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.

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Ube Biko

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 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


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.


Units Scale



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


  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.


9 Responses

  1. Ube is IN now :-)) I really love its dramatic purple colour. These look scrumptious!

  2. I’m with Angie — love the purple! So vibrant. And these look so good! Neat recipe — thanks.

  3. Michelle says:

    Love ube, and this biko looks perfect!! Will have to give it a try!

  4. suituapui says:

    “ubi” in Malaysian is tuber/a root crop. If it is purple, it is yam. Can be ubi kentang (potato), ubi keledek (sweet potato), ubi kayu (tapioca) and so on.

  5. This is so vibrant! Love the color. I’ll have to check with our international grocer to see about the ube flavoring. We are having a themed dinner in a month or so and the theme is “purple.” Luckily, I got dessert…. This will be a treat for everyone.

  6. Wow, this photo is stunning, Raymund – one of the best I’ve seen! I haven’t had a chance to bake with ube yet, but this recipe is inspiring me for sure!

  7. Hannah says:

    That looks like heaven on a plate! I love the color, too. Now I’m really happy I bought some ube flavoring on impulse yesterday. Sounds like this is what it was meant for!

  8. Katerina says:

    I must admit I’ve never used ube in anything but a purple sweet potato sounds absolutely delightful – especially when combined with a glutinous rice cake and a delicious caramel topping! What a fantastic idea. Saving this recipe – thank you for the inspiration!

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