If you have a soft spot for Filipino desserts that combine creamy, dreamy textures with rich, vibrant colors, then you are absolutely going to fall in love with this Ube Biko Leche Flan Recipe. It’s the perfect marriage of two beloved classics — the sticky, fragrant ube biko and the silky, luscious leche flan — layered brilliantly to create a show-stopping dessert that’s just bursting with flavor and nostalgia. Whether you’re serving it at a family gathering or treating yourself to something extra special, this recipe will bring a beautiful pop of purple and a taste sensation that keeps everyone coming back for more.
Ingredients You’ll Need
This recipe truly shines because of its simple yet essential ingredients. Each element plays a key role: the glutinous rice gives us that signature chewiness, the ube halaya brings out that irresistible purple sweetness, and the luscious leche flan ties everything together with its creamy contrast. Get ready to gather these pantry staples to make magic happen.
- 2 cups glutinous rice: This creates the chewy, sticky foundation for the biko layer.
- 2 cups water: Necessary for cooking the rice perfectly tender.
- 1 1/2 cups coconut milk: Adds rich creaminess and a subtle tropical flavor to the biko.
- 3/4 cup ube halaya (purple yam jam): The star ingredient that gives vibrant color and authentic ube sweetness.
- 3/4 cup granulated sugar: Balances the flavors with just the right amount of sweetness.
- 1/4 teaspoon salt: Enhances the overall taste and cuts through the sweetness.
- 1/2 teaspoon ube extract (optional): For a deeper purple hue and intensified ube flavor.
- 10 egg yolks: The richness that makes the leche flan silky smooth and indulgent.
- 1 can (14 ounces) sweetened condensed milk: Adds creamy sweetness and body to the flan.
- 1 can (12 ounces) evaporated milk: Lightens and smooths the flan custard.
- 1 teaspoon vanilla extract: A little warmth and aromatic touch for the flan layer.
- 1/2 cup granulated sugar (for caramel): To create the golden, glossy caramel base that’s an absolute must.
- 2 tablespoons water (for caramel): Helps melt the sugar evenly for a perfect caramel color.
How to Make Ube Biko Leche Flan Recipe
Step 1: Prepare the Caramel
Begin your dessert journey by heating sugar and water in a saucepan over medium heat. Resist the urge to stir and let the sugar dissolve and turn a gorgeous golden amber color naturally. This patience pays off with that perfect caramel flavor and texture. Pour it quickly into your round cake pan or llanera, swirling it around to coat the bottom evenly before it hardens. This caramel layer will add a beautiful contrast in taste and a lovely shine when you unmold your dessert.
Step 2: Make the Leche Flan Mixture
In a large bowl, gently whisk the egg yolks with sweetened condensed milk, evaporated milk, and vanilla extract until everything is smooth and well combined. Keep it gentle here — you want to avoid bubbles to achieve that classic silky texture. Passing the mixture through a fine sieve will help make your leche flan luxuriously smooth. Pour this creamy custard over your hardened caramel in the pan, setting the stage for the next steps.
Step 3: Steam the Flan
Cover the pan with foil to prevent water droplets from spoiling the custard’s surface. Steam over medium heat for about 30 to 35 minutes until the flan just sets. It should be firm but still have a slight jiggle in the center. Once done, remove from the heat and let it cool completely before chilling it in the refrigerator. This chilling period helps the flan fully develop its velvety texture and makes it easier to layer the biko.
Step 4: Cook the Ube Biko
Rinse the glutinous rice thoroughly and then cook it with water until the grains absorb all the liquid and turn tender — about 15 to 20 minutes. Meanwhile, in another saucepan, combine coconut milk, sugar, ube halaya, salt, and ube extract (if using). Warm the mixture until smooth and aromatic. Add the cooked rice into this ube coconut blend, stirring consistently for 10 to 15 minutes until the mixture thickens and becomes sticky — this is where the magic of biko happens! Turn off the heat and let it cool down.
Step 5: Assemble Your Ube Biko Leche Flan Recipe
Here comes the best part: once your flan layer is chilled and set, gently spread the ube biko evenly on top. Press it down lightly so it layers beautifully and sticks together. Pop the whole thing back in the refrigerator for at least two hours, or better yet, overnight, to ensure the layers meld perfectly. When ready to serve, run a knife around the edges, carefully invert onto a plate, and watch the caramel and flan glisten while the vibrant purple biko holds its base with pride.
How to Serve Ube Biko Leche Flan Recipe
Garnishes
Sometimes simple is best, but a few thoughtful garnishes can elevate this dessert even further. Toasted coconut flakes sprinkled on top add crunch and extra coconutty goodness. A few shaved purple yam chips or small edible flowers bring a pop of texture and color that’s delightful for special occasions. A little drizzle of condensed milk or a sprinkle of golden brown sugar right before serving gives a sweet finish that guests will adore.
Side Dishes
Pairing this Ube Biko Leche Flan Recipe with light, refreshing accompaniments balances its rich flavors perfectly. Slices of ripe mango or tropical fruit salad provide bright acidity and juicy sweetness. A cup of strong Filipino coffee or a subtly sweet milk tea rounds out the experience, making each bite feel like a moment of pure indulgence and comfort.
Creative Ways to Present
If you’re in the mood to get creative, try serving the layers in individual llanera molds for a personal touch. Another fun idea is to cut the dessert into bite-sized squares and serve on skewers for an easy party treat. You could also assemble in clear glass cups to show off the gorgeous purple and caramel layers, turning your Ube Biko Leche Flan Recipe into an absolutely stunning visual treat that tastes just as good.
Make Ahead and Storage
Storing Leftovers
Your leftovers can be kept covered in the refrigerator for up to three days. Be sure to cover your dessert tightly with plastic wrap or place in an airtight container to maintain moisture and prevent it from absorbing other fridge odors. The layered flavors actually harmonize nicely over time, making it even more delicious the next day.
Freezing
This dessert is best enjoyed fresh, but if you find yourself wanting to save some for later, it can be frozen carefully. Wrap the entire cake pan tightly in plastic wrap and then foil to prevent freezer burn. When you’re ready to eat it, thaw it overnight in the fridge and allow it to come to a cool room temperature before serving. Keep in mind the texture might slightly soften with freezing, but the flavor remains delightful.
Reheating
Because this is a chilled custard and sticky rice dessert, reheating is typically not recommended. If you prefer it at room temperature, simply let it sit out for 15 to 20 minutes before serving. This brings out the flavors beautifully without compromising the layers or texture.
FAQs
Can I use regular rice instead of glutinous rice for the biko?
Regular rice won’t provide the same sticky, chewy texture that makes biko so special. Glutinous rice is essential to achieving that signature stickiness and mouthfeel.
Is ube extract necessary for this recipe?
Ube extract is optional but recommended if you want to enhance the purple color and deepen the ube flavor. If you don’t have it, the ube halaya alone will still give fantastic taste and color.
Can I bake the leche flan instead of steaming it?
Yes, baking the flan in a water bath at 350°F (175°C) for about 45 to 50 minutes is an alternative method. Just make sure the custard is set but still slightly jiggly in the middle before removing.
How do I avoid cracks in the leche flan?
Steaming the flan gently and straining the custard mixture before cooking helps prevent cracks. Also, covering the pan with foil keeps moisture in and creates a smooth surface.
Can I make this dessert vegan?
This recipe relies heavily on dairy and egg yolks in the leche flan and coconut milk in the biko. A vegan version would require significant substitutions and will alter the traditional texture and flavor.
Final Thoughts
There is something truly magical about layering two Filipino dessert favorites into one unforgettable dish, and this Ube Biko Leche Flan Recipe captures that magic effortlessly. Its vibrant colors, creamy textures, and rich flavors make it a crowd-pleaser every single time. Whether you’re sharing it with family or indulging in a personal treat, I promise this dessert will brighten your day and keep your taste buds dancing. So go ahead, dive in, and enjoy every luscious bite!
Print
Ube Biko Leche Flan Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes (plus chilling time)
- Yield: 12 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Biko Leche Flan combines the rich, creamy texture of traditional Filipino leche flan with the sweet, sticky, and flavorful purple yam-infused glutinous rice known as ube biko. This layered dessert features a smooth caramel custard base topped with a luscious ube-flavored rice cake, perfect for special occasions or as a delightful treat.
Ingredients
For the Ube Biko:
- 2 cups glutinous rice
- 2 cups water
- 1 1/2 cups coconut milk
- 3/4 cup ube halaya (purple yam jam)
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ube extract (optional for deeper color and flavor)
For the Leche Flan:
- 10 egg yolks
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- Prepare the Caramel: In a saucepan over medium heat, combine the sugar and water. Cook without stirring until the sugar dissolves and turns into a golden amber syrup. Immediately pour the caramel into a 9-inch round cake pan or llanera, tilting to evenly coat the bottom. Set aside to harden.
- Make the Leche Flan Mixture: In a large bowl, gently whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. Do not overbeat to avoid bubbles. Strain the mixture through a fine sieve to ensure a silky texture. Pour the flan mixture over the set caramel in the pan.
- Steam the Flan: Cover the pan with foil and steam over medium heat for 30–35 minutes, or until the flan is just set. Remove from heat and allow it to cool completely. Chill in the refrigerator while preparing the biko layer.
- Cook the Glutinous Rice: Rinse the glutinous rice thoroughly, then combine it with water in a pot and cook over medium heat until the water is absorbed and the rice is tender, about 15–20 minutes.
- Prepare the Ube Mixture: In a separate saucepan, combine coconut milk, sugar, ube halaya, salt, and ube extract. Cook over medium heat until the mixture is smooth and well combined.
- Combine Rice and Ube Mixture: Add the cooked rice to the ube mixture and stir continuously for 10–15 minutes until the mixture becomes thick and sticky. Remove from heat.
- Assemble the Dessert: Once the flan has set and chilled, gently spoon the ube biko mixture over the top and spread evenly. Press lightly to compact the layer.
- Chill and Serve: Chill the assembled dessert for at least 2 hours or overnight for best results. To serve, run a knife around the edge and carefully invert onto a serving plate to reveal the flan on top and biko as the base.
Notes
- Ensure the biko is fully cooled before layering to avoid melting the flan.
- For best results, chill the dessert overnight before inverting.
- You can use a bundt pan or llanera molds for individual servings.
