Ube Biko is a delicious Filipino kakanin that seems to be a crossover between the traditional Filipino biko and ube halaya. I felt like I wanted to eat ube halaya and biko at the same time, but since I was too lazy to make 2 dishes separately – I decided to do a crossover dish, thus ube biko is here.
This is my first time making ube biko. A week before, my wife and myself strolled the Asian isle of our local grocery store (as we always do) to look for interesting ingredients. We have the habit to grab ingredients from the shelves even if we do not have any plan on it yet. There will always be that “Aha!” moment that will lead us to create something interesting. The powdered ube was one of those ingredients – and there were more dishes that I was able to make with powdered ube, which I will share soon.
As you all know, ube by itself will not give you the “ube like” flavor. I always use an ingredient called ube flavor (or flavoring) from mccormick; this provides all the ube flavor that I need. It also helps enhance the color turning it more purplish.
If you love kakanin, I encourage you to give this ube biko a try.
Try this Ube Biko Recipe. Let me know what you think.
Ube Biko Recipe
Ingredients
- 1 1/2 cups glutinous rice or sweet rice malagkit
- 1 1/4 cups granulated white sugar
- 1 3/4 cups water
- 1/2 cup ube powder powdered dehydrated purple yam or freshly grated purple yam
- 1/4 teaspoon salt.
- 1/2 teaspoon ube flavoring
- 4 cups coconut milk
Instructions
- Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
- Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
- Meanwhile, pour the coconut milk in another cooking pot . Let boil.
- Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
- Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
- Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
- Transfer to a serving tray lined with banana leaves.
- Top with toasted grated coconut.
- Serve. Share and enjoy!
Nutrition
Dee says
Looks really yummy. I would like to try another biko recipe which is biko kalabasa. Is it the same process? Thank you for sharing your recipes.
Joy Ang says
when making the ginataang mais, can i use canned cream style corn rather than canned whole corn? cream style would be tastier than whole corn. Also because the canned whole corn is full of sodium i use unsalted frozen corn, it worked perfectly but i like to try using cream style.
Vanjo Merano says
This is off topic since this is a different post. However, the answer to your question regarding ginataang mais is a yes. Sure, you can also use cream of corn to make it.
Klay says
So, this is what happens when biko and ube had a baby. hehe… This is something easy to cook and looks yummy too. I love the classic biko but I’ll definitely gonna try this one. My two favorite kakanin in one. Thanks for the recipe!
Vanjo Merano says
You are welcome, Klay
Liana T says
Hey, amazing how it bring back old happy memories from my childhood. Can’t you just come home to me and cook those delicious meal? Just a thought!
Best regards
Si says
Mabili ba sa regular grocery store here in the US yong McCormick ube flavor or you have to go to oriental store for that?
Vanjo Merano says
This is not usually available in regular supermarkets. You should find this in Asian and Filipino stores
Vanjo Merano says
Hi Gieneil -- magandang araw sa iyo. You can check our espasol recipe because it has the details on how to make grated coconut. Hope this helps.