Ube Biko Recipe
Ube Biko Recipe is a delightful Filipino dessert or snack that is sweet, sticky and has a unique coconut flavor. It features Ube flavour from the Ube extract and is topped with Latik bits.
Are you an Ube lover? You might want to try these Ube recipes; ube cupcakes, ube Basque cheesecake, and ube brownies.
Jump to:
What is Ube Biko?
Ube Biko is a Filipino dessert or snack that is made with glutinous rice, known as ''malagkit'' and ube "purple yam". Yielding sweet and sticky rice cakes. The process of making the biko ube recipe is simple and easy.
First, cook the glutinous rice until soft and sticky. Then make the ube mixture in separate pot by mixing coconut milk, brown sugar, and ube extract until thick and creamy. And finally, stir in the cooked glutinous rice to the ube creamy sauce.
Did you know that there are so many different Biko varieties in the Philippines? The Classic biko, Latik biko, Biko with Langka, Suman Malagkit, and Kakanin. Ube Biko is probably one of my favourites, I just love the combination of ube flavour and coconut.
Ingredient Notes & Substitutions
Here are the ingredients and possible substitutions of Purple Rice Biko recipe
Ube: A key ingredient for Ube Malagkit (Ube Biko). You will find this ingredient mostly in Asian grocery stores and international aisles. Feel free to add more extract for a deeper purple color.
Glutinous Rice: Otherwise known as sweet rice or sticky rice, you can find this in any grocery store. This is a must have! You cannot substitute it with regular white rice.
Coconut Milk: This is the creamy sauce added to sweet rice. You can use canned coconut milk or fresh coconut milk.
Sugar: This where the sweetness is coming from. Brown or white sugar works great.
Coconut Cream: This is used for making the latik or "coconut curd".
Storing and Reheating
Ube biko keeps well as long as it’s protected from drying out. If you intend to eat it the same day, store it in an airtight container and place it in a cool area away from heat. For longer storage, you can refrigerate it, where it will stay good for about three to five days.
Reheating ube biko is all about restoring its soft, chewy texture while keeping it from drying out. Steaming is the most effective method because it adds moisture back gently; just place the biko on a heatproof plate and steam it for a few minutes until it’s heated through.
If you’re short on time, you can use the microwave by covering the biko with a damp paper towel or adding a few drops of water, then heating it in short bursts to prevent it from becoming tough.
Frequently Asked Questions
This usually happens when there isn’t enough liquid or it’s overcooked. Make sure you’re using enough coconut milk and avoid cooking the rice mixture too long, as it continues to firm up while cooling.
Too much liquid or undercooking can cause this. Be sure to cook the glutinous rice properly and let the mixture thicken enough on the stove before transferring it to a pan.
No, glutinous (sticky) rice is essential for the chewy texture that defines biko. Regular rice won’t give the same result.
Yes, you make them ahead of time.
More Ube Recipes
Did you make this today? I’d love to hear in the comment section below. Or follow and tag me on Facebook and Instagram.
Recipe
Ube Biko Recipe
Ingredients
- 2 cups glutinous rice
- 1 can 398 ml coconut milk
- ½ cup water
Ube Coconut Mixture
- 1 can 400 ml coconut milk
- ¾ cup brown sugar
- 1 ½ tablespoon ube extract
Instructions
Cook the glutinous rice
- In a cooking pot, add glutinous rice. Wash glutinous rice few times until water runs almost clear. Drain well.
- Add in coconut milk and water. Stir in until well combined. Cook until the rice is cooked through and soft. Set aside and let it cool.
Coconut-Ube Mixture
- In a wide non stick skillet, add coconut milk, brown sugar and ube extract. Stir until everything is incorporated.
- Bring the mixture to simmer and continue to boil until sauce has reduced and thickened.
Add the cooked rice
- Add in cooked glutinous rice and stir regularly to combined. Continue to stir until mixture is very thick, sticky, and pulls away from the sides of the pan.
- Spoon the ube biko into the prepared greased pan. Flatten it using spatula until evenly distributed. Cut into serving sizes, topped with latik. Serve and enjoy!
