Ube Biko
Biko Sticky Rice Cake with purple yam is a tasty snack or dessert the whole family will love. It's soft, chewy, and loaded with purple yam and coconut flavor.
- Prep time
- 10 min
- Cook time
- 1 hr 30 min
- Yield
- 9 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup coconut cream
- 4 cups glutinous rice
- 3 cups water
- 3 cans (13.5 ounces each) coconut milk
- 1 cup ube halaya
- 3/4 cup sugar
- 1/2 teaspoon salt
- 4 drops ube extract
Instructions
- 1
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.
- 2
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.
- 3
Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
- 4
Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside.
- 5
Wash the glutinous rice a few times until water runs almost clear. Drain well.
- 6
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.
- 7
In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended.
- 8
Over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
- 9
Add ube extract and stir to distribute.
- 10
Add rice, gently stirring to evenly distribute.
- 11
Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
- 12
Spoon the biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- 13
Lightly brush the top with coconut oil, cut into portions, and top with latik.