, simmer, and cook until absorbed. Use pandan leaves for extra aroma.
• Make the Ube Mixture: Cook 2 cups ube with ¼ can evaporated milk, ¼ can coconut milk, and ¼ can condensed milk until fork tender. Mash into a smooth puree, add ube extract and brown sugar, then stir.
• Combine Rice and Ube: Mix almost cooked rice into the ube mixture, stir for a cohesive texture, then transfer to a greased or banana leaf-lined pan and spread evenly.
• Prepare the custard: Mix egg yolks, flour, condensed milk, and evaporated milk until smooth, pour over rice, and bake at 180C for 15-25 minutes until golden.
• Make the latik: Simmer 4 cups coconut milk until it thickens and curds form, remove excess oil, and spoon latik over biko dishes.
• Serve and Store: Enjoy warm or chilled with coffee, tea, or warm drinks. Store in an airtight container for 2-3 days or reheat in a microwave. Add grated coconut, ice cream, fresh fruits, or cheese for extra flavor.

Notes

If you want a firmer Ube Biko, it’s better to refrigerate it and serve chilled.

Ube extract and flavoring are optional but help enhance the ube flavor.

Some might prefer to skip the custard topping and instead add latik (caramelized coconut curds), which gives a delicious crunch and richness.

Nutrition Value (approximate for one serving of the dessert):

Calories: 250-300 kcal

Fat: 12-15g (due to coconut milk and cream)

Carbohydrates: 35-40g (mainly from glutinous rice and sugar)

Protein: 3-4g (mainly from egg yolks and ube)

Fiber: 2g (from ube)

Sugar: 15-20g (from sugar, coconut milk, and condensed milk)

Keyword Ube Biko