If you’ve ever dreamed of the perfect Filipino dessert that combines luscious layers of sweet, creamy, and vibrant flavors, then this Ube Biko Leche Flan Recipe is exactly what you need. This delightful treat brings together two beloved classics: the sticky, purple-hued ube biko made from glutinous rice and ube halaya, layered on top of a silky, rich leche flan. It’s a celebration of textures and tastes—sweet, creamy, velvety, and chewy—that will instantly make you fall in love with every bite. Whether you’re introducing yourself to Filipino desserts or looking to impress guests with a colorful and palate-pleasing dish, this recipe is a sure winner that’s as fun to make as it is to eat.
Ingredients You’ll Need
Every ingredient in this Ube Biko Leche Flan Recipe plays a crucial role, from the sticky rice base that forms the hearty foundation, to the smooth flan that melts in your mouth, to the caramel that adds just the right amount of rich sweetness. The combination of simple pantry essentials and vibrant ube brings this dessert to life with its distinctive purple color and unforgettable flavor.
- 2 cups glutinous rice (malagkit): The star grain that provides the chewy texture necessary for biko.
- 2½ cups water: For perfectly cooking the rice until tender but sticky.
- 1½ cups coconut milk: Adds creaminess and a subtle nutty flavor to the biko.
- 1 cup ube halaya (purple yam jam): The vibrant, sweet base that makes the biko irresistibly colorful and flavorful.
- ¾ cup granulated sugar: Sweetens both the biko and caramel and creates balance.
- ½ teaspoon ube extract: Enhances the purple color and heightens the yam flavor.
- ¼ teaspoon salt: Brings out all the flavors by adding just a pinch of contrast.
- 10 large egg yolks: The backbone of the leche flan’s smooth, custard texture.
- 1 (14-ounce) can sweetened condensed milk: Luxury in a sweet, creamy form that enriches the flan.
- 1 (12-ounce) can evaporated milk: Lightens the flan just enough without losing richness.
- 1 teaspoon vanilla extract: Adds a fragrant warmth to the custard layer.
- ½ cup granulated sugar (for caramel): Transforms into luscious caramel to coat the pan and add depth.
- 2 tablespoons water (for caramel): Helps melt the sugar evenly for perfect caramelization.
How to Make Ube Biko Leche Flan Recipe
Step 1: Prepare the Sticky Rice
Rinse 2 cups of glutinous rice until the water runs clear to remove excess starch. Combine it with 2½ cups of water in a rice cooker or saucepan, then cook until the rice is tender but sticky. This step is crucial because the texture of the cooked rice sets the foundation for your biko layer, ensuring it holds together beautifully.
Step 2: Create the Ube Biko Mixture
In a large nonstick pan over medium heat, whisk together 1½ cups coconut milk, ¾ cup sugar, 1 cup ube halaya, ½ teaspoon ube extract, and ¼ teaspoon salt. Stir gently until it begins to simmer, allowing the flavors to meld and the mixture to become fragrant. Add the cooked rice next and stir continuously for about 15 to 20 minutes. This constant stirring thickens the mixture and gives the biko its signature sticky, luscious texture. Once ready, set it aside and let it cool.
Step 3: Make the Caramel
In a small saucepan over medium-low heat, combine ½ cup granulated sugar and 2 tablespoons water. Swirl the pan occasionally, avoiding stirring, as the sugar melts and transforms into a golden amber caramel. Immediately pour the hot caramel into the bottom of a 9-inch round baking pan or traditional llanera, swirling to coat the bottom evenly. Allow the caramel to harden—it forms a luscious base for the leche flan to sit on.
Step 4: Prepare the Leche Flan Mixture
In a mixing bowl, gently whisk together 10 large egg yolks, 1 can sweetened condensed milk, 1 can evaporated milk, and 1 teaspoon vanilla extract. Be careful to whisk slowly and avoid creating bubbles so your flan remains silky smooth. To ensure a flawless texture, strain the custard mixture through a fine sieve. This step filters out any lumps or curdled egg and guarantees the flan will be creamy perfection.
Step 5: Assemble the Layers
Pour the smooth flan mixture over the hardened caramel in your baking pan. Next, carefully spread the prepared ube biko over the flan layer, smoothing the top down gently with a spatula to create a perfect, even layering. Cover the pan tightly with aluminum foil to seal in moisture and prepare for steaming.
Step 6: Steam to Perfection
Set your assembled pan in a steamer and steam over medium heat for 45 to 60 minutes. Resist the urge to peek too often because maintaining steady heat is key to cooking the flan without cracks or curdling. To test doneness, insert a toothpick in the center—it should come out clean. Once steamed, let the entire dessert cool completely, then refrigerate for at least 4 hours or even overnight to enhance the flavors and firm up the layers.
Step 7: Serve and Enjoy
When you’re ready to indulge, run a knife gently around the edges to loosen the dessert. Invert onto a serving plate to reveal the glorious layered masterpiece of creamy leche flan topped with vibrant ube biko and glistening caramel. Prepare for a flood of compliments!
How to Serve Ube Biko Leche Flan Recipe
Garnishes
Simple garnishes go a long way to make your Ube Biko Leche Flan Recipe visually stunning. Consider sprinkling toasted coconut flakes or chopped toasted pecans on top for a bit of crunch and contrast. Fresh edible flowers or a light dusting of powdered sugar also pair beautifully with the rich colors and flavors.
Side Dishes
This dessert shines brightly on its own but also pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to enhance the creamy experience. For a refreshing contrast, serve it alongside tropical fruit slices such as mango or pineapple, which bring vibrancy and brightness to each bite.
Creative Ways to Present
If you want to take your presentation to the next level, try making individual portions in small ramekins layered the same way. That makes for an elegant serving idea at parties. Alternatively, slice the flan into neat bars and serve on decorative plates with small drizzles of coconut caramel sauce for a restaurant-worthy look.
Make Ahead and Storage
Storing Leftovers
This Ube Biko Leche Flan Recipe keeps beautifully in the fridge for up to 3 days when stored in an airtight container. Refrigeration ensures the flan firms up perfectly and flavors deepen, making leftovers just as delightful as the first day.
Freezing
While freezing is possible, keep in mind that the texture of both biko and flan can slightly change after thawing. If you decide to freeze, wrap tightly in plastic wrap and aluminum foil, and freeze for up to one month. Thaw overnight in the refrigerator before serving.
Reheating
Because this dessert is best served chilled, reheating is not usually recommended. However, if you prefer it slightly warmed, gently steam individual slices for a few minutes until just heated through, but avoid overheating as it can make the layers watery or alter the texture.
FAQs
Can I use regular rice instead of glutinous rice for the biko?
Glutinous rice is essential here because its sticky texture is what makes biko so unique. Regular rice won’t give you the characteristic chewiness and will result in a less cohesive layer.
What can I substitute for ube halaya if I can’t find it?
You can try using ube powder reconstituted with coconut milk or even sweet purple yam puree, but ube halaya is preferred for its authentic flavor and smooth texture. Avoid artificial flavorings that lack depth.
How do I know when the leche flan is done steaming?
Insert a toothpick or skewer into the center; it should come out clean without wet custard clinging to it. The flan should be firm yet tender to the touch.
Can I use an oven instead of steaming?
Traditional steaming ensures the moisture needed for smooth leche flan and biko layers. You can bake it in a water bath at 350°F (175°C) for about 50 minutes, but the texture may vary slightly.
Is this dessert gluten-free?
Yes! All ingredients used are naturally gluten-free, making this dessert safe for those avoiding gluten.
Final Thoughts
Trying this Ube Biko Leche Flan Recipe is like taking a delicious, colorful journey into Filipino dessert culture all in one bite. The way the creamy flan blends with the sticky, sweet ube biko and golden caramel is absolutely magical. Whether for a festive occasion or a cozy night in, this layered delight promises smiles and happy taste buds every time. So go ahead—gather your ingredients, pour yourself a cup of coffee, and start creating this vibrant masterpiece that’s sure to become a personal favorite.
Print
Ube Biko Leche Flan Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
- Diet: Gluten Free
Description
Ube Biko Leche Flan is a beloved Filipino dessert featuring a luscious layered combination of sticky glutinous rice infused with vibrant purple yam and a creamy, rich leche flan topped with caramel. This steamed delicacy offers a harmonious blend of textures and flavors, perfect for celebrations or special occasions.
Ingredients
Ube Biko
- 2 cups glutinous rice (malagkit)
- 2½ cups water
- 1½ cups coconut milk
- 1 cup ube halaya (purple yam jam)
- ¾ cup granulated sugar
- ½ teaspoon ube extract
- ¼ teaspoon salt
Leche Flan
- 10 large egg yolks
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 teaspoon vanilla extract
Caramel
- ½ cup granulated sugar
- 2 tablespoons water
Instructions
- Cook the Glutinous Rice: Rinse the glutinous rice under cold water until it runs clear to remove excess starch. Combine the rice with 2½ cups water in a rice cooker or saucepan. Cook until the rice is tender and fully cooked, about 20 minutes.
- Prepare the Ube Biko: In a large nonstick pan over medium heat, combine the coconut milk, granulated sugar, ube halaya, ube extract, and salt. Stir the mixture until well combined and it begins to simmer gently. Add the cooked glutinous rice into the pan and stir continuously for 15 to 20 minutes, until the mixture thickens and becomes sticky. Set aside to cool slightly.
- Make the Caramel: In a saucepan over medium-low heat, combine ½ cup granulated sugar with 2 tablespoons water. Swirl the pan occasionally to ensure even melting. Allow the sugar to dissolve and cook until it turns a golden brown caramel. Immediately pour the caramel into the bottom of a 9-inch round baking pan or a traditional llanera and tilt the pan to coat the bottom evenly. Let the caramel harden.
- Prepare the Leche Flan Mixture: In a bowl, gently whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth without creating bubbles. Strain this mixture through a fine sieve to ensure a smooth texture.
- Assemble the Layers: Pour the flan mixture carefully over the hardened caramel layer in the pan. Then gently spoon and spread the prepared ube biko evenly on top of the flan mixture, smoothing the surface with a spatula.
- Steam the Dessert: Cover the baking pan tightly with aluminum foil to prevent water from dripping into the flan. Steam the pan over medium heat for 45 to 60 minutes, or until a toothpick inserted in the center comes out clean. Avoid opening the steamer to maintain consistent heat.
- Cool and Serve: Remove the steamed pan from heat and let it cool completely at room temperature. Refrigerate the dessert for at least 4 hours or overnight to set properly. To serve, run a knife around the edges of the pan, invert onto a serving plate, and carefully release the flan and biko layer.
Notes
- Ensure the flan mixture is smooth and free of bubbles by whisking gently and straining before pouring.
- Use a steamer with a tight-fitting lid and avoid lifting it during cooking to maintain stable temperature and moisture.
- The biko layer can be prepared ahead of time and refrigerated to speed up the assembly process.
- Use a nonstick pan for cooking the sticky rice to prevent burning and sticking.
- The caramel should be handled carefully as it will be very hot and can harden quickly.
