Ube Biko
A purple yam flavoured sticky rice treat with a coconut topping
Ingredients
- 1 cup coconut cream
- 4 cups glutinous rice
- 3 cups water
- 3 cans of coconut milk 13.5 ounces each
- 1 cup ube halaya
- 3/4 cup sugar
- 1/2 teaspoon salt
- 4 drops ube extract
Instructions
Instructions for Latik
- In a pan over medium heat, add the coconut cream and bring to a boil. Cook and stir occasionally, until the mixture starts to thicken.
- Let the mixture simmer on a low heat. Once the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent burning.
- Cook and stir until curds turn golden brown. Use a fine-mesh sieve or colander to drain the latik and reserve oil.
Instructions for Sticky Rice
- Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil.
- Wash the glutinous rice until water runs almost clear and drain well.
- Steam the rice in a rice cooker and let it cool. Let it cool enough for you to seperate the grains with a fork to make the rice fluffy and easier to work with.
- In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended.
- Boil the mixture over a medium heat. When its boiling, lower the heat and continue to cook untilthe mixture is slightly reduced and thickened.
- Add ube extract and stir it into the mixture.
- Add rice and gently mix it together for an even distribution.
- Cook and stir occasionally for about 1 hour or until mixture is very thick, sticky, and can be taken out of the pot.
- Spoon the biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
- Lightly brush the top with coconut oil, cut into portions, and top with latik.
Notes
If you are using cooked mashed ube, adjust the amount of sugar to one cup.