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Ube Biko with latik topping is a delicious, sweet treat that is so hard to refuse! Here’s how to cook the delicious dessert that is a fusion between the classic Filipino biko and ube halaya.

This is a simplified version of my ube biko yema which has a layer of sweet custard on top. The difference between the two is that, you don’t bake this ube biko recipe and it has latik or coconut curd for topping. What I like best about this recipe is you cook the glutinous rice in a small rice cooker making it so easy!

If you’re into Filipino kakanin like kalamay, suman and a lot more, then this is for you! It’s a simple sticky rice cake recipe that only needs a couple of ingredients that you might already have. It’s great as after-meal dessert, snack or even a holiday recipe idea for Noche buena and Media Noche.

What Is Ube Biko With Latik?

It’s just like the classic biko kalamay but with purple yam flavor. The ube flavor gives it a delicious twist, more so when topped with latik. Sticky rice cakes or kalamay are a favorite midday snack in the Philippines and one of them is ube biko.

Making the dessert is easy and doesn’t require an oven. You do need some elbow grease though because of continuous stirring. Patience is also key to achieve the desired texture and consistency which is thick and chewy. Try this biko recipe for your holiday parties and it’s sure to be a crowd favorite!

Notes On Ingredients

Glutinous rice – Also known locally as malagkit is the prominent ingredient when making kalamay. It can be bought in groceries near you or Asian stores.
Ube flavoring – I used liquid ube flavoring for this recipe but you can also use powdered ube (dehydrated purple yam) or ube halaya if you have any sitting in you fridge.
Coconut milk – Gives the sweet treat creaminess and hint of coconut flavor.
White sugar – I used white sugar to make the purple color of the dish lighter but you can also use brown sugar if you prefer.
Salt – You don’t need much, just a pinch of salt helps balance the sweetness of the dish.
Coconut cream – is used for making the latik or coconut curd.

How To Make Latik

You do not need any special technique to make coconut curd. Basically, you boil coconut cream in a pan over medium heat. Cook while stirring occasionally, until liquid starts to thicken.

Lower the heat and simmer until oil starts to separate and solids begin to form. Scrape sides and bottom of the pan to prevent from the cream from burning. Continue to cook and stir until curds turn golden brown.

Use a fine-mesh sieve or colander to drain the latik. Transfer the cooled-down coconut oil in a bottle with a lid and reserve oil for later use or other recipes like suman.

Cooking Tips

If you’re not a fan of purple yam, you can skip the ingredient and follow the steps to make the classic kalamay.
Do not add sugar when cooking the rice in the rice cooker, adding sugar can under-cook the rice.
Add water if necessary when cooking the glutinous rice. The ratio of water and rice might be different depending on the brand.
If you’re using store-bought sweetened ube halaya, lessen the sugar in this recipe. If using fresh ube adjust sugar until desired sweetness is achieved.
To make it more special, you can add a knotted pandan leaf while the rice is steaming to make it aromatic.
Make sure to completely drain the rice of excess liquid after rinsing.
For the cooking process to be more manageable and to avoid sticking, use a wide non-stick pan as well as silicone or wooden spoon.

How To Serve And Store

Cut the kalamay in serving portions and top with latik to enjoy.
The dessert can can sit at room temperature for a day. Afterwards, the leftovers should be stored in an airtight container then refrigerate for up to 3 days.
You can also wrap the kalamay tightly with plastic film and place in the fridge for up to 3 days
Reheat in a microwave for 1 – 2 minutes until warm and soft.

Ube Biko

Ube Biko with latik topping is a delicious, sweet treat that is so hard to refuse! Here's how to cook the delicious dessert that is a fusion between the classic Filipino biko and ube halaya.

Print Pin Rate

Course: Dessert, Snack

Cuisine: Filipino

Keyword: ube biko, ube biko recipe

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 12

Calories: 451kcal

Author: Mia

Ingredients

For ube biko

2 cups glutinous rice
3 cups coconut milk (2 1/2 cup for cooking rice, 1/2 for making biko)
1 cup sugar
1 tbsp ube flavoring
1/8 tsp salt

For coconut curd or latik

3 cups coconut cream

Instructions

Making the coconut curd or latik

You can do this before cooking the pudding. Pour coconut milk in a pan. Over medium heat, bring to a boil until it curdles and turn into curds. Strain to separate the oil and place in a bowl.
3 cups coconut cream
Grease bottom and sides of a 12 in x 10 in x 2 in or equivalent baking pan or dish with coconut oil. Set aside.

Making the ube biko

Place glutinous rice in a bowl then wash a few times until water runs almost clear. Drain well.
2 cups glutinous rice
Transfer in glutinous rice into rice cooker then add 2 1/2 cups coconut milk. Set rice cooker to cook setting until done. Allow to cool to touch and fluff with a fork to separate grains.
3 cups coconut milk
Heat pan or skillet over medium heat and tip in 1/2 coconut milk and sugar. Stir until sugar dissolves and well incorporated.
3 cups coconut milk, 1 cup sugar
Add ube flavoring and salt. Mix until fully incorporated.
1 tbsp ube flavoring, 1/8 tsp salt
Combine rice and coconut milk mixture then stir until well combined. Continuously stir and cook the rice until it doesn’t stick to the pan or for approximately 15 minutes.
Transfer mixture into prepared baking dish then flatten the top with a spatula. Let cool down to set then divide to preferred serving size. Top with latik or coconut curd. Bon appetit!

Video

Nutrition

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