The rich, vibrant hue of Ube Biko instantly transports me to the bustling fiestas of the Philippines. This mesmerizing dessert, a perfect blend of sticky rice and the unique flavor of purple yam, is a beloved staple often gracing family gatherings and special celebrations. In this Ube Biko recipe, I’ll share how to create a creamy custard topping that adds a deliciously smooth contrast to the chewy base—making it an enjoyable no-bake option for any dessert lover. Not only is this recipe easy to whip up, but it also offers an impressive presentation that will wow your friends and family. Ready to dive into this delightful treat? Let’s uncover the tasty secrets of Ube Biko!
Why is Ube Biko a Must-Try?
Vibrant Presentation: The stunning purple hue of Ube Biko makes it an eye-catching addition to any dessert table, sure to impress guests at gatherings.
Effortless Preparation: This no-bake recipe is perfect for those who want deliciousness without spending hours in the kitchen.
Creamy Contrast: The rich custard topping beautifully balances the chewy texture of the sticky rice, creating an unforgettable experience with every bite.
Versatile Options: Feel free to explore variations like using grated cheese or coconut curds for a unique twist on a classic favorite!
Cultural Delight: Sharing this Filipino dessert connects you to tradition, making it a unique offering that showcases culinary heritage. If you love layering flavors, check out my Oreo Cheesecake Cookie for another delightfully rich dessert!
Ube Biko Recipe Ingredients
For the Sticky Rice
• Glutinous Rice – Wash and drain well to achieve perfect stickiness.
• Coconut Milk – Adds a rich flavor; almond milk can substitute for a non-dairy option.
• Water – Used in conjunction with coconut milk for cooking the sticky rice.
For the Ube Mixture
• Ube (Purple Yam) – Provides a vibrant color and distinct flavor; use fresh or jarred.
• Evaporated Milk – Enhances creaminess; replace with more coconut milk for dairy-free.
• Condensed Milk – Adds sweetness and richness to the dish; try sweetened coconut cream as a substitute.
For the Custard Topping
• Egg Yolks – Essential for a creamy custard; use cornstarch and plant-based milk for a vegan alternative.
• Flour – Stabilizes the custard mix; gluten-free flour or cornstarch are great substitutes.
Discover how to make this amazing Ube Biko recipe bring joy to your table with its delightful layers!
Step‑by‑Step Instructions for Ube Biko with Creamy Custard Topping
Step 1: Prepare the Baking Dish
Start by generously greasing an 8×8-inch baking dish with oil or butter to prevent sticking. This ensures your Ube Biko will release easily once baked. Set the dish aside while you prepare the sticky rice and Ube mixture, allowing you to focus on the next steps without any interruptions.
Step 2: Cook the Sticky Rice
In a medium pot, combine 2 cups of coconut milk and 1 cup of water, stirring to blend. Add the washed and drained glutinous rice, then cook over medium heat. Stir occasionally for about 15-20 minutes, until most of the liquid is absorbed, leaving the rice sticky and slightly chewy. This forms the base for your delicious Ube Biko.
Step 3: Make the Ube Mixture
In another pot, combine 1 cup of Ube (fresh or jarred), 1 cup of coconut milk, and 1 cup of evaporated milk. Cook over medium heat for around 10-15 minutes until the Ube is fork-tender. Carefully mash the Ube with a fork or potato masher, then stir in 1 cup of condensed milk until the mixture thickens, resulting in a velvety Ube layer.
Step 4: Combine Rice and Ube Mixture
Remove the Ube mixture from heat and fold it gently into the partially cooked sticky rice. Mix thoroughly until the rice is evenly colored with the vibrant purple hue of Ube. Once combined, transfer this mixture into the prepared baking dish, spreading it out evenly and smoothing the top with a spatula for an attractive finish.
Step 5: Prepare the Custard Topping
In a mixing bowl, whisk together 1 cup of condensed milk, 1 cup of evaporated milk, and 4 egg yolks until well combined. Gradually incorporate 2 tablespoons of flour into the mixture, mixing until smooth. This custard will beautifully top your Ube Biko, providing a creamy contrast to the sticky base.
Step 6: Bake the Ube Biko
Pour the custard mixture evenly over the Ube rice layer in your baking dish. Preheat your oven to 180°C (350°F), then bake the Ube Biko for 15-25 minutes. Keep an eye on it, removing the dish when the custard is set and has turned a lovely golden color. Allow it to cool before slicing and serving to enhance the flavors.
What to Serve with Ube Biko with Creamy Custard Topping
Indulging in Ube Biko is a celebration in itself, and pairing it with the right accompaniments can elevate your dessert experience.
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Fresh Mango Slices: The juicy sweetness of ripe mangoes balances the creamy richness of Ube Biko, providing a refreshing contrast.
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Coconut Sorbet: This creamy, tropical treat mirrors the flavors in the dessert, adding a delightful chill that complements the Ube’s warmth perfectly.
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Latik (Coconut Curds): A traditional topping made from simmered coconut milk, its nutty sweetness enhances the unique flavors of the Ube Biko.
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Whipped Cream: A dollop of lightly sweetened whipped cream adds a fluffy texture and brightened flavor, making each bite even more decadent.
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Fruit Salad: A vibrant mix of tropical fruits can bring zest to your plate, balancing the richness of the Ube Biko with freshness.
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Tropical Iced Tea: The crisp, citrus notes of a tropical iced tea can cleanse your palate and provide a refreshing drink option alongside your dessert.
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Coffee: A cup of robust coffee provides an aromatic contrast to the sweetness of Ube Biko, making it a perfect pairing for any gathering.
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Chocolate Sauce: Drizzling a hint of warm chocolate sauce adds a rich layer of flavor that beautifully contrasts with the Ube’s sweetness.
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Pandan Cake: The airy sweetness of pandan cake can add an additional layer of texture and flavor, enhancing the overall dessert experience.
Make Ahead Options
Preparing Ube Biko with Creamy Custard Topping ahead of time is a game-changer for busy home cooks! You can make the sticky rice and Ube layers up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. The custard topping can also be prepped and stored (but avoid pouring it over the Ube mixture until ready to bake) for convenience. When it’s time to serve, simply layer the custard on top and bake the Ube Biko at 180°C (350°F) for about 15-25 minutes until the custard sets and turns golden. This method ensures that you can enjoy this delightful Filipino dessert with minimal prep time on special occasions!
Ube Biko Recipe Variations & Substitutions
Feel free to explore these delightful twists to make this recipe truly yours!
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Latik Topping: Replace the custard with latik, a traditional coconut curd that adds a wonderfully crunchy layer.
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Savory Cheese: Sprinkle grated cheese on top for a savory contrast that complements the sweetness beautifully. The melted cheese adds a creamy texture that dances in harmony with Ube’s flavors.
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Ramekin Servings: Serve in individual ramekins for easy servings at parties. This approach not only looks elegant but also makes dessert serving a breeze!
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Dairy-Free Option: Use coconut milk instead of evaporated milk in the Ube mixture to keep it dairy-free. Your guests won’t miss the creaminess!
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Plant-Based Custard: For a vegan custard, replace egg yolks with a cornstarch-plant milk mixture. This creates a smooth custard without compromising flavor.
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Flavor Infusion: Try adding a splash of vanilla or a hint of orange zest to the custard for a delightful citrus twist that enhances the overall profile.
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Fruit Toppings: Top with fresh fruit like mango or berries for a refreshing balance against the rich Ube and custard. It’s a fantastic way to add a pop of color and additional flavor.
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Gluten-Free Adaptation: If you’re gluten sensitive, substitute flour in the custard with cornstarch or a gluten-free blend to maintain that silky consistency.
Embrace these variations to create your perfect version of this beloved dessert! And if you’re feeling adventurous, why not pair it with some delectable Chocolate Rum Balls or enjoy it alongside a slice of my Oreo Cheesecake Cookie?
Storage Tips for Ube Biko Recipe
- Room Temperature: Ube Biko can be kept at room temperature for up to 4 hours before it needs refrigeration. Just cover it loosely to prevent drying out.
- Fridge: Store leftovers in an airtight container in the fridge for up to 2-3 days. This helps maintain its creamy texture while allowing you to enjoy your Ube Biko at its best.
- Freezer: For longer storage, freeze Ube Biko in individual portions for up to 1 month. Wrap each piece tightly in plastic wrap before placing it in a freezer-safe bag.
- Reheating: To reheat, microwave individual portions for about 30-60 seconds or until warmed through. You can also serve it chilled for a refreshing treat!
Expert Tips for Ube Biko Recipe
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Perfect Rice Texture: Ensure the glutinous rice is only partially cooked before mixing in the Ube to prevent a mushy result. This achieves that essential chewy texture.
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Avoid Burning: When cooking the Ube mixture, stir continuously to avoid any burning on the bottom of the pot. This maintains the rich flavor of the Ube.
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Cooling Time: Let your Ube Biko cool completely before slicing. This allows the flavors to meld beautifully and ensures cleaner cuts for serving.
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Adjusting Sweetness: Taste your Ube mixture before baking; feel free to adjust the amount of condensed milk to achieve your desired sweetness level.
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Serving Options: For a fun twist, serve Ube Biko in individual ramekins, making it easy for guests to enjoy and adding a charming presentation to your dessert table.
Ube Biko with Custard Topping Recipe FAQs
What should I look for when selecting Ube?
Absolutely! When picking Ube, opt for pieces that are heavy for their size, with smooth skin and a vibrant purple hue. Avoid any with dark spots or blemishes as these can indicate spoilage. If using jarred Ube, make sure it’s from a reputable brand for the best flavor.
How long can I store Ube Biko in the fridge?
Very! Store leftover Ube Biko in an airtight container in the refrigerator, where it will stay fresh for up to 2-3 days. Make sure to cover it well to avoid drying out. I often let it chill overnight to enhance the flavors even more!
Can I freeze Ube Biko? How do I do it?
Certainly! For freezing, slice your Ube Biko into portions and wrap each piece tightly in plastic wrap. Place the wrapped pieces into a freezer-safe bag and store for up to 1 month. When you’re ready to enjoy some, simply microwave a portion for 30-60 seconds until warmed through, or let it thaw in the fridge overnight.
What to do if my custard topping isn’t setting properly?
If your custard topping isn’t setting as expected, it might be due to not cooking it long enough or not having enough thickening agent. To fix this, bake it a little longer—keep an eye on it to ensure it doesn’t over-brown. You can also try whisking in a bit more flour or cornstarch into the mixture before pouring it over the Ube layer for a thicker consistency.
Are there any dietary considerations for Ube Biko?
Of course! If you have dietary restrictions, this Ube Biko recipe offers several alternatives. For a vegan version, simply replace the egg yolks with a mixture of cornstarch and plant-based milk. Additionally, you can swap the condensed and evaporated milk with sweetened coconut cream or coconut milk for a dairy-free option. Always ensure that the glutinous rice doesn’t contain any allergens before sharing it with others, especially pets.
How do I tell if Ube is fresh?
Great question! Fresh Ube will have a firm texture when pressed, and the skin should appear smooth and vibrant with no wrinkles. If you notice any soft spots or an unusually pungent smell, it’s best to avoid those. Choosing fresh ingredients ensures that your Ube Biko will be absolutely delicious!
Irresistible Ube Biko Recipe with Creamy Custard Topping
Ingredients
Equipment
Method
- Grease an 8x8-inch baking dish with oil or butter.
- In a pot, combine 2 cups of coconut milk and 1 cup of water, then add washed glutinous rice and cook over medium heat for 15-20 minutes.
- In another pot, combine 1 cup of Ube, 1 cup of coconut milk, and 1 cup of evaporated milk. Cook for 10-15 minutes until Ube is fork-tender, then mash and mix in 1 cup of condensed milk.
- Fold the Ube mixture into the sticky rice and spread it evenly in the baking dish.
- Whisk together 1 cup of condensed milk, 1 cup of evaporated milk, and 4 egg yolks, then mix in 2 tablespoons of flour until smooth.
- Pour the custard over the Ube rice layer and bake at 180°C (350°F) for 15-25 minutes until the custard is set.
- Allow to cool before slicing and serving.
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