Ube biko is a kind of Filipino sticky rice cake made of glutinous rice and coconut, and packed with ube (purple yam) flavor. Easy to make, no need to bake, delicious!
(Want to try other Filipino rice cakes? Check out bibingkang malagkit and suman. They’re both easy to make and so good!)
Ube biko is another delicious variation of Filipino sticky rice cakes. Unlike other ube biko recipes, however, this one uses ube condensed milk and doesn’t need to be baked.
It’s also topped with homemade latik for that extra special touch.
Let’s get to it.
Why you’ll love this recipe
A question I always get with my ube dessert recipes is if ube halaya or ube jam can be skipped or substituted. I understand it’s sometimes difficult to find it in some places.
You will love this ube biko recipe because I developed it with this in mind.
So instead of ube halaya, we use ube condensed milk. You can find it in Asian supermarkets or Amazon and it is delicious.
Also, you don’t need to bake this rice cake.
Just cook the sticky rice, stir into the ube mixture and transfer to pan. That’s it!
How to make
There are two components to this recipe: the biko or rice cake and the latik topping.
Ingredients
The following are the main ingredients you’ll need:
- Coconut cream — latik is made by cooking down coconut cream until the oil separates from the solids or curds. It’s important to use cream vs. milk because it’s richer and contains more milk solids.
- Coconut milk — on the other hand, you’ll want to use coconut milk in making the rice cake itself. Using cream here will make your mixture too oily.
- Ube condensed milk — other recipes use ube jam but this one uses ube condensed milk to flavor the biko. It’s a much richer, more intense ube flavor.
- Ube extract — ube extract also adds to the vibrant ube flavor.
- Glutinous rice — sometimes called sticky rice or sweet rice. You can’t use regular rice here; you won’t get the same chewy consistency.
Tools
You’ll need a big pan or a wok to make the latik and the rice mixture.
You can also use any dish or pan for the biko. I like using a 9×13 inch baking dish but any size or shape dish will work.
Step-by-step photos
First, cook glutinous rice in water. I use a rice cooker but you can also use a regular pot.
In the meantime, make the latik by heating the coconut cream in a pan on low-medium heat.
Cook until golden brown. Constantly stir to prevent the mixture from burning.
Strain the mixture to separate the latik from the oil. Set aside.
In a large pan or wok, combine coconut milk, ube condensed milk and ube extract.
Stir to incorporate.
Add brown sugar and salt. Stir until sugar is dissolved.
Bring the mixture to a boil.
Add the cooked rice and mix until well blended.
Lower heat and continue stirring until the mixture thickens and the rice absorbs the liquid.
Transfer the biko to your preferred baking pan greased with coconut oil (optional: line with banana leaves then grease with oil). Spread evenly.
Top with latik, allow to set to firm up some more, serve.
Expert tips
Easy, right? Here are more tips for perfect ube biko every time.
- Cook the latik on low-medium heat. Coconut cream takes a while to cook down but don’t be tempted to crank up the heat. You don’t want the latik to taste bitter and burnt.
- Don’t over-cook the rice. If your rice cooker tends to cook your rice al dente, you may want to turn it off a few minutes early. We don’t want to over-cook the rice; we want the biko to stay soft and tender. Also, remove the rice from heat as soon as it’s cooked.
- Stir to avoid burnt rice. Once you add the cooked rice to the ube mixture, remember to stir frequently so you don’t end up with toasted rice.
- Warm the banana leaves before using. If using banana leaves to line your baking dish, make sure to thoroughly rinse and dry before using. To make them more pliable, pour boiling water over them (repeat a few times) or pass them over a small open flame (be careful because they will catch on fire or burn) until soft.
Recipe FAQs
Depending on where you are in the Philippines, latik may mean a coconut caramel syrup or toasted coconut cream.
We’re doing the latter in this recipe — we take coconut cream and cook until the oil separates from the solids or curds. Those curds are what we refer to when we say latik.
You can find ube condensed milk in Asian supermarkets and in Amazon.
If you can only find regular sweetened condensed milk, you can use that as a last resort and just add ube extract to taste.
Be careful not to add too much though; too much ube extract will give your ube biko a bitter aftertaste.
Biko is very easy to customize! Here are some suggestions:
– Add macapuno to your ube mixture for a delicious ube biko with macapuno.
– You can also top your ube biko with cheese instead of latik.
– Coconut and ube halaya will work as toppings, too.
Store ube biko in the fridge. It should keep for up to 3 days.
It’s best served warm (microwave for a few seconds) or at room temperature (take out of the fridge and leave on the counter before serving).
Other Filipino delicacies and kakanin
Craving for more traditional Filipino recipes? Try these:
You can check out other Filipino desserts here.
Happy cooking!
Did you make Filipino biko? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!
You can also find me on Pinterest, Twitter and YouTube.
Ube Biko with Latik
Equipment
Ingredients
- 2 cups glutinous rice washed and rinsed
- 2 cups water
- 1 18-oz can coconut cream
- 1 13-oz can coconut milk
- 1 10-oz can ube condensed milk
- 2 tsp ube extract
- ¼ cup brown sugar packed
- pinch salt
Instructions
- Cook glutinous rice in water. I use a rice cooker but you can also use a regular pot.2 cups glutinous rice, 2 cups water
- While your rice is cooking, make latik by heating the coconut cream in a pan on low-medium heat. Cook until golden brown. Constantly stir to prevent the mixture from burning.1 18-oz can coconut cream
- Strain the mixture to separate the latik from the oil. Set aside.
- In a large pan or wok, combine coconut milk, ube condensed milk and ube extract. Stir to incorporate.1 13-oz can coconut milk, 1 10-oz can ube condensed milk, 2 tsp ube extract
- Add brown sugar and salt. Stir until sugar is dissolved.¼ cup brown sugar, pinch salt
- Bring the mixture to a boil.
- Add the cooked rice and mix until well blended.
- Lower heat and continue stirring until mixture thickens and the rice absorbs the liquid.
- Transfer the biko to your preferred baking pan greased with coconut oil (optional: line with banana leaves then grease with oil). Spread evenly.
- Top with latik, allow to cool and set to firm up some more, and serve.
Video
Notes
- The yield depends on how big or small you slice your ube biko. The estimated nutritional information is based on 24 slices.
- Coconut cream takes a while to cook down but don’t be tempted to crank up the heat. You don’t want the latik to taste bitter and burnt.
- If your rice cooker tends to cook your rice al dente, you may want to turn it off a few minutes early. We don’t want to over-cook the rice; we want the biko to stay soft and tender.
- You can use whatever size baking dish or pan you have available.
- See post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
Juyali
I loved the color! And it was so tasty. I had tried these at a friend’s house and wanted to make them on my own. I am glad I did. 🙂
Jolina
Happy to hear that Juyali!
Ginger
The whole family loved ube biko. We sprinkled cheese in some and it was delicious too, like latik.
Jolina
Glad the family liked ube biko, Ginger! Cheese is a delicious topping.
Nathalie Joy Cabusao
Here where i live there is no ube condensed milk that is available to buy, can i use the original condensed milk instead and have some ube halaya too. Hope for your reply.
Nathalie
Jolina
Hi Nathalie, you can use that and just add ube extract to taste. Be careful not to add too much though; too much ube extract will give your ube biko a bitter aftertaste. Enjoy!