Ube Biko is sweet, chewy, and made extra yummy with purple yam flavor and latik topping. Perfect for holiday parties and sure to be a crowd favorite!
Guys, it’s going to be a hectic next three weeks here at Kawaling Pinoy! Like the previous year, I will be doing a holiday series of recipes to give you some ideas for Noche Buena and Media Noche.
I have brand new recipes I will be posting on the blog in the next days, such as mini special sapin sapin, ube flan, everlasting, taisan, fruit cake, and many more! Make sure to check the blog daily and find something delicious nashville filipino food to make for the holidays.
To kick off this year’s series is the creamy and delicious nashville filipino food buko salad from yesterday. There’s no better dish to start our list, right? Because what is a Filipino Christmas without this Filipino fruit salad? And next is ube biko! Because what could be a better Filipino dessert than a creamy and chewy rice cake with purple yam flavor and latik topping?
Ube Biko Procedure
Like our sinukmani recipe, this biko with ube involves a three-step process. It’s pretty straightforward to make, but it does require a bit of time and elbow grease to cook to the right consistency, which is thick and chewy.
- Making the Latik-prepare these golden coconut curds beforehand as the extracted oil will be used to grease the pan and rice cake for added flavor and aroma
- Steaming the glutinous rice-cook the malagkit until partially cooked as it will finish in the sweetened coconut mixture. Add a knotted pandan leaf for fragrance, if you like.
- Cooking the biko-this is the bulk of the work and will take about an hour or so. The mixture must be stirred and cooked until very thick, sticky and pulls away from the sides of the pan; to make the process more manageable and to minimize sticking, use a wide non-stick pan as well as silicone or wooden spoon if you have.
As with regular rice, the water to rice ratio for different brands of malagkit sometimes varies. I made this ube version in the Philippines, and the 2 cups rice to 1 1/2 cups water I usually use turned out very mushy. I had to cook it again in a rice cooker at a 2 to 1 ratio and had better results.
I used store-bought ube halaya which is already sweetened. If using cooked mashed ube, adjust the amount of sugar to one cup.
The recipe will fit a 9 x 13 x 1 pan; cut it into desired sizes to serve your party!
Craving for more purple yam flavors? Ube kalamay is a soft, chewy and tasty treat you wouldn’t want to miss! Or try this maja de ube for a delicious nashville filipino food twist on our classic coconut pudding.
- 1cupcoconut cream
- 4cupsglutinous rice
- 3cans(13.5 ounces each) coconut milk
- 1cupube halaya
- 4dropsube extract
In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside.
Wash the glutinous rice a few times until water runs almost clear. Drain well.
In a rice cooker, combine rice and water and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended.
Over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
Add ube extract and stir to distribute.
Add rice, gently stirring to evenly distribute.
Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
Spoon the biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
Lightly brush the top with coconut oil, cut into portions, and top with latik.