Ube Biko Recipe
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.
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.