If you’ve ever wanted to dive into a dessert that’s bursting with vibrant color, rich flavors, and a satisfyingly sticky texture, then the Ube Biko with Custard Topping Recipe is your new best friend. This beloved Filipino delicacy combines the sweet, creamy essence of ube (purple yam) with the comforting chewiness of glutinous rice, all crowned by a luscious custard layer that sets it apart from the usual rice cakes. It’s the kind of treat that feels like a warm hug from the inside out, perfect for sharing with loved ones or indulging in a moment of pure joy.
Ingredients You’ll Need
Getting ready to make this enchanting Ube Biko with Custard Topping Recipe? You’ll be thankful how straightforward the ingredients list is. Each element plays a crucial role, whether it’s the creamy coconut milk enriching the rice, the naturally vibrant ube giving it that stunning purple hue and sweet flavor, or the smooth custard topping that completes the dish with a golden, delicate finish.
- 2 cups glutinous rice: The heart of the dish, glutinous rice provides that signature sticky texture.
- ¾ can coconut milk: Adds deep, creamy richness to the rice as it cooks.
- 1 cup water: Helps to cook the glutinous rice to perfection without overpowering flavor.
- 1 can coconut milk: Used for making the ube halaya, enhancing its creaminess.
- ¾ can evaporated milk: Gives a velvety smoothness to both the ube and custard.
- ¾ can condensed milk: Brings in just the right amount of sweetness for the ube mixture.
- 2 cups ube (cut into cubes): The star ingredient that provides an irresistible purple color and naturally sweet flavor.
- ¼ can condensed milk: Sweetens the custard without overpowering the flavors.
- ¼ can evaporated milk: Creates a creamy base for the custard topping.
- ¼ can coconut milk: Adds extra richness and balances the custard’s sweetness.
- 2 pieces egg yolks: Essential for thickening and setting the custard as it bakes.
- 1 tablespoon flour: Helps stabilize the custard and gives it a smooth texture.
How to Make Ube Biko with Custard Topping Recipe
Step 1: Prepare Your Pan
Start by generously greasing an 8×8-inch square pan or baking dish with oil. This ensures your sticky rice dessert won’t stick to the pan after baking and makes serving a breeze.
Step 2: Cook the Glutinous Rice
In a large pot over medium heat, combine the ¾ can of coconut milk and 1 cup of water. Stir them well, then add the washed and drained glutinous rice. Bring this mixture to a gentle simmer, then reduce the heat to low and cover. Let the rice cook slowly, absorbing all the liquid until it is almost done but still slightly firm in the center. This step is crucial because the rice will continue cooking later when combined with the ube mixture.
Step 3: Make the Ube Halaya
While the rice cooks, place your diced ube, 1 can of coconut milk, and ¾ can of evaporated milk into a large pan or pot. Cook over medium heat until the ube becomes fork-tender, which usually takes about 15 minutes. Once soft, use an immersion blender, potato masher, or wooden fork to mash the ube into a creamy puree. This step unlocks the ube’s natural sweetness and beautiful color.
Step 4: Sweeten and Thicken the Ube
Next, stir in the ¾ can of condensed milk. Keep cooking over medium heat, stirring constantly until the mixture thickens and becomes smooth. This luscious ube halaya is what makes this version of biko truly special and vibrant.
Step 5: Combine Rice and Ube Mixture
Fold your half-cooked glutinous rice gently into the pot with the ube halaya. Be careful not to break the rice grains too much; you want an even, sticky consistency. Once fully combined, transfer this mixture evenly into your prepared pan. This base is already fragrant, colorful, and downright irresistible.
Step 6: Prepare and Pour Custard Topping
In a separate bowl, mix together ¼ can condensed milk, ¼ can evaporated milk, ¼ can coconut milk, the two egg yolks, and 1 tablespoon of flour. Whisk it well until fully blended. Pour this custard mixture over the rice and ube layer, smoothing it out so it covers the surface evenly. Then bake at 180°C (356°F) for 15-25 minutes or until the custard sets and turns that beautiful golden shade.
How to Serve Ube Biko with Custard Topping Recipe
Garnishes
Adding simple garnishes can elevate your Ube Biko with Custard Topping Recipe experience. Consider topping it with a few toasted coconut flakes or some finely chopped nuts like cashews or macadamias for a delightful crunch contrast. A light sprinkle of edible flowers or a dusting of powdered sugar can also add visual appeal if serving to guests.
Side Dishes
This sweet, sticky rice dessert pairs nicely with refreshing, light sides to balance the richness. Fresh tropical fruits like pineapple slices, mango chunks, or a simple fruit salad can be the perfect refreshing accompaniment. Some like to enjoy their biko alongside a cup of warm brewed coffee or tea, which complements the sweetness wonderfully.
Creative Ways to Present
Get creative by serving your Ube Biko in individual ramekins or mini mason jars with the custard topping perfectly layered for a pretty look. You might also cut it into small squares and sprinkle edible glitter or icing sugar before serving at parties. For a festive twist, add a drizzle of caramel sauce on top or a thin layer of latik (toasted coconut curds) for extra texture.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which might be rare because it’s so good), store them in an airtight container in the refrigerator. Properly covered, the Ube Biko with Custard Topping Recipe will stay fresh for up to 3-4 days while maintaining its sweet, creamy texture.
Freezing
You can freeze portions of biko, but it’s best to do so before adding the custard topping. Separate the biko base into airtight containers or freezer bags and freeze for up to a month. When ready to enjoy, thaw in the refrigerator overnight before topping with custard and baking as usual.
Reheating
To reheat, warm the dish gently in an oven at a low temperature until heated through, to preserve both the sticky rice and custard texture. Avoid microwaving directly, as the rice might toughen and the custard could separate. Cover the container with foil to prevent drying out the custard layer while reheating.
FAQs
What is ube and where can I find it?
Ube is a purple yam popular in Filipino desserts, known for its vibrant color and subtly sweet flavor. You can find fresh ube at Asian markets or use frozen ube cubes or powdered ube as convenient options.
Can I substitute the glutinous rice with regular rice?
Regular rice lacks the sticky texture needed for biko. Glutinous rice is key to achieving that signature chewy consistency and is highly recommended.
Do I have to bake the custard topping?
Yes, baking sets the custard to a luscious, golden finish that contrasts beautifully with the sticky rice. Skipping this step will leave the custard runny and incomplete.
Is it possible to make this recipe vegan?
To make a vegan version, try substituting the milk and eggs with plant-based alternatives like coconut cream, evaporated coconut milk, and cornstarch or silken tofu for thickening. The texture and flavor will change slightly but can still be delicious.
Can I use ube halaya from a jar instead of fresh ube?
Absolutely! Using ready-made ube halaya can save time and still produce a fantastic dish. Just adjust the sweetness since some store-bought halaya are already sweetened.
Final Thoughts
Making the Ube Biko with Custard Topping Recipe is truly a joyful adventure that rewards you with a dessert that’s both stunning and soul-satisfying. Whether you’re introducing this classic to friends or indulging yourself after a meal, its vibrant color and rich, creamy layers are sure to win hearts. So go ahead and give it a try—your taste buds will thank you!
Print
Ube Biko with Custard Topping Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
Ube Biko with Custard Topping is a rich and creamy Filipino sticky rice dessert made with glutinous rice cooked in coconut milk, layered with sweet purple yam halaya, and topped with a luscious custard baked to a golden finish. This traditional treat combines the earthy sweetness of ube with the velvety texture of custard, perfect for special occasions or a comforting snack.
Ingredients
Sticky Rice Base
- 2 cups glutinous rice, washed and drained
- ¾ can coconut milk (approximately 180ml)
- 1 cup water
Ube Halaya Layer
- 2 cups ube, cut into cubes
- 1 can coconut milk (approximately 240ml)
- ¾ can evaporated milk (approximately 180ml)
- ¾ can condensed milk (approximately 180ml)
Custard Topping
- ¼ can condensed milk (approximately 60ml)
- ¼ can evaporated milk (approximately 60ml)
- ¼ can coconut milk (approximately 60ml)
- 2 pieces egg yolks
- 1 tablespoon flour
Instructions
- Prepare the Pan: Generously grease an 8×8-inch square pan or baking dish with oil to prevent the sticky rice from sticking and to allow easy serving later.
- Cook the Glutinous Rice: In a large pot over medium heat, combine ¾ can coconut milk and 1 cup water. Add the washed and drained glutinous rice. Bring the mixture to a gentle simmer then reduce the heat to low. Cover the pot and cook until all liquids are absorbed and the rice is almost cooked through but still slightly firm.
- Make the Ube Halaya: While the rice is cooking, place the cubed ube, 1 can coconut milk, and ¾ can evaporated milk in a large pan or pot over medium heat. Cook until the ube becomes fork tender. Use an immersion blender, potato masher, or wooden fork to mash the mixture into a smooth puree.
- Sweeten and Thicken Ube Halaya: Stir in ¾ can condensed milk to the mashed ube mixture. Continue cooking over medium heat, stirring constantly until the mixture becomes thick and smooth, forming the ube halaya layer.
- Combine Rice and Ube Halaya: Add the half-cooked sticky rice to the pan containing the ube halaya. Gently fold the mixture together until fully combined and evenly blended.
- Transfer and Level: Pour the combined rice and ube mixture into the greased baking pan, spreading it out evenly to create the base layer of the dessert.
- Prepare Custard Topping: In a bowl, mix ¼ can condensed milk, ¼ can evaporated milk, ¼ can coconut milk, 2 egg yolks, and 1 tablespoon flour until smooth and well combined. This mixture will become the custard topping for the dish.
- Top and Bake: Pour the custard mixture evenly over the rice and ube base. Bake the dish in a preheated oven at 180°C (350°F) for 15-25 minutes, or until the custard is set, cooked through, and has turned golden brown on top.
Notes
- Ensure the rice is only almost cooked before mixing with the ube halaya to prevent it from becoming mushy during baking.
- You can adjust the sweetness by varying the amount of condensed milk used according to your taste.
- Use fresh or frozen ube; if using frozen, thaw completely before cooking.
- Greasing the pan well is crucial for easy serving of this sticky rice dessert.
- The baking time may vary depending on your oven, so keep an eye on the custard’s color and texture.
