Go Back
–+ servings
ube biko with condensed milk coconut sauce topping and a slice cut out

Natural UBE BIKO with Condensed milk Coconut Sauce Topping

This Ube biko recipe is the distinct flavor of ube halaya with sticky rice, topped with a velvety condensed milk coconut sauce for one dreamy dessert. Plus, you won't believe how mess-free the method is.
No ratings yet
Print Pin
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: Filipino
Keyword: biko, coconut milk, condensed milk, sticky rice, sweet rice, ube, ube dessert, ube halaya
Prep Time: 5 minutes
Cook Time: 35 minutes
Resting Time: 4 hours
Total Time: 4 hours 40 minutes
Servings: 8 slices
Calories: 524kcal

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):

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
    pandan-leaf-in-coconut-rice-recipe-in-pot
  • 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.
    letting-coconut-rice-recipe-rest-before-fluffing
  • 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.
    coconut-rice-with-pandan-leaf

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.
    3/4 tbsp butter, 1½ tbsps white granulated sugar, Pinch of salt
    ube in pan to make ube biko
  • Add a little vanilla extract.
    Mix well over low heat.
    1/4 tsp vanilla extract
    mix vanilla with ube mixture
  • 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.
    ube mixed with condensed milk
  • 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.
    ube thickened in pan

Combine the Rice and Ube Mixture:

  • Once the rice is cooked, transfer it to the pan with the ube mixture.
    add coconut sticky rice to ube mixture in pan to make ube biko
  • Gently fold the rice without breaking or mushing the rice, into the ube mixture until very well combined and well coated.
    stirring and making ube biko in pan

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.
    ube biko in lined circular 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.
    ube biko lined with parchment paper
  • 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.
    banana leaf cut in circle shape for ube biko
  • 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.
    Now...FLIP it over.
    Banana Leaves, 1/4 tsp oil
  • 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.
    preparing ube biko on a circular platter with banana leaves

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.
    3 tbsp use the 3 tbsps condensed milk, 3 tbsp use the 3 tbsps coconut milk

Serve and Enjoy:

  • Slice into triangles or squares. If you have extra topping sauce, pour more sauce over your slice if you prefer more creamy sweetness. Add more garnishes like edible flowers, latik, or coconut shreds.
    ube biko with condensed milk sauce on top
  • Serve this with coffee or tea.
    holding a slice of delectable natural ube biko with condensed milk sauce on top

Notes

TIP: To avoid condensed milk sticking to your measuring spoon, lightly oil the spoon.
    • 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.
RLF is not a nutrition expert. Nutrition will vary on ingredients, methods, and preparations.

Nutrition

Nutrition Facts
Natural UBE BIKO with Condensed milk Coconut Sauce Topping
Amount per Serving
Calories
524
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
0.4
g
Monounsaturated Fat
 
2
g
Cholesterol
 
20
mg
7
%
Sodium
 
85
mg
4
%
Potassium
 
609
mg
17
%
Carbohydrates
 
92
g
31
%
Fiber
 
1
g
4
%
Sugar
 
30
g
33
%
Protein
 
9
g
18
%
Vitamin A
 
165
IU
3
%
Vitamin C
 
9
mg
11
%
Calcium
 
197
mg
20
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.