If you have a sweet tooth and a love for vibrant Filipino flavors, then you are going to fall head over heels for this Ube Biko Leche Flan Recipe. This stunning dessert marries the velvety richness of traditional leche flan with the sticky, fragrant purple yam-infused biko, creating a luxurious layered treat that is both comforting and show-stopping. The luscious purple hues and creamy textures come together to make every bite a delightful celebration of Filipino culinary heritage. Trust me, once you try this, it might just become your go-to dessert for special occasions or whenever you crave a little slice of heaven.
Ingredients You’ll Need
Every ingredient in the Ube Biko Leche Flan Recipe plays a vital role in crafting its unique flavors and textures. From the creamy richness of the leche flan custard to the sticky, sweet ube biko layer, these simple pantry staples come together beautifully to create the magic.
- Glutinous rice: Provides the chewy, sticky base for the biko that makes it so irresistible.
- Coconut milk: Adds a creamy richness and subtle tropical flavor to the biko layer.
- Ube halaya (purple yam jam): Infuses the biko with its signature vibrant color and earthy sweetness.
- Granulated sugar: Sweetens both the biko and caramel layers for balanced flavor.
- Salt: Enhances all the sweet flavors and rounds out the taste.
- Ube extract (optional): Boosts the purple color and deepens the ube flavor for a more striking dessert.
- Egg yolks: Creates the rich, silky custard of the leche flan.
- Sweetened condensed milk: Provides sweetness and creaminess to the flan.
- Evaporated milk: Lightens the flan’s texture while keeping it smooth and luscious.
- Vanilla extract: Adds a delicate aromatic note to the flan custard.
- Granulated sugar (for caramel): Transforms into that golden, buttery caramel base that makes this dessert extra special.
- Water (for caramel): Helps dissolve sugar evenly for smooth caramelization.
How to Make Ube Biko Leche Flan Recipe
Step 1: Prepare the Caramel
Start by making the caramel, the beautiful golden foundation that adds a slight bitterness to balance the dessert’s sweetness. Combine sugar and water in a saucepan over medium heat without stirring, letting it gently melt and transform into a rich amber syrup. Once ready, pour it quickly into your baking pan and tilt to coat evenly—this is the start of a luscious crust that your leche flan will sit atop.
Step 2: Make the Leche Flan Mixture
In a large bowl, softly whisk together egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract. The trick here is to mix gently—avoiding bubbles ensures a silky, creamy custard. Straining the mixture through a fine sieve guarantees smoothness that melts on your tongue. Pour this into the caramel-lined pan carefully to avoid disturbing your caramel base.
Step 3: Steam the Flan
Covering your pan with foil is key to prevent water droplets from spoiling the flan’s creamy surface. Steam over medium heat for about 30 to 35 minutes until just set—you want a delicate jiggle in the center without liquid. This gentle cooking ensures a tender custard that is the perfect contrast to the sticky biko topping.
Step 4: Cook the Glutinous Rice
While the flan cools, rinse your glutinous rice thoroughly to remove excess starch. Cook it in water over medium heat until all liquid is absorbed and grains are tender, which forms the chewy heart of the biko layer and a wonderful texture contrast in the dish.
Step 5: Prepare the Ube Biko Mixture
In a separate saucepan, combine coconut milk, sugar, ube halaya, salt, and optional ube extract. Cook over medium heat, stirring until smooth and fragrant. Incorporate the cooked rice, stirring constantly for 10 to 15 minutes until it thickens into the sticky, rich mixture that defines biko.
Step 6: Assemble Your Dessert
Once the flan has completely cooled and chilled, gently spoon the ube biko over the top, spreading it evenly and pressing lightly to compact. Chill your masterpiece for at least two hours, though overnight is better for flavors to meld. When ready to serve, run a knife around the edges and carefully invert onto a plate so the smooth leche flan glistens on top with the vibrant biko beneath.
How to Serve Ube Biko Leche Flan Recipe
Garnishes
While this dessert is stunning on its own, you can elevate the presentation with a touch of creativity. Toasted coconut flakes sprinkled on top bring a lovely crunch and extra coconut flavor that pairs perfectly with the biko. A few edible flowers or a drizzle of condensed milk can add an elegant finishing touch that will wow your guests.
Side Dishes
This recipe is rich and satisfying, so it pairs beautifully with light Filipino snacks like fresh mango slices or a simple fruit salad. For a more indulgent occasion, serve with brewed coffee or a warm cup of tsokolate (Filipino hot chocolate) to complement the creamy sweetness with deep cocoa notes.
Creative Ways to Present
For a fun twist, try making individual servings using small llanera molds or bundt pans—this gives each person a personal, stunning layered dessert. You can also serve it in glass cups as parfaits, layering the ube biko and leche flan with a sprinkle of toasted nuts for textural interest and visual appeal.
Make Ahead and Storage
Storing Leftovers
Store any leftover Ube Biko Leche Flan Recipe covered in the refrigerator to keep it fresh and maintain its textures. It will keep well for up to 3 days, making it a wonderful make-ahead dessert. Just ensure the layers stay intact and the flan remains chilled until ready to serve again.
Freezing
While this dessert tastes best fresh and chilled, you can freeze it if needed. Wrap tightly with plastic wrap and foil to prevent freezer burn. Thaw overnight in the fridge before serving. Keep in mind that the texture might change slightly, but the flavors will still be delicious.
Reheating
Since the Ube Biko Leche Flan Recipe is best enjoyed chilled, reheating is not recommended. However, if you wish to warm it slightly, you can let it sit at room temperature for 15–20 minutes before serving to soften layers without losing that cool, creamy sensation.
FAQs
Can I use fresh ube instead of ube halaya?
Fresh ube can be used, but you’ll need to cook and mash it thoroughly before adding it to the biko mixture. Ube halaya simplifies this step since it’s already prepared ube jam, ensuring consistent flavor and texture.
Is it necessary to strain the leche flan mixture?
Straining helps remove any coagulated egg bits or bubbles, resulting in a smoother, more elegant custard. While not absolutely required, it improves texture significantly.
What can I substitute for glutinous rice if unavailable?
Glutinous rice is essential for that sticky, chewy biko texture; there isn’t a perfect substitute. Regular rice won’t produce the same stickiness or mouthfeel.
Can I make the caramel ahead of time?
Yes, you can prepare the caramel in advance, but it tends to harden quickly. When ready to assemble, you might need to gently rewarm your pan to soften the caramel before adding the flan mixture.
How do I prevent the leche flan from cracking?
Steaming gently and covering the pan with foil prevents water condensation from disturbing the custard. Also, avoid overcooking by testing doneness regularly after 30 minutes.
Final Thoughts
This Ube Biko Leche Flan Recipe is truly a gem that showcases the best of Filipino flavors in one luscious, layered dessert. With its captivating purple color, creamy flan, and sticky rice base, it offers an irresistible combination that brings joy in every bite. Whether you’re celebrating a special occasion or simply want to bring something sweet and colorful to your table, give this recipe a try—you won’t regret it, and your friends and family will be asking for seconds in no time.
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 is a delightful Filipino dessert featuring layers of sticky purple yam rice cake (ube biko) topped with a smooth and creamy leche flan. The combination of sweet caramel, rich ube flavor, and silky custard creates a unique and indulgent treat perfect for special occasions or anytime craving strikes.
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. Avoid overbeating to prevent bubbles. Strain the mixture through a fine sieve for a silky texture. Pour 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, let cool completely, then chill in the refrigerator while preparing the biko.
- Cook the glutinous rice: Rinse the rice, then combine with water in a pot and cook over medium heat until water is absorbed and rice is tender, about 15–20 minutes.
- Prepare the ube biko mixture: In a saucepan, combine coconut milk, sugar, ube halaya, salt, and optional ube extract. Cook over medium heat until smooth and combined. Add the cooked rice and stir continuously for 10–15 minutes until thick and sticky. Remove from heat.
- Assemble the dessert: Once the flan has chilled, gently spoon the ube biko mixture over the top and spread evenly. Press lightly to compact the layers. Chill for at least 2 hours or overnight to set.
- Serve: Run a knife around the edge and carefully invert onto a serving plate to reveal the flan on top and biko at the base. Slice and enjoy.
Notes
- Make sure the biko is fully cooled before layering to avoid melting the flan.
- For best results, chill the assembled dessert overnight before inverting.
- You can use a bundt pan or individual llanera molds for serving portions.
