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
Scale
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.
