Ube Biko de Leche is a sticky and sweet rice cake topped with smooth, rich and creamy custard. Your favorite biko and leche flan in one.
Ube Biko and Leche Flan are among our favorite desserts or snacks and a dish that’s served during special occasions, like holidays and birthday parties every bite is pure joy and you’ll keep coming back for more!
The classic biko is usually brown in color and is topped with latik. This Ube Biko is with purple yam flavored rice cake topped it with a custard topping to make it even more special!
Biko is one of my favorite kakanin ever since I was a child. I grew up eating biko with crunchy latik curds, but I find the creamy yema custard on top is hard to resist, so while the dish is traditionally garnished with just one version of latik, I think you can’t go wrong with having both!
Ube is such a versatile ingredient because basically any dessert recipe you can add an ube on it. That is why today we are making an ube flavoured biko (glutinous chewy rice cake) with a topping that tastes like a leche flan.
If you are fond of the classic Biko, you will surely love this variation as well.
Ingredients that You’ll Need
For the Biko
- Glutinous Rice – Also known as sticky rice or sweet rice. You cannot use regular rice in this recipe, you won’t get the same chewy consistency.
- Coconut Cream – Gives the biko a richer taste and creamier texture.
- Water – It helps to cooked the rice.
- Brown Sugar – It gives color and sweetness. Brown sugar also varies in sweetness so you might have to adjust according to your preference
- Ube extract flavor – Adds vibrant ube flavor.
For the Leche flan
- Eggs – the main thickener in custard and gives it a velvety smooth texture.
- Egg yolk – adding yolk creates a much richer and denser.
- Evaporated milk – gives fattier in taste, which will give our Leche Flan the perfect amount of richness. You can substitute it with half and half or heavy cream for equally rich results.
- Condensed milk – brings creaminess and a sweet milky taste.
- Vanilla – Adds flavor
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Ube Biko de Leche
Description
Ube Biko de Leche is a sticky and sweet rice cake topped with smooth, rich and creamy custard. Your favorite biko and leche flan in one.
Ingredients
Instructions
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Wash and rinse glutinous rice 3 times to remove the grains, after washing add water and cook the glutinous rice using rice cooker or stove top.
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Using a deep pan, pour coconut cream. Bring to simmer in a low heat. When it boils add sugar continue stirring until sugar dissolved then add ube flavoring. Mix well to distribute the colour evenly.
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Turn the heat to medium low, let it boil and stir occasionally until thickened.
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When the coconut cream has thickened, add the cooked glutinous rice. Gently stir to evenly distribute and the rice absorbed the liquid. Continue stirring until becomes sticky and pulls away from the sides of the pan. Let it cool down
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Transfer the Biko into a baking dish or a molder. Spread and flatten the Biko using spatula then set aside.
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In a large mixing bowl, combine condensed milk, eggs, vanilla and evaporated milk. Mix until well incorporated.
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Strain the leche flan mixture and gently pour over on top of the ube biko. Place in the pan and cover with foil. Add about 1 inch of hot water to the pan then bake 180C for 1 hour or until custard is cooked through.
