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