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
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. 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.
