Ube Biko Recipe

Ube Biko is a delicious Filipino kakanin that seems to be a crossover between the traditional Filipino biko and ube halaya. I felt like I wanted to eat ube halaya and biko at the same time, but since I was too lazy to make 2 dishes separately – I decided to do a crossover dish, thus ube biko is here.

This is my first time making ube biko. A week before, my wife and myself strolled the Asian isle of our local grocery store (as we always do) to look for interesting ingredients. We have the habit to grab ingredients from the shelves even if we do not have any plan on it yet. There will always be that “Aha!” moment that will lead us to create something interesting. The powdered ube was one of those ingredients – and there were more dishes that I was able to make with powdered ube, which I will share soon.

As you all know, ube by itself will not give you the “ube like” flavor. I always use an ingredient called ube flavor (or flavoring) from mccormick; this provides all the ube flavor that I need. It also helps enhance the color turning it more purplish.

If you love kakanin, I encourage you to give this ube biko a try.

Try this Ube Biko Recipe. Let me know what you think.

Ube Biko Recipe

Ube Biko Recipe
Nutrition Information
  • Serves: 6
  • Serving size: 6
Prep time: 
Cook time: 
Total time: 
  • 1 1/2 cups glutinous rice or sweet rice (malagkit)
  • 1 1/4 cups granulated white sugar
  • 1 3/4 cups water
  • 1/2 cup ube powder (powdered dehydrated purple yam) or freshly grated purple yam
  • 1/4 teaspoon salt.
  • 1/2 teaspoon ube flavoring
  • 4 cups coconut milk
  1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
  2. Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
  3. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
  4. Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
  5. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
  6. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
  7. Transfer to a serving tray lined with banana leaves.
  8. Top with toasted grated coconut.
  9. Serve. Share and enjoy!


Watch the cooking video:

Cinniejen’s Puto de Ube

This is a shared recipe by Cinniejen De Sello This recipe is her entry to the ongoing Panlasang Pinoy Recipe Contest . Do you want to earn extra bucks for your recipe? Submit your recipe now!

Making ube flavored puto is easy and fun. If in case you want to make other varieties, you can still use this recipe and add the flavor that you desire (don’t forget to remove the ube). There are countless ways to make your desired rice cake with this recipe.

Puto with stuffing? No problem, add meat or any stuffing that you want, but put moderate amounts of stuffing to maintain the size and avoid deformations while baking.


2 cups uncooked rice

1  1/2 cups water

1 cup sugar

2 cups mashed ube (purple yam)

1/4 cup evaporated milk

4 tbsp. baking powder

1/4 cup butter


1. Wash rice and soak in water overnight then grind until the texture is fine. Use a native stone grinder, a corn meal grinder, or a meat grinder to do this.

2. Clean the purple yam by brushing. Rinse with water.

3. Cook the purple yam by placing in boiling water until the texture is soft.

4. Remove the purple yam from the pot and let the temperature cool down then peel the skin. Place in a mixing bowl then mash.

5. Add the ground rice and mash. Remove lumps by letting the mixture pass through a strainer or sifter.

6. Add sugar and butter then mix well.

7. Add coconut milk and baking powder. Mix thoroughly.

8. Pour the mixture into puto molds or spoon it into individual molds. Only 2/3 of the mold’s capacity should be filled.

9. Arrange the molds in a steamer over boiling water and cover.

10. Place cheese and/or salted egg (pulang itlog) over each puto.

11. Check if steaming is complete by using the toothpick test. Insert a toothpick in a piece of rice cake. If the toothpick comes out clean, this means that you are done.

12. Remove from the molds and serve with grated coconut.


Buchi or Butsi is a rice cake made from sweet  rice flour that is molded into shape with a sweet bean paste filling and sesame seed coating. This delectable treat is deep fried under high heat before serving.

The most famous establishment that serves this in the Philippines would be Chowking .  It is a Chinese fast-food chain owned by the largest local fast-food company in the Philippines, Jollibee corp. I remember ordering buchi as a dessert after having some Siopao Asado. It really tastes great especially when you have the gulaman drink by your side.

There are several types of filling that can be used for Buchi. The most common is the sweetened red bean paste while the ube and condensed milk mixtures are also becoming popular. You may use any filling that you want as long as it suits  your taste.

Try this yummy Buchi Recipe. Let me know what you think.



1 1/2 cups sweet rice flour

3/4 cup water

1/4 cup sweet red bean paste

1/2 cup sesame seeds

2 to 3 cups cooking oil

Watch the cooking video:

Cooking Procedure:

1. In a mixing bowl, combine the sweet rice flour and water then mix wel (This should form a dough).

2. Separate the dough into individual pieces

3. Roll each individual piece of dough until a spherical (round) shape is formed

4. Press the center of the spherical dough until the shape becomes concave (there should be a hollow spot in the center).

5. Scoop the sweet red bean paste using an ordinary teaspoon or measuring spoon then fill it in the hollow space of the dough (amount is up to you, just don’t overfill).

6. Seal the dough and roll it once more until the shape is spherical

7. Place the sesame seeds in a bowl then roll the sphere shaped dough over it. Make sure that the seeds stick on the dough

8. Heat the pan and pour-in the cooking oil.

9. When the cooking oil is very hot, deep fry the dough until the sesame seed’s color turns golden brown (about 2 to 3 minutes)

10. Remove the cooked buchi from the pan and drain excess oil.

11. Serve and Enjoy!