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.
Rinse glutinous rice in running water, drain then transfer to a rice cooker.
Add ube flavour and add the water, mix well to distribute the colour evenly. Turn rice cooker on then let it cook.
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.
Spread and flatten mixture in a 9×13-inch baking pan then set it aside.
Prepare the toppings, in a sauce pan combine condensed milk, egg yolks and vanilla, mix until well incorporated.
Place pan over a stovetop in low heat, bring to a slow simmer, while continuously stirring, cook for 10 minutes or until mixture thickens.
Add topping on top of flattened glutinous rice mixture then spread evenly using a spoon.
Bake in a 180C preheated oven for 10 to 15 minutes or until top turns slightly golden down.
Remove from oven, top it with latik then let it cool before serving.