If you have a sweet tooth and love vibrant, comforting Filipino desserts, then this Ube Biko Leche Flan Recipe will quickly become one of your favorites. Combining the luscious, creamy goodness of leche flan with the chewy, fragrant delight of ube biko, this dessert is a beautiful harmony of texture and flavor. The purple yam’s earthy sweetness perfectly complements the custard’s silky richness, while sticky rice forms a satisfying base, making every bite feel like a cozy celebration of Filipino culinary tradition. Whether you’re making it for a special occasion or a cozy weekend treat, this layered masterpiece promises to impress and satisfy.
Ingredients You’ll Need
Getting ready to make this show-stopping dessert is easier than you think because the ingredients are simple, straightforward, and absolutely essential to achieving the perfect taste, texture, and that iconic purple hue. Each component plays a crucial role, whether it’s the stickiness of the glutinous rice, the rich custard notes of the leche flan, or the creamy, vibrant flavor brought by the ube halaya.
- 2 cups glutinous rice: Gives the biko its signature sticky texture that holds the base together beautifully.
- 2 ½ cups water: Needed to cook the rice tender and perfect for absorbing flavors.
- 1 cup ube halaya (purple yam jam): Provides that iconic natural purple color and a sweet, earthy flavor.
- 1 ½ cups coconut milk: Adds creaminess and a subtle tropical depth to the biko layer.
- 1 cup evaporated milk: Used in the biko mixture to create a richer, creamier texture.
- ¾ cup granulated sugar: Sweetens the sticky rice mixture just right without overpowering.
- ½ teaspoon ube extract (optional): Enhances color and flavor for a more intense ube experience.
- 6 large egg yolks: Essential for creating the silky, custardy leche flan layer.
- 1 can (14 oz) condensed milk: Provides sweetness and creaminess for the flan custard.
- 1 teaspoon vanilla extract: A splash of warmth and aromatic flavor in the flan.
- ½ cup granulated sugar (for flan caramel): Transforms into golden caramel for that iconic flan topping that’s perfectly bittersweet.
- ¼ teaspoon salt: Balances the sweetness and enhances the overall flavors.
How to Make Ube Biko Leche Flan Recipe
Step 1: Cook the Glutinous Rice
Start by rinsing the glutinous rice under cold water until the water runs clear to remove any excess starch, which helps achieve the perfect sticky texture. Cook the rice with 2 ½ cups of water in a rice cooker or on the stovetop until it becomes tender, soft, and translucent — this is the foundation of your biko that will hold all the beautiful flavors together.
Step 2: Prepare the Ube Biko Mixture
In a large saucepan, combine your freshly cooked sticky rice, coconut milk, evaporated milk, granulated sugar, salt, and the star ingredient — the ube halaya. Stir continuously over medium heat; patience is key here because you want to cook the mixture until it thickens and becomes gloriously sticky. If you like a more vibrant color and intensified ube flavor, this is the perfect moment to stir in the ube extract. Once it’s thickened to the right consistency, transfer the ube biko mixture into a greased or parchment-lined 9-inch round cake pan, then smooth the surface evenly. Set this aside as you move on to the luscious flan layer.
Step 3: Make the Leche Flan Mixture
Whisk together the egg yolks, condensed milk, and vanilla extract in a bowl until the mixture is completely smooth and combined. This custard base will deliver that silky, melt-in-your-mouth flan layer everyone adores. You want it as lump-free and velvety as possible.
Step 4: Prepare the Caramel
In a small saucepan, melt ½ cup of granulated sugar over medium heat. Be mindful and patient as the sugar transitions into a mesmerizing golden caramel — not too dark to avoid bitterness but rich enough to provide depth. As soon as it’s ready, quickly pour the caramel into a separate 9-inch round cake pan, swirling it gently to coat the bottom evenly. This sets the stage for that iconic flan topping.
Step 5: Steam the Flan
Let the caramel harden slightly, then pour the flan custard mixture over it. Now, place the flan pan into a steamer and steam over medium heat for 30 to 35 minutes — or alternatively, you can bake it in a water bath in the oven set to 350°F. You’ll know it’s done when the custard has set but still jiggles slightly in the center. Let it cool completely to room temperature.
Step 6: Assemble and Chill
Carefully invert the flan pan over the prepared ube biko pan, so the beautiful caramel side becomes the top. The layers of creamy leche flan and sticky purple rice will look stunning together. Chill the entire dessert in the refrigerator for at least two hours before slicing and serving to let everything set perfectly and flavors marry beautifully.
How to Serve Ube Biko Leche Flan Recipe
Garnishes
To keep things simple yet elegant, a sprinkle of toasted grated coconut on top adds a delightful crunch and complements the naturally rich flavors. You could also add edible flowers or a few fresh purple yam ribbons for a burst of color and visual appeal that’ll wow anyone who sees it.
Side Dishes
This dessert pairs wonderfully with hot brewed coffee or classic Filipino salabat (ginger tea), which helps balance the sweetness and refreshes the palate between bites. If you want a savory contrast, a light, crisp salad of greens with citrus dressing is a surprisingly harmonious accompaniment to this rich treat.
Creative Ways to Present
Consider serving your Ube Biko Leche Flan in individual glass jars for a modern twist that lets your guests see the colorful layers. Or, for festive occasions, cut into diamond-shaped pieces and arrange them on an elegant platter with gold or metallic accents. The visual impact matches the exquisite taste every time!
Make Ahead and Storage
Storing Leftovers
After enjoying your dessert, you can store leftover Ube Biko Leche Flan in an airtight container in the refrigerator for up to 3 days. The rich layers will remain moist and flavorful, making it an excellent make-ahead treat to savor again later.
Freezing
While freezing is possible, it’s best to avoid it if you want to maintain that perfect texture. The custard layer might separate or become watery once thawed, and the sticky rice could lose its tender chewiness. If you do freeze, wrap tightly and thaw slowly overnight in the refrigerator before serving.
Reheating
To bring back the dessert’s soft texture after refrigeration, simply let slices sit at room temperature for about 10 minutes before serving or warm gently in a microwave for 10 to 15 seconds. Avoid overheating, especially the flan layer, to preserve its silky smoothness.
FAQs
Can I use regular rice instead of glutinous rice for the biko layer?
Regular rice lacks the sticky, chewy texture crucial for an authentic biko layer. Using glutinous rice ensures the right consistency, so it’s best to stick with it for this recipe.
Is the ube extract necessary if I have ube halaya?
No, the ube extract is optional. It mainly enhances the color and flavor intensity. If your ube halaya is flavorful and vibrant, you can omit the extract without compromising the dessert’s integrity.
What if I don’t have a steamer? Can I bake the leche flan instead?
Absolutely! You can bake the flan in a water bath at 350°F (175°C) for 30 to 35 minutes. Just make sure the flan custard is set but not overcooked for the smoothest texture.
Can I make this recipe vegan or dairy-free?
This dessert relies heavily on dairy and eggs, especially in the flan layer, so it isn’t easily veganized without significantly altering the traditional texture and flavor. However, there are vegan leche flan and biko variations you can explore separately.
How long can I prepare the dessert in advance?
You can prepare both the flan and biko layers up to a day ahead and assemble them just before serving. This makes it convenient for hosting special occasions without last-minute stress.
Final Thoughts
Making this Ube Biko Leche Flan Recipe is like inviting a bit of Filipino fiesta right into your kitchen. Each bite tells a story of warmth, tradition, and love, wrapped in those gorgeous purple hues and creamy custard layers. Don’t hesitate to try your hand at this dessert — it’s a rewarding experience with a delicious payoff that’ll have everyone asking for seconds. Trust me, once you’ve made it, it quickly becomes a cherished classic in your recipe collection!
Print
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
- Cuisine: Filipino
- Diet: Vegetarian
Description
Ube Biko Leche Flan is a delightful Filipino dessert that beautifully layers sticky purple yam rice cake with a rich, creamy leche flan. This sweet treat combines the earthy flavors of ube halaya with a luscious caramel-topped egg custard, making it perfect for special occasions or a decadent everyday indulgence.
Ingredients
For the Ube Biko (Purple Yam Sticky Rice Cake)
- 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 the Leche Flan (Caramel Custard)
- 6 large egg yolks
- 1 can (14 oz) condensed milk
- 1 teaspoon vanilla extract
- ½ cup granulated sugar (for caramel)
Instructions
- Prepare the glutinous rice: Rinse the glutinous rice under cold water repeatedly until the water runs clear to remove excess starch. Combine the rinsed rice with 2 ½ cups water in a rice cooker or saucepan, then cook until fully tender and soft.
- Cook the ube biko mixture: In a large saucepan, mix the cooked glutinous rice with coconut milk, evaporated milk, ¾ cup granulated sugar, salt, and ube halaya. Cook over medium heat, stirring constantly to prevent burning, until the mixture thickens and becomes sticky. Stir in ube extract if using to enhance color and flavor.
- Set the ube biko layer: Transfer the thickened ube biko into a greased or parchment-lined 9-inch round cake pan. Smooth the surface evenly and set aside while preparing the flan.
- Make the caramel for flan: In a small saucepan over medium heat, melt ½ cup granulated sugar without stirring until it turns a golden caramel color. Quickly pour the hot caramel into a separate 9-inch round cake pan, swirling it to coat the bottom evenly. Allow the caramel to cool and harden slightly.
- Prepare the flan mixture: Whisk together the egg yolks, condensed milk, and vanilla extract in a bowl until the mixture is smooth and well combined.
- Assemble and cook the flan: Pour the flan custard gently over the hardened caramel in the pan. Cover this pan and steam it over medium heat for 30 to 35 minutes, or until the flan is set; alternatively, place it in a water bath (bain-marie) in an oven preheated to 350°F and bake until firm.
- Cool and assemble the dessert: Let the flan cool to room temperature. Carefully invert the flan onto the prepared ube biko layer in the cake pan to create a beautiful two-layered dessert.
- Chill before serving: Refrigerate the assembled Ube Biko Leche Flan for at least 2 hours to allow the layers to meld and firm up before slicing and serving.
Notes
- You can prepare the flan and biko layers a day ahead and assemble just before serving to save time.
- Using ube extract is optional but enhances the color and flavor of the biko layer.
- Ensure constant stirring when cooking the biko mixture to avoid burning or sticking at the bottom.
- When making caramel, avoid stirring to prevent crystallization; swirling the pan is enough to coat it evenly.
- Steaming requires a covered pan to maintain moisture and prevent the flan from drying out.
