This Ube biko recipe topped with velvety condensed milk coconut sauce is one dreamy dessert. Plus, you won’t believe how mess-free the method is! Sticky coconut rice gets mixed with the subtle vanilla notes of purple yam, known as ube. This Filipino dessert is truly the best of both worlds, ube halaya and classic biko. Discover this ube biko recipe using natural ube with no ube extract, making it a wholesome delight.
Table of contents
Please read the article ingredients and notes for specific details. In the recipe card below you will find the step by step images. The video is also an excellent source for easy recipe instructions.
Watch the Video
I ate biko a lot growing up…my mom was always making it. Now to add to that, ube halaya is also one of my favorite things. This recipe is literally my favorite things mixed together and in a beautiful rich way that shows off Filipino food with a unique style.
This recipe utilizes authentic ube, removing the need for ube extract or artificial colorings. A blend of condensed and coconut milk is used as a final topping once the mixture has set.
The biko itself is not overly sweet, a little earthy vanilla-esque yam flavor. The topping provides richness, sweetness, and complements the texture. Milky cream on top evokes a slightly reminiscent of tres leches flair, and I find it difficult to enjoy ube biko any other way now.
What is Ube Biko
Ube biko is a mix of ube halaya with glutinous rice (sticky rice and despite the name it is gluten-free).
It truly has the best of two worlds combined and although it has that exact taste, of ube halaya mixed with sticky rice, the method of preparation here is more simple and straightforward.
This popular Filipino sweet treat is also a type of kakanin (various rice desserts and snacks made from glutinous rice) and originally derived from a version of traditional Filipino biko, which is a sticky rice cake made from the main ingredients of sweetened coconut milk and glutinous rice.
The difference between ube biko and regular biko, is that ube biko does NOT use brown sugar. The method to make this recipe is not the same and because there is no brown sugar, the taste is also significantly different.
Ube biko is much less sweet because real ube is not sweet. It is the adding of sugar that adds the sweetness. Therefore, expect this recipe to be less sweet and heavier on the ube halaya flavor.
- As one of my very favorite coconut milk recipes, you can also top the ube biko with latik, whip cream, or coconut shreds for a tasty presentation. This recipe uses a beautiful condensed milk coconut sauce to give it good looks, texture, and lots of added sweet taste.
- A few ingredients are added to make this recipe highlight the most popular purple yam there is, ube. (This is not to be mistaken with purple sweet potato…these are completely different root vegetables.)
- This ube biko shines with delicate purple tones, featuring earthy and vanilla undertones from the ube, and delights with the chewy, tender texture of the sticky rice.
Ube Biko Ingredients
For the Coconut Rice:
- 1 cup glutinous rice – Use sweet rice/glutinous rice. (It is not sweet or has gluten despite the name, but this particular rice is very sticky.)
- 3 tablespoons Water
- 1 can Coconut Milk – Remove ONLY 3 tablespoons and set aside
- Pandan leaf (for aromatic flavor) – optional but best to have if can access it
TO MAKE THE UBE BIKO:
- 16 oz Ube – fresh or previously frozen, cooked, and thawed ube, finely grated. You can buy frozen ube in a pack at the Filipino store that is ready to use. You can also use one pack ube powder.
- 14 oz (1 can) condensed milk – Remove 3 tablespoons and set aside
- 3/4 tbsp butter
- 1 1/2 tbsps white granulated sugar
- 1/4 tsp vanilla extract
- Pinch of salt
For the Topping:
- use the 3 tbsps condensed milk
- use the 3 tbsps coconut milk
PLATING:
- Banana Leaves
- 1/4 tsp oil – just to lightly oil the banana leaves for non-sticking
Additional Toppings (Optional):
- Latik (Click here for the very easy recipe. So easy!)
- Coconut shreds
Equipment
- Large Pan or Pot – to make the coconut rice
- Large Spatula or Wooden Spoon
- Banana leaves
- Parchment paper
- Plastic Wrap
- 9″ Springform pan
- Round Serving Plate
Instructions
It is important to follow the step by step and measurements. This way it ensures a fluffy rice and balanced ube biko.
Make Coconut Rice:
- In a pot add the glutinous rice, the coconut milk, plus the 3 tablespoons of water. Stir.
- Bring to soft boil for 3 minutes then very low heat for 17 minutes.
- Do not open lid. Remove from heat.
- Rest completely covered for additional 12 minutes.
- Fluff, then put back the lid and rest the rice for 5 more minutes.
Prepare the Ube Mixture:
- In a large pan, over low heat, combine the condensed milk and ube.
- Add the butter, pinch salt, white sugar, and a little vanilla extract. Mix well.
- Mix gently and keep folding until the mixture has thickened BUT still drops off the spoon. The mix should NOT be totally thick and stuck to the spoon. Turn off the heat.
Combine the Rice and Ube Mixture:
- Once the rice is cooked, transfer it to the pan with the ube mixture. Gently fold the rice without breaking or mushing the rice, into the ube mixture until very well combined and well coated.
Shape the Ube Biko:
- Line a springform pan with parchment paper. Line the sides with parchment paper as well.
- Transfer the ube biko mixture into the pan.
- Make the top flat with your spatula.
- Then place another parchment paper on top of the biko. Press gently so the parchment paper creates an air tight seal.
- Use a ramekin or something flat to gently press on top of the parchment paper and make the top surface nicely even and flat.
- Cover the entire pan even more, with plastic wrap so no air can get to it.
- Let the ube biko set in the refrigerator for at least 4 hours or overnight.
Plating the Ube Biko:
- Once the ube biko has set in the refrigerator for many hours, it is time to plate it.
- Get your banana leaves and wash them, then lightly oil them with a paper towel that has some oil.
- Remove the springform pan. Next remove the side lining.
- Now remove the plastic wrap and top parchment paper from the biko.
- Place the banana leaves on the top of the ube biko.
- Place a plate on top, upside down, over the banana leaves.
- Now…FLIP it over.
- Remove the other parchment paper to reveal the ube biko, set nicely on the plate on top of the banana leaves.
- Next, make your topping and pour it all over the ube biko.
Add the Topping:
- Put the condensed milk (3 tablespoons) and the coconut milk (3 tablespoons) in a microwave safe cup and heat for 2 minutes. Stir well.
- Pour all over the top of the ube biko recipe.
Serve and Enjoy:
- Add more garnishes like edible flowers, latik, or coconut shreds.
- Slice into triangles or squares. If you have extra topping sauce, pour more sauce over your slice if you prefer more creamy sweetness.
- Serve this with coffee or tea.
Notes
- It is very important to follow the step by step instructions for the best turnout. The texture and cook on the coconut sticky rice is essential for a nice bite that has firmness yet tender. You do not want this recipe to seem mushy, nor hard.
- Do not miss removing some of the coconut milk and replacing it with water to make the sticky rice. The water is essential to making the sticky rice so the rice cooks through properly.
- Make the coconut rice as mentioned in this particular recipe as it use regular coconut milk. Using water to make the rice will make the rice turn hard, faster, when refrigerated.
- Ensure the ube mixture in the pan is heated over low and give it a little time to become thicker. Keep stirring, but do not over mix and make it too thick.
- If you want to use UBE POWDER…Use a pack of ube powder to sub for the fresh ube. Be sure to go low heat and slow in mixing it with the condensed milk so it has time to reconstitute. Keep stirring. Add a few tablespoons or milk or water to help the consistency since ube powder can quickly thicken.
Add Ins and Variations
There are not too many variations, otherwise the essence of the ube biko becomes changed. This recipe is a simple mix of the classic ube halaya flavor with sticky rice.
- However, there are different recipes that incorporate ube biko. Some included are ube biko with leche flan layer, a custard layer, or try topping it with ube ice cream or pandan ice cream for extra decadence.
- Some recipes use ube extract and focus on more sugar to create a caramel glaze that makes the ube biko more glossy and shiny.
This is a versatile recipe in that the actual method of making ube biko can be done several ways. This version using a springform pan and parchment paper was developed for a faster and “less mess” way to avoid those sticky pans. This helps me a lot in my mom life, hehe!
How to Serve
- Simply cut a slice with lots of the creamy topping, and serve it with your favorite coffee or teas for a delicious dessert time. Filipinos call this merienda time.
- Be sure to wrap the leftovers up very well, super airtight, so the recipe will last in your fridge a few days. Even three days later, I’ve had the leftovers and they are still perfect.
- You can also heat this up in the microwave for a warm biko experience.
Questions
Why is my ube biko not shiny looking?
Lots of ube biko recipes use ube extract and lots of white sugar. That makes the sugar sauce, shiny, and glossy look to some versions. This version is natural. Natural ube will be muted in color and have a thicker texture. You can add some natural food coloring if you like to brighten the color.
Can I Store Leftovers?
Yes, this method allows leftovers to last! In fact, I’ve had four day old leftovers and it’s still perfectly soft rice and delicious taste. You will need to press plastic wrap against the ube biko to make a very airtight seal. Air will make the rice hard, so wrap it well and the leftovers will be good.
Can I eat this right away?
Allow the recipe to set so the flavors can completely intertwine. This results in the best flavor. You can heat the slices up when serving if you would like it warm or better yet, pour the condensed milk coconut sauce over it when it is very warm.
Is this vegan and gluten free?
This is gluten free! Easily make it vegan by using a vegan coconut condensed milk instead.
Why is my rice hard?
Follow the instructions on cooking the rice. In addition, when wrapping the recipe, the seals have to be air tight. Air will harden the rice and ruin the recipe.
Why is my ube mixture sticky and like glue?
Do NOT over-mix or mix too fast the ube. Ube is a purple yam and should be gently folded with the condensed milk. If it is overly mixed and too rapidly, it will become too sticky. Yes, you can use a immersion blender, but immediately stop mixing once the ube mixture has all incorporated and become smoother. Natural ube is inherently textured and will not be purely smooth like ube powder or extract.
Why is it not that sweet?
Ube is not sweet. It also is not a sweet potato, it’s a yam. Ube halaya, the most popular use of ube, is sweet because of added sugar. You can add more or less sugar to this recipe as you please. If you want more sweetness, add more white sugar in the recipe. Personally, the topping in this recipe is very sweet and adds lots of flair, flavor, and balance.
Can I use ube powder?
Yes, and I love pure ube powder. Use pack of ube powder to sub for the fresh ube in this recipe. Be sure to go low heat and slow in mixing it with the condensed milk so it has time to reconstitute. Add a few tablespoons or milk or water to help the consistency.
Natural UBE BIKO with Condensed milk Coconut Sauce Topping
Equipment
- Large Pan or Pot with a tight lid to make the coconut rice
- Large Spatula or Wooden Spoon
- Banana leaves
- Parchment Paper
- plastic wrap
- 9" Springform Pan
- Round Serving Plate
Ingredients
For the Coconut Rice:
- 1 cup glutinous rice
- 3 tbsps Water
- 1 can Coconut Milk Remove ONLY 3 tablespoons and set aside
- Pandan leaf for aromatic flavor – optional but best to have if can access it
TO MAKE THE UBE BIKO:
- 16 oz Ube fresh or previously frozen, cooked, and thawed ube, finely grated. You can buy frozen ube in a pack at the Filipino store that is ready to use. You can also use one pack ube powder.
- 14 oz 1 can condensed milk Remove 3 tablespoons and set aside. Note: Use vegan coconut condensed milk to make the recipe vegan.
- 3/4 tbsp butter
- 1½ tbsps white granulated sugar
- 1/4 tsp vanilla extract
- Pinch of salt
For the Topping:
- 3 tbsp use the 3 tbsps condensed milk
- 3 tbsp use the 3 tbsps coconut milk
PLATING:
- Banana Leaves use enough to cover the bottom of the biko
- 1/4 tsp oil just to lightly oil the banana leaves for non-sticking
Additional Toppings (Optional):
- Latik
- Coconut shreds
Instructions
Make Coconut Rice:
- In a pot add the glutinous rice, the coconut milk, plus the 3 tablespoons of water. Stir. Place the pandan leaf on top.1 cup glutinous rice, 3 tbsps Water, 1 can Coconut Milk, Pandan leaf
- Bring to soft boil for 3 minutes then very low heat for 17 minutes.
- Do not open lid. Remove from heat.
- Rest completely covered for additional 12 minutes.
- Fluff, remove the pandan leaf, then put back the lid and rest the rice for 5 more minutes. Please note that when removing the rice from the pot, sometimes it's normal for there to be some rice sticking to the bottom of the pot. Do not include those grains into the recipe. Also, sticky rice is a little off white after cooking. It will not be pure white.
Prepare the Ube Mixture:
- In a large pan, over low heat, add the condensed milk .14 oz 1 can condensed milk, 16 oz Ube
- Add the ube.Add the butter, pinch salt, white sugar. Then mix slowly.
- Add a little vanilla extract. Mix well over low heat.
- The mix will be runny but keep stirring so the ube doesn't burn or stick to the pan, and as you stir the mixture will thicken. Very slightly increase the flame and stir a few minutes more and you will see the mixture getting thicker.
- Mix gently and keep folding until the mixture has thickened BUT still drops off the spoon. The mix should NOT be totally thick and completely stuck to the spoon. Turn off the heat.
Combine the Rice and Ube Mixture:
- Once the rice is cooked, transfer it to the pan with the ube mixture.
- Gently fold the rice without breaking or mushing the rice, into the ube mixture until very well combined and well coated.
Shape the Ube Biko:
- Line a circular pan or springform pan with parchment paper. Line the sides with parchment paper as well.
- Transfer the ube biko mixture into the pan.
- Make the top flat with your spatula.Then place another parchment paper on top of the biko. Press gently so the parchment paper creates an air tight seal.Use a ramekin or something flat to gently press on top of the parchment paper and make the top surface nicely even and flat.
- Cover the entire pan even more, with plastic wrap so no air can get to it. Let the ube biko set in the refrigerator for at least 4 hours or overnight.
Plating the Ube Biko:
- Once the ube biko has set in the refrigerator for many hours, it is time to plate it.Get your banana leaves and wash them, then lightly oil them with a paper towel that has some oil.
- Then remove the springform pan. Next remove the side lining.
- Now remove the plastic wrap and top parchment paper from the biko.
- Place the banana leaves on the top of the ube biko. Place a plate on top, upside down, over the banana leaves.Banana Leaves, 1/4 tsp oil
- Now…FLIP it over.
- Remove the other parchment paper to reveal the ube biko, set nicely on the plate on top of the banana leaves.
- Next, make your topping and pour it all over the ube biko.
Add the Topping:
- Put the condensed milk (3 tablespoons) and the coconut milk (3 tablespoons) in a microwave safe cup and heat for 2 minutes.3 tbsp use the 3 tbsps condensed milk, 3 tbsp use the 3 tbsps coconut milk
- Stir well.
- Pour all over the top of the ube biko recipe.
Serve and Enjoy:
- Add more garnishes like edible flowers, latik, or coconut shreds.
- Slice into triangles or squares. If you have extra topping sauce, pour more sauce over your slice if you prefer more creamy sweetness.
- Serve this with coffee or tea.
Notes
-
- The use of the springform pan makes this easier and mess free to create the elevated presentation.
- It is very important to follow the step by step instructions for the best turnout. The texture and cook on the coconut sticky rice is essential for a nice bite that has firmness yet tender. You do not want this recipe to seem mushy or hard.
-
- Do not miss removing some of the coconut milk and replacing it with water to make the sticky rice.
-
- Make the coconut rice as mentioned in this particular recipe as it use regular coconut milk. Using water to make the rice will make the rice turn hard, faster, when refrigerated.
-
- Ensure the ube mixture in the pan is heated over low and give it a little time to become thicker. Do not over mix and make it too thick.
-
- If you want to use UBE POWDER…Use a pack of ube powder to sub for the fresh ube. Be sure to go low heat and slow in mixing it with the condensed milk so it has time to reconstitute. Keep stirring. Add a few tablespoons or milk or water to help the consistency since ube powder can quickly thicken.
Nutrition
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