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.
- 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
- 4 egg yolks
- 400 ml condensed milk
- 1/4 tsp vanilla extract
- 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.