If you’re looking for a showstopper dessert that’s just as decadent as it is gorgeous, Ube Biko Leche Flan absolutely fits the bill! This stellar Filipino treat pairs two favorites—creamy, caramel-drizzled leche flan layered right over rich, vibrant ube biko sticky rice. Every spoonful serves up an enchanting blend of luscious custard and chewy coconut rice, with eye-catching purple that steals the spotlight at any celebration. Once you taste that unique mix of textures and flavors, you’ll understand why Ube Biko Leche Flan wins hearts everywhere it goes!
Ingredients You’ll Need
Ingredients You’ll Need
What makes this recipe magical is how simple but essential each ingredient is—every one has a purpose, from the stickiness of glutinous rice to the dreamy creaminess of coconut milk and the distinctive flavor of ube. You’ll be surprised by how pantry staples unite into such a beautiful, flavorful dessert!
- Glutinous Rice: The backbone of our biko layer, giving that classic sticky, satisfying chew.
- Water: Used to cook the rice until perfectly tender and ready to absorb all the coconutty flavors.
- Ube Halaya: Adds an earthy, delightfully sweet ube flavor and the signature purple hue.
- Coconut Milk: Lends a rich, creamy element that keeps the rice lush and flavorful.
- Evaporated Milk: Deepens both creaminess and the milky notes in your sticky rice.
- Granulated Sugar: Sweetens both the biko and the caramel for the leche flan, so it’s essential!
- Ube Extract (Optional): Boosts both color and flavor, perfect if your halaya is pale or you crave bolder ube notes.
- Egg Yolks: Give the leche flan its luscious texture—make sure they’re large and fresh for best results.
- Condensed Milk: Sweet, sticky and oh-so-rich, it’s a flan classic you can’t skip.
- Vanilla Extract: Adds that subtle warmth and depth to the leche flan layer.
- Salt: A tiny pinch balances all the sweetness and enhances the other flavors.
How to Make Ube Biko Leche Flan
Step 1: Cook the Glutinous Rice
Start by rinsing the glutinous rice in cold water until it runs clear—this keeps your biko from getting gummy and helps each grain shine. Add the rice and water to your rice cooker or a sturdy saucepan, bring it to a boil, and let it cook until it’s fully tender. Perfect sticky rice is the foundation for irresistible ube biko leche flan!
Step 2: Make the Ube Biko Layer
Once your rice is cooked, transfer it to a large saucepan and stir in the coconut milk, evaporated milk, sugar, salt, and luscious ube halaya. Cook over medium heat, stirring constantly, as the mixture thickens and becomes irresistibly sticky. This step coaxes out that coconut creaminess while letting the ube flavor settle in. If you want even deeper purple and more intense ube notes, swirl in the ube extract now!
Step 3: Assemble the Biko Base
Prepare a 9-inch round cake pan by greasing it lightly or lining it with parchment, then scoop in the piping hot ube biko mixture. Press and smooth the surface gently with a spatula so it’s level and even. This layer is the gorgeous, chewy base for your Ube Biko Leche Flan—set it aside while you work on that ultra-creamy flan topping.
Step 4: Whisk the Leche Flan Mixture
In a medium mixing bowl, combine the egg yolks, condensed milk, and vanilla extract. Whisk until the mixture is super smooth, with no streaks of yolk remaining. This easy blend will transform into the silkiest custard on top of your biko, so don’t rush it—smoothness is key!
Step 5: Make Caramel for the Flan
Grab a clean 9-inch cake pan for the flan. In a small saucepan, melt the granulated sugar over medium heat until it turns golden and liquid, swirling as it melts for even color. Once that toasty caramel is ready, quickly pour it into the flan pan and tilt to coat the base. Let it cool slightly before pouring in the flan mixture—this creates that iconic glossy caramel finish when you invert your Ube Biko Leche Flan.
Step 6: Steam the Flan
Carefully pour the flan mixture over the set caramel layer in the pan. Place the pan in a steamer or a water bath (ban marie) in an oven preheated to 350°F, then steam for about 30 to 35 minutes until it’s gently set but still wobbles slightly. Let the flan cool completely before attempting to layer it—patience makes perfect layers!
Step 7: Layer and Chill
Once the flan is completely cooled, gently run a thin knife along the edges of the pan, then invert it directly over your prepared ube biko layer. The moment that caramel cascades, you’ll know you’re almost there! Chill the Ube Biko Leche Flan in the fridge for at least two hours—this helps everything set, flavors meld, and makes slicing neat and easy.
How to Serve Ube Biko Leche Flan
Garnishes
Go the extra mile with your Ube Biko Leche Flan by adding fun finishing touches like a generous scatter of toasted coconut flakes, extra dollops of ube halaya, or a few edible flowers for vibrant color. A light sprinkling of gold sugar pearls takes it from homey to party-ready in seconds!
Side Dishes
Since Ube Biko Leche Flan is decadent and rich, it pairs beautifully with tangy fruit salads made with fresh mango or pineapple. If you’re serving it for merienda, small cups of hot Filipino tablea chocolate or black coffee make for an indulgent pairing that balances the sweetness perfectly.
Creative Ways to Present
For something extra-special, try slicing your Ube Biko Leche Flan into petite bars or diamonds for easy sharing at parties. Layer them into individual dessert cups with a spoonful of whipped cream, or present the whole cake on a banana leaf-lined platter for a true Filipino fiesta feel!
Make Ahead and Storage
Storing Leftovers
To keep your Ube Biko Leche Flan tasting as dreamy as day one, wrap leftovers tightly in plastic wrap or keep them in an airtight container in the fridge for up to four days. This dessert stays deliciously moist, and the flavors seem to get cozier the next day!
Freezing
While it’s best served fresh, you can freeze individual slices of Ube Biko Leche Flan for up to one month. Wrap each slice well to prevent freezer burn, and thaw gently in the fridge overnight before serving for best texture.
Reheating
If you prefer your biko rice a little warm, gently reheat slices in the microwave on low power, just until the rice is soft again and the flan just loses its chill. Be careful not to overheat, as the flan layer is delicate and melts easily.
FAQs
Can I use regular rice instead of glutinous rice?
For authentic Ube Biko Leche Flan, glutinous (sticky) rice is a must—it gives the biko its signature chewy, cohesive texture. Regular rice won’t yield the same results and may make the dessert fall apart.
Is ube extract really necessary if I use ube halaya?
Ube extract isn’t strictly required, but it deepens both the vibrant purple color and that iconic ube flavor. If your halaya is already very flavorful and colorful, you can skip it, but it’s a great backup if you want extra pizzazz!
Can I bake the flan instead of steaming it?
Absolutely! Simply place your flan pan in a larger baking dish, pour in hot water to create a bain-marie, and bake at 350°F until the custard is just set and jiggly in the center. Baking gives you the same silky smooth results as steaming.
What’s the best way to flip the flan over the biko without breaking it?
Let the flan cool and set completely so it firms up. Loosen the edges with a thin knife, then place the biko-filled pan on top, invert, and gently transfer both layers. Take your time and use two hands—the caramel acts as a natural glue!
Can I make Ube Biko Leche Flan ahead for parties?
Yes! In fact, Ube Biko Leche Flan is even better when made ahead. Prepare both layers up to a day in advance, chill, and assemble just before serving for neat slices and effortless entertaining.
Final Thoughts
If you’re ready to wow friends and family with something stunning and delicious, give Ube Biko Leche Flan a try! It’s a labor of love, but the results are pure joy—beautiful, creamy, fragrant and totally unforgettable. Don’t be surprised if it becomes your new signature dessert!
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Ube Biko Leche Flan Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Steaming, Stovetop
- Cuisine: Filipino
- Diet: Vegetarian
Description
Indulge in the rich and decadent flavors of Ube Biko Leche Flan, a delightful Filipino dessert that combines sticky rice cake infused with purple yam jam and a creamy layered flan.
Ingredients
For Ube Biko:
- 2 cups glutinous rice
- 2 ½ cups water
- 1 cup ube halaya (purple yam jam)
- 1 ½ cups coconut milk
- 1 cup evaporated milk
- ¾ cup granulated sugar
- ½ teaspoon ube extract (optional, for color and flavor)
- ¼ teaspoon salt
For Flan:
- 6 large egg yolks
- 1 can (14 oz) condensed milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for flan caramel)
Instructions
- Rinse the Glutinous Rice: Rinse the glutinous rice under cold water until the water runs clear.
- Cook the Rice: Cook the glutinous rice with water until fully tender.
- Prepare Ube Biko Mixture: Combine cooked rice, coconut milk, evaporated milk, sugar, salt, and ube halaya in a saucepan. Cook until thick and sticky.
- Transfer to Pan: Transfer the ube biko mixture to a cake pan.
- Make Flan Mixture: Whisk together egg yolks, condensed milk, and vanilla.
- Prepare Caramel: Melt sugar for caramel and coat cake pan.
- Assemble Flan: Pour flan mixture over caramel and steam until set.
- Chill and Serve: Invert flan over biko layer, chill, and slice before serving.
Notes
- You can prepare the flan and biko layers a day ahead and assemble just before serving.
- Ube extract enhances the color and flavor but is optional if you’re using a flavorful ube halaya.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 35g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 125mg
