Biko Sticky Rice Cake with Ube is a tasty snack or dessert the whole family will love. It's soft, chewy, and loaded with purple yam and coconut flavor.
biko with ube
(13.5 ounces each) coconut milk
In a pan over medium heat, add the coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning.
Continue to cook and stir until curds turn golden brown. Using a fine-mesh sieve or colander, drain latik. Reserve oil.
Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside.
Wash the glutinous rice a few times until water runs almost clear. Drain well.
In a rice cooker, combine rice and water and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
In a wide non-stick skillet, combine coconut milk, ube halaya, sugar, and salt. Stir until well-blended.
Over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
Add ube extract and stir to distribute.
Add rice, gently stirring to evenly distribute.
Cook, stirring occasionally, for about 1 hour or until mixture is very thick, sticky, and pulls away from the sides of the pan.
Spoon the biko into the prepared baking dish and pat down with a lightly greased spatula to even out.
Lightly brush the top with coconut oil, cut into portions, and top with latik.
If using cooked mashed ube, adjust the amount of sugar to one cup.