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
Scale
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.
