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.
- Serves: 6
- Serving size: 6
- 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
- Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
- 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.
- Meanwhile, pour the coconut milk in another cooking pot . Let boil.
- 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.
- Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
- 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.
- Transfer to a serving tray lined with banana leaves.
- Top with toasted grated coconut.
- Serve. Share and enjoy!
Watch the cooking video: