Ube Biko Filipino Recipe – Sweet Purple Rice Cake

If you’ve ever tasted the rich, creamy texture of Ube Biko, you know it’s more than just a dessert; it’s a celebration of Filipino culture. This sweet purple rice cake intertwines flavors of glutinous rice and ube, crowned with a luscious topping that beckons for a deeper appreciation. Whether it’s making it for a special occasion or simply indulging in its unique taste, understanding the history and preparation of Ube Biko can enhance your culinary experience. So, what’s the story behind this beloved dish, and what’s the secret to achieving that perfect consistency?

Key Takeaways

• Ube Biko is a traditional Filipino dessert made from glutinous rice, ube, and coconut milk, known for its vibrant purple color.
• Begin by soaking glutinous rice, then cook it in coconut milk for a creamy texture.
• Blend grated ube with sugar and condensed milk to create the flavorful ube mixture.
• Combine the cooked rice and ube mixture before smoothing it in a lightly oiled pan for presentation.
• Serve Ube Biko on banana leaves and consider topping it with latik syrup or custard for added flavor.

History

Ube Biko, as you may uncover, has a rich history that traces back to its first mention in 1613 when it was referred to as “uvi” in a Tagalog and Spanish dictionary, highlighting its early roots in Filipino culture.

Originally classified as Dioscorea alata, ube’s evolution is tied to the tradition of using sweet tubers in Filipino cuisine.

Ube Biko represents the blend of two culinary elements:

• Ube Halaya: This dish involves boiling and mashing ube tubers with sweetened milk and butter.
• Glutinous Rice: Used to create a sticky texture, integral to the traditional kakanin family of rice desserts.

Bohol, noted as the top ube-producing province, accounted for 35% of the country’s production in 2019.

Cultural significance runs deep, as ube Biko isn’t merely a trendy dish; it carries heritage, previously used in offerings to deities and served during special occasions. Additionally, the increasing recognition of ube’s nutritional benefits has led to its growing popularity outside the Philippines.

In modern times, ube Biko often features additional flavors, yet it stands out in its original form.

Understanding this historical context enriches your appreciation of ube Biko beyond its visual appeal, connecting you to a profound aspect of Filipino identity.

Recipe

Ube Biko Recipe

Ube biko is a delightful, sticky rice dessert that showcases the beautiful purple hue and unique flavor of ube (purple yam). This Filipino treat is loved for its rich, sweet notes, making it a perfect addition to any gathering or celebration. The combination of glutinous rice cooked with fragrant coconut milk, along with the vibrant ube mixture, not only tantalizes the taste buds but also pleases the eyes with its stunning colors. Ube biko combines ube halaya with glutinous rice, resulting in a unique dessert experience.

To begin making ube biko, you’ll need to prepare the glutinous rice cooked in coconut milk, which serves as the base for this mouthwatering dessert. The ube filling is created by blending cooked ube with sugar, condensed milk, and other flavor-boosting ingredients. Once you have both components ready, you’ll combine them and add your choice of toppings for a delectable finish.

Ingredients
– 16 oz fresh or frozen ube, cooked and thawed, finely grated (or one pack ube powder)
– 1-2 cups glutinous rice, rinsed and drained
– 1 can (400 ml) coconut milk, with 3 tablespoons reserved for topping
– 1 can (14 oz) condensed milk, with 3 tablespoons reserved for topping
– 1 1/4 cups brown sugar or white sugar
– Optional: pandan leaf for aromatic flavor

Instructions
Start by washing and soaking the glutinous rice in water if needed. In a pot, cook the rice with coconut milk and a bit of water until it’s tender and fully cooked.

Meanwhile, prepare the ube mixture by combining the grated ube, condensed milk, butter, sugar, vanilla extract, and a pinch of salt in a separate pan. Heat the mixture over medium heat until it thickens.

Once both the rice and ube mixture are ready, gently fold the cooked rice into the ube mixture until well combined. Transfer this mixture into a lightly oiled springform pan or lined with parchment paper, smoothing the top.

Extra Tips
For the best flavor, try using fresh ube if it’s available, but frozen ube or ube powder works just as well.

You can also experiment with different toppings like latik syrup or a custard layer for a rich finish. Be sure to serve your ube biko on lightly oiled banana leaves for an authentic touch, and consider adding a pandan leaf when cooking the rice to amplify the aroma.

Remember to let it cool before slicing for easier serving!

Final Thoughts

Reflecting on the joy of making ube biko, it’s clear that this dessert is more than just a sweet treat; it’s a culinary expression of Filipino culture and heritage. Here are some key takeaways to appreciate the significance of ube biko:

• Historical Significance: Ube has been a staple in Filipino cuisine for over 400 years, rooted in tradition.

• Cultural Connections: The dish showcases regional flavors and influences, particularly from Spanish colonization.

• Culinary Diversity: Biko’s variations, like ube and pandan, highlight the rich regional diversity of Filipino ingredients and preparation.

• Community and Identity: Preparing and sharing ube biko connects you to your community and cultural heritage.

• Innovation in Tradition: While sticking to traditional methods, modern twists allow for culinary exploration, signifying an ongoing conversation between past and present.

As you create your own ube biko, remember its deeper significance.

Appreciate the labor behind making latik and the process of cooking glutinous rice in coconut milk.

Welcome the opportunity to connect with your roots and celebrate the vibrant culture that has kept ube integral to Filipino identity over centuries.

FAQ

Making ube biko can raise some questions, especially for those trying it for the first time. Here are some common queries that might help you along the way.

1. What kind of rice should I use?
   You must use glutinous rice. It’s essential for achieving that sticky and chewy texture characteristic of ube biko.

2. Do I need to soak the rice?
   Soaking the rice can improve its consistency, especially if you’re using purple glutinous rice. Additionally, incorporating a bit of coconut milk can enhance the flavor.

3. How do I prepare the toppings?
   For a custard topping, combine condensed milk, egg yolks, and vanilla, cooking until thick. For latik, cook coconut cream over low heat until it separates.

4. What if my rice is mushy after cooking?
   This often happens when rice is overcooked. Keep an eye on it and avoid high heat.

5. Can I bake the biko once it’s assembled?
   Yes, baking can create a slightly golden topping. Make sure to monitor your dish closely.

These tips should improve your experience as you create this delicious Filipino dessert. Enjoy your cooking!