This Ube Biko is the traditional Filipino sweet sticky rice cake mixed with ube halaya and latik toppings which makes a delightful and delicious dessert! It’s an easy Filipino rice cake recipe that is perfect for any occasion and worth the try!
Love ube desserts? Try my Ube Donuts Holes, Ube Pancakes, or Ube Mochi Donuts – all so delicious!
What is Ube Biko?
Ube Biko is the traditional Filipino sweet sticky rice cake made with glutinous rice, coconut milk and brown sugar then mixed with ube halaya and ube extract plus latik toppings for a delicious twist.
This ube flavored sticky rice cake is packed with sweetness and nutrients in one. It’s a popular Filipino dessert or snack that is super easy to make and can be served in any occasion. If you love kakanin or sweet desserts, give this ube biko a try. It will surely satisfy your cravings for a sweet treat!
Tips and Procedures:
- Use ube powder if ube halaya is unavailable.
- You may use a rice cooker in cooking the glutinous rice.
- Add a knotted pandan leaf while steaming the glutinous rice for fragrance, if you like.
- Feel free to adjust the level of sweetness by adding or lessening the amount of brown sugar.
- Use a wide non-stick pan as well as silicone or wooden spoon to manage the process of mixing the sticky rice with ube coconut mixture.
- Storage: This dessert can be stored at room temperature for one day. Afterwards, the leftovers should be stored in an airtight container in the fridge for up to 3 days. Then warm up for a few seconds or minutes in the microwave until slightly softened, or just enjoy chilled or at room temperature.
How to Make Ube Biko:
Listed below are all the ingredients you will need:
- glutinous rice
- water
- coconut cream
- brown sugar
- ube halaya
- ube extract
- salt
In a bowl, add the glutinous rice and rinse twice to remove any dirt or small pebbles.
In a saucepan over medium heat, add the glutinous rice with water and cook/steam until tender and fluffy.
In another saucepan, combine coconut cream, brown sugar, ube halaya, ube extract, salt, mix, then cook until thickened, about 15 minutes:
Add in the cooked glutinous rice over the ube-cream mixture. Using a spoon, fluff the rice until thoroughly combined with the sauce. Allow it to simmer on very low heat for 5 minutes:
Transfer and pressed to a 9-inch tart pan. Set aside and allow it to cool completely:
You may top it with a latik before serving. Enjoy this for a deliciously sweet dessert or snack!
Frequently Asked Questions:
Biko is a sticky and chewy dessert because it is made with glutinous rice.
Yes. After a day of storing at room temperature, it is best to store them in the fridge.
Yes. Biko is to Tagalogs and other places in Philippines as what suman is to the Ilonggos.
Ube Biko
Ingredients
- 2 ¼ cups glutinous rice
- 2 ¼ cups water
- 13 oz coconut cream
- 1 ½ cups brown sugar packed
- ½ cup ube halaya
- 1 tablespoon ube extract
- ¼ teaspoon salt
Instructions
- In a bowl, add the glutinous rice and rinse twice to remove any dirt or small pebbles
- In a saucepan over medium heat, add the glutinous rice with water and cook/steam until tender and fluffy.
- In another saucepan, combine coconut cream, brown sugar, ube halaya, ube extract, salt, mix, then cook until thickened, about 15 minutes.
- Add in the cooked glutinous rice over the ube-cream mixture.
- Using a spoon, fluff the rice until thoroughly combined with the sauce.
- Allow it to simmer on very low heat for 5 minutes.
- Transfer and pressed to a 9-inch tart pan
- Set aside and allow it to cool completely.
- You may top it with a latik before serving.
Leave a Reply