Go Back
–+ servings
Close up shot of ube biko that shows chewy texture.
Print Recipe
5 from 4 votes

Ube Biko with Latik

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!
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert, Snack
Cuisine: Filipino
Servings: 24 slices
Calories: 66kcal
Author: Jolina

Equipment

Ingredients

US Customary - Metric

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
    Cooking latik for biko.
  • Strain the mixture to separate the latik from the oil. Set aside.
    Freshly cooked latik for biko.
  • 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
    Ube mixture in a wok.
  • Add brown sugar and salt. Stir until sugar is dissolved.
    ¼ cup brown sugar, pinch salt
    Brown sugar added to ube condensed milk.
  • Bring the mixture to a boil.
    Ube mixture for biko.
  • Add the cooked rice and mix until well blended.
    Cooked glutinous rice added to ube mixture.
  • Lower heat and continue stirring until mixture thickens and the rice absorbs the liquid.
    Ube glutinous rice mixture.
  • Transfer the biko to your preferred baking pan greased with coconut oil (optional: line with banana leaves then grease with oil). Spread evenly.
    Ube rice mixture in a dish.
  • Top with latik, allow to cool and set to firm up some more, and serve.
    Biko flavored with ube and topped with latik.

Video

Notes

  1. The yield depends on how big or small you slice your ube biko. The estimated nutritional information is based on 24 slices.
  2. 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.
  3. 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.
  4. You can use whatever size baking dish or pan you have available.
  5. See post for more tips, FAQs and step-by-step photos.

Nutrition

Calories: 66kcal | Carbohydrates: 15g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.03g | Cholesterol: 0.01mg | Sodium: 3mg | Potassium: 15mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 0.003mg | Calcium: 4mg | Iron: 0.3mg