Ube Biko

Ube Biko is a type of Filipino rice cake based on Biko Kalamay where it is infused with ube flavour then topped with a topping similar to yema.

Nowadays everything seems to be given that ube twist, from waffles, doughnuts, macarons and even croissants, name it there is an ube flavour for it. I can’t blame these recipe creators, ube is a really nice ingredient to work on, this purple yam from the Philippines is essentially a type of tuber with a bright purple colour that tastes like a sweet potato with sweeter taste, a bit nutty and have hints of vanilla taste. So, in short, it’s delicious and pretty.

Ube is such a versatile ingredient because basically any dessert recipe you can add an ube on it. We had made several ube recipes on this blog already but none of it yet for a rice cake, that is why today we are making an ube flavoured biko (glutinous rice cake) with a topping that tastes like a leche flan. So here you go.

Ube Biko

★★★★★ 5 from 3 reviews

• Author: Raymund
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 12 1x
• Category: Snack
• Cuisine: Filipino

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Description

Ube Biko is a type of Filipino rice cake based on Biko Kalamay where it is infused with ube flavour then topped with a topping similar to yema.

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Ingredients

Units USM Scale 1x2x3x

Biko

• 2 cups white glutinous rice
• 2 1/2 cups water
• 400 ml coconut milk
• 1 1/4 cup brown sugar
• 1/4 tsp salt
• 2 tsp ube flavouring

Toppings

• 4 egg yolks
• 400 ml condensed milk
• 1/4 tsp vanilla extract
• latik

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Instructions

1. Rinse glutinous rice in running water, drain then transfer to a rice cooker.
2. Add ube flavour and add the water, mix well to distribute the colour evenly. Turn rice cooker on then let it cook.
3. In a non-stick pan over medium heat pour the coconut milk, brown sugar and salt. Bring to a simmer then add the cooked ube glutinous rice gently. Continue to cook while constantly mixing for 15 minutes or until it becomes very sticky.
4. Spread and flatten mixture in a 9×13-inch baking pan then set it aside.
5. Prepare the toppings, in a sauce pan combine condensed milk, egg yolks and vanilla, mix until well incorporated.
6. Place pan over a stovetop in low heat, bring to a slow simmer, while continuously stirring, cook for 10 minutes or until mixture thickens.
7. Add topping on top of flattened glutinous rice mixture then spread evenly using a spoon.
8. Bake in a 180C preheated oven for 10 to 15 minutes or until top turns slightly golden down.
9. Remove from oven, top it with latik then let it cool before serving.

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