Ube Biko
This quick and easy sweet sticky rice cake recipe is a delicious combination of traditional Filipino biko and ube halaya (purple yam) with latik toppings!
Servings: servings
Calories: 4010kcal
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.
Calories: 4010kcalCarbohydrates: 688gProtein: 42gFat: 130gSaturated Fat: 114gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 744mgPotassium: 1957mgFiber: 20gSugar: 320gVitamin C: 10mgCalcium: 377mgIron: 17mg
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