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This traditional Ube Biko recipe combines cooked glutinous rice, creamy coconut milk, sugar, and purple ube to make a sweet and chewy dessert the whole family will love. Top with a golden brown latik for the ultimate sweet Filipino treat!
Table of Contents
The only thing better than Classic Filipino Biko is Ube Biko! It’s everything you love about the sticky Filipino rice cake, yet it is infused with the uniquely sweet and nutty flavor of ube.
If you love ube recipes as much as we do, make sure to check out our other popular Filipino treats filled with the purple yam flavor – Ube Halaya (Purple Yam Jam), Ube Pandesal, Ube Champorado, Ube Ensaymada, Ube Cinnamon Rolls, and The Best Ube Sugar Cookies!
Ingredients You’ll Need
- Sweet rice: This type of rice is best for making tender sticky rice dessert recipes like biko as it gives the dessert a unique, chewy consistency and holds together well when cut into slices. If you are shopping in grocery stores or at your local Asian market, it may also be labeled as glutinous rice or Malagkit.
- Full-fat coconut milk: Adds an extra rich and creamy coconut flavor that enhances the toasted coconut flavor in the homemade latik. We used 2 cans, or the equivalent of about 3 1/3 cups coconut milk (30 ounces).
- Sugar: Unlike our traditional biko recipe, which uses brown sugar, this ube version uses white sugar. This adds the perfect sweetness but allows the vibrant purple hue of the ube to shine.
- Ube: For the best ube flavor and pop of color, you’ll need ube powder and ube extract. We purchase ube powder and ube extract on Amazon, but you may be able to find it locally.
- Banana leaves: Although optional, they help prevent the biko from sticking to the baking dish and add an authentic look and earthy aroma to the Filipino dessert. If you have access to them, we highly recommend it!
- Latik: Also known as coconut curd, is a popular garnish with biko. Alternatively, you can drizzle the final dessert with Latik Sauce (Coconut Caramel Sauce!).
Equipment Needed
How to Make Ube Biko
- Bring the sweet rice to a boil. Add the rice into the bottom of a medium pot and wash the rice until the water runs clear. Drain and set on the stove with 2 cups of water and bring to a boil.
- Simmer for 20 minutes. Once boiling, lower the heat to a simmer and cover. Simmer the rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
- Cook the coconut milk mixture. In a wide saucepan over medium heat, add the coconut milk, sugar, ube powder, ube extract, and salt. Stir to combine and bring the mixture to a boil. Reduce the heat to medium-low and add in the cooked rice.
- Cook until thickened. Stir the cooked rice in until well combined, then cook the mixture, stirring often, until thickened and easily pulls away from the sides, about 10-15 minutes. You’ll know the ube biko is ready when it is difficult to stir.
- Prepare the baking dish. First, grease an 8×8 baking dish. If desired, you can also line the dish with banana leaves.
- Transfer biko to the baking dish. Pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
- Cool, then serve. Allow the sticky rice cake to cool completely. Then slice into square or diamond shapes and serve topped with latik, or as desired. Enjoy!
Serving Suggestions
In the Philippines, biko is traditionally served as a dessert or sweet afternoon snack on a banana leaf-lined tray or plate. The dish has become a staple symbol of hospitality and is regularly enjoyed at family get-togethers or holiday parties.
Serve at room temperature with a cup of coffee, tea, or your favorite warm beverage. It can also be served with your favorite fresh fruits like slices of mango, bananas, additional sweet jackfruit, and a scoop of your favorite non-dairy ice cream.
Recipe FAQs
A common question on our original biko recipe was can I make this with another grain like quinoa or brown rice?
Unfortunately, we wouldn’t recommend making this chewy rice cake with anything other than sweet rice/glutinous rice. This specific type of rice has a sticky, chewy texture that you won’t get with a grain like quinoa. For a dense, cohesive rice cake, you need sweet rice!
This dish can be frozen after cooling. Thaw it in the refrigerator or at room temperature until softened to serve. We like to warm ours up in the microwave before serving.
If you love the addition of sweet, tropical jackfruit, chop it into small bite-sized pieces, then add it to the sticky rice mixture 5 minutes before removing it from the heat.
Storage Instructions
Allow the bike to cool to room temperature, then store it tightly covered in the refrigerator for up to 4 days.
More Ube recipes You May Enjoy:
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
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Ube Biko Recipe
- Total Time: 1 hour
- Yield: 12 pieces
- Diet: Vegan
Description
This Ube Biko recipe combines cooked glutinous rice creamy coconut milk, sugar, and purple ube to make a sweet and chewy dessert the whole family will love. Top with a golden brown latik for the ultimate sweet filipino treat!
Ingredients
- 2 cups sweet rice (also known as glutinous rice), washed
- 3 1/2 cups water, divided
- 2 cans (30 ounces) full-fat coconut milk
- 1 cup white sugar
- 1/2 cup ube powder
- 4 drops ube extract
- ½ teaspoon salt
- Oil, for greasing the pan
- Optional: Banana leaves
- Optional: Latik, for topping
Equipment
Instructions
- Bring the sweet rice to a boil. Add the rice to the bottom of a medium pot and wash it until the water runs clear. Drain and set on the stove with 2 cups of water, bringing to a boil.
- Simmer for 20 minutes. Once boiling, lower the heat to a simmer and cover. Simmer the rice for about 20 minutes, then remove from the heat and set aside (keep the lid on!).
- Cook the coconut milk mixture. Add coconut milk, remaining water, sugar, ube powder, ube extract, and salt in a wide saucepan over medium heat. Whisk until smooth and, if needed, blend everything together with an immersion blender. Bring to a boil, then reduce the heat to medium-low and add the cooked rice.
- Cook until thickened. Stir the cooked rice in until well combined, then cook the mixture, stirring often, until thickened and easily pulls away from the sides, about 10-15 minutes. You’ll know the ube biko is ready when it is difficult to stir.
- Prepare the baking dish. First, grease an 8×8 baking dish. If desired, you can also line the dish with banana leaves.
- Transfer Biko to the baking dish. Pour the sticky rice mixture into the prepared baking dish. Using a spatula, spread it into an even layer.
- Cool, then serve. Allow the sticky rice cake to cool completely. Then slice into square or diamond shapes and serve topped with latik, or as desired. Enjoy!
Notes
- Jackfruit: If you’re a fan of jackfruit, we suggest mixing chopped sweet jackfruit in about 5 minutes before removing it from the heat.
- Sugar: If you want this recipe to be sweeter, increase the sugar OR try topping it with our other latik (coconut caramel) from our suman recipe.
- Banana Leaves: If your banana leaves are frozen, run them under warm water to thaw. Thoroughly rinse and then gently wipe with a towel to clean. Cut a banana as needed to line your pan. Heat both sides of the banana leaves over low heat on the stovetop and then set aside. Once cooled, line the baking dish with the banana leaf.
- Storage: Allow the biko to cool to room temperature, then store it tightly covered in the refrigerator for up to 4 days.
- Freezing: After cooling, this dish can be frozen. To serve, thaw it in the refrigerator or at room temperature until softened. We like to warm ours up in the microwave before serving.
- Sweet Rice Alternative: Unfortunately, we wouldn’t recommend making this chewy rice cake with anything other than sweet rice/glutinous rice. This specific type of rice has a sticky, chewy texture that you won’t get with a grain like quinoa. For a dense, cohesive rice cake, you need sweet rice!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Stove Top
- Cuisine: Filipino
