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
Scale
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
