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
Scale
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.
