Ube Biko Yema
Ube Biko Yema lets you enjoy three of your favorite desserts in one bite! A combination of Biko Kalamay with ube flavor topped with creamy yema custard brulée.
Servings: 12 servings
- 2 cups glutinous rice
- 2 ½ cups water for cooking glutinous rice
- 2 tsp ube flavoring
- 400 ml coconut milk
- 1 ¼ cup might brown sugar
- ¼ tsp salt
Ingredients for yema
- 3 egg yolks
- 300 ml condensed milk
- ¼ tsp vanilla extract
Wash and rinse glutinous rice in a bowl then drain water. Transfer in a cooking pot then add water.
Add ube flavor then mix well to distribute flavor. Cook glutinous rice on a stove over low-medium heat for 8-10 minutes while occasionally stirring or until grains are soft. Set aside.
Making the Yema
Place condensed milk in a mixing bowl and add egg yolks. Whisk well until well incorporated.
Transfer in a cooking pan and turn on stove in low heat. Bring to a simmer until while continuously stirring. Tip in vanilla extract and continue cooking for 10 minutes until or until mixture thickens to a spreadable paste. Set aside
Pre heat oven at 180°C or 356°F.
In a wide non-stick pan or skillet over medium heat tip in coconut milk, light brown sugar, and salt. Stir until blended and bring to a simmer.
Add cooked ube glutinous rice gently. Continuously stir and cook the rice until sticky and it doesn't stick to the pan or for approximately 15 minutes.
Transfer biko in a non-stick baking pan and flatten the top with a spatula. Add yema on top and spread evenly using a spoon or bread knife.
Bake in pre heat oven at 180°C or 356°F in broil setting for 10 - 15 minutes or until top is caramelized. Remove from oven and let it cool down before serving. Bon appetit!