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
Scale
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.
