Description
Ube Biko Leche Flan is a delightful Filipino dessert that combines the rich, creamy leche flan with a sticky, sweet ube-infused glutinous rice layer. This steamed treat offers a unique texture and vibrant purple color from ube halaya, making it both visually stunning and deliciously satisfying.
Ingredients
Scale
For the Ube Biko:
- 2 cups glutinous rice
- 1 ½ cups water
- 1 cup coconut milk
- ¾ cup ube halaya (purple yam jam)
- ¾ cup brown sugar
- ½ teaspoon ube extract
- ¼ teaspoon salt
For the Leche Flan:
- 10 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 teaspoon vanilla extract
For the Caramel:
- ½ cup granulated sugar
- 2 tablespoons water
Instructions
- Prepare the Caramel: In a saucepan over medium heat, combine sugar and water. Cook without stirring until the sugar dissolves and becomes a deep amber color. Immediately pour the hot caramel into a 9-inch baking pan, tilting to coat the bottom evenly. Set aside to cool and harden.
- Make the Leche Flan Mixture: In a bowl, whisk egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. Strain through a fine mesh sieve to remove bubbles and ensure a silky texture. Pour this mixture over the cooled caramel in the baking pan. Cover tightly with foil.
- Steam the Flan Layer: Steam the covered flan over medium heat for 20–25 minutes or until it is just set. Let it cool slightly while you prepare the ube biko.
- Cook the Glutinous Rice: Rinse the glutinous rice under cold water, then combine with 1 ½ cups water in a pot. Cook over medium heat, stirring occasionally, until most water is absorbed and rice is tender.
- Prepare the Ube Mixture: In a separate pan, combine coconut milk, brown sugar, salt, ube halaya, and ube extract. Cook over low heat until blended and slightly thickened. Add the cooked rice to this mixture and stir continuously until the mixture becomes thick and sticky.
- Layer the Ube Biko: Once the flan layer is set but still slightly soft, gently spread the ube biko mixture evenly over the leche flan layer. Smooth the top carefully.
- Final Steaming: Steam the entire dish again for another 20–25 minutes, or until the combined layers are fully set.
- Chill and Serve: Allow the dessert to cool completely, then refrigerate for at least 2 hours to firm up. To serve, run a knife around the edges, invert onto a plate so the flan layer sits on top, and slice.
Notes
- Steam gently to avoid overcooking the flan, which can cause a rubbery texture.
- Prepare the biko and flan layers separately ahead of time and assemble before the final steaming for convenience.
- Use a fine mesh sieve when straining the flan mixture to ensure smoothness.
- Carefully spread the ube biko over the flan when it is just set but not fully firm to prevent mixing of layers.
- Refrigeration before serving improves slicing and flavor melding.
