Biko is a Filipino sticky rice dessert made with malagkit or glutinous rice, coconut cream, and sugar. It is a type of kakanin that is topped with latik or coconut curds. While the classic biko is a sweet, coconutty, caramel-flavored treat, this recipe uses ube to add an earthy, unique, and colorful twist.
This ube biko recipe uses a rice cooker to do most of the work; no need to bake it! Just to make it different from your usual, it’s also dyed an incredibly vibrant color with both ube halaya and ube flavoring for added brilliance. No biko recipe is complete without some latik on top which takes time to make but is so worth the effort.
Ube Biko Recipe
Ube Biko Ingredients
- 2 cups malagkit rice rinsed
- 2 1/2 cups water
- 1 400-ml can coconut cream
- 3/4 Cup ube halaya
- 1 Cup brown sugar
- 2 tablespoons ube flavoring or as desired
- 1/2 teaspoon Salt or to taste
- 1 400-ml can coconut cream for latik
- In a small rice cooker, combine rinsed malagkit rice and water in the bowl. Turn on the rice cooker and let cook until tender and fluffy.
- Meanwhile, in a saucepan, heat coconut cream and stir in ube halaya, ube flavoring, salt, and sugar. Cook while stirring until just dissolved. Remove from heat.
- Once rice cooker is done, using a plastic rice spoon, fluff rice. Pour ube-coconut cream mixture over and stir thoroughly to combine. Transfer to an 8-inch square pan lined with plastic wrap or banana leaves. Press down or tap on the counter to release any air pockets. Set aside to cool completely.
- Meanwhile, in a nonstick pan over medium-low heat, pour in coconut cream. Using a silicone spatula, stir regularly until the coconut cream thickens, separates into coconut oil and latik, about 40 minutes.
- When ready to serve, remove biko from the pan and slice. Serve topped with latik.