Ube Biko Recipe
Ube biko is a variation of the popular biko with the addition of ube halaya. Topped with latik, this creamy and delicious rice cake is great for holiday celebrations.
Equipment
- Measuring cups and spoons
- 1 non-stick wok or pan
- 1 silicone or wooden spoon
- 1 rice cooker small
- 1 10x6-inch rectangle pan
Ingredients
- 2 cups glutinous rice, rinsed well
- 2 cups water
- 1 can (400ml) coconut cream
- ¾ cup ube halaya or purple jam
- ¾ cup sugar
- 2-3 teaspoons ube flavoring
- ¼ teaspoon salt
- 1 can (400 ml) coconut cream, for latik
Instructions
Making the latik:
- In a pan over medium heat, pour coconut cream and bring to a boil. Cook, stirring occasionally until liquid starts to thicken.
- Continue to cook and lower the heat. As the oil starts to separate and solids begin to form, continuously stir and scrape the sides and bottom of the pan to prevent burning. Continue to cook and stir until curds turn golden brown for about 30-40 minutes. Transfer to a small bowl to cool down and set aside.
Making the ube biko:
- In a small rice cooker, rinse glutinous rice three times. Add 2 cups of water and turn on the rice cooker and let it cook.
- In a large wok or cooking pan, combine coconut cream, ube halaya, sugar, ube flavoring, and salt. Turn on heat to low and mix until all ingredients are well dissolved.
- Place cooked rice in the wok and continue mixing until the rice is covered with creamy liquid.
- Continue cooking for about 20-30 minutes or until the liquid evaporates and the rice is fully cooked (do not overcook).
- Transfer to a greased 10x6-inch pan and press down to flatten.
- Set aside to cool completely and sprinkle with latik on top before serving.
- Share and enjoy!
