If you’re searching for a showstopper Filipino dessert that brings together vibrant color, creamy custard, and chewy rice all in one bite, look no further than Ube Biko Leche Flan. This irresistible treat layers the classic caramel-crowned leche flan over a bed of sweet, sticky ube biko. It’s a dazzling fusion of two beloved desserts that delivers the ultimate in comfort and celebration—perfect for gatherings, holidays, or whenever you want to make your day extra special!
Ingredients You’ll Need
This recipe is built on humble, familiar ingredients, each chosen for their role in creating the signature layers of Ube Biko Leche Flan. From the glutinous rice’s chewy bite to the creamy richness of coconut milk and egg yolks, every element counts toward that unforgettable taste and texture.
- Glutinous rice: The sticky, chewy foundation of the ube biko layer—make sure to use glutinous, not regular rice, for the right texture.
- Water: Used to perfectly cook the rice; don’t be tempted to add more, or your biko may turn mushy.
- Coconut milk: Gives the biko its signature creamy richness and subtle tropical flavor.
- Ube halaya (purple yam jam): Brings vibrant color, earthy sweetness, and that unmistakable ube flavor—store-bought or homemade both work.
- Granulated sugar: Sweetens both the biko and the caramel, balancing flavors and creating that luscious caramel top.
- Ube extract (optional): Adds a pop of color and extra ube aroma; perfect if you want your dessert extra vibrant.
- Salt: Just a pinch sharpens the flavors and balances the sweetness.
- Egg yolks: Key to the leche flan’s silky, melt-in-your-mouth custard texture.
- Sweetened condensed milk: Delivers sweetness and a creamy mouthfeel to the flan.
- Evaporated milk: Lightens the custard without sacrificing richness.
- Vanilla extract: Adds warmth and depth to the leche flan layer.
- Caramel (sugar and water): Creates that glistening, bittersweet top that makes every slice irresistible.
How to Make Ube Biko Leche Flan
Step 1: Make the Caramel
Start by preparing your caramel—this is what gives Ube Biko Leche Flan its signature glossy, golden crown. In a saucepan over medium heat, combine sugar and water and let them melt together, resisting the urge to stir. As the mixture bubbles away, watch for it to turn a rich amber. The moment it hits that deep golden color, immediately pour it into your cake pan or llanera, swirling quickly to cover the bottom before it hardens. This step is quick and thrilling, so have your pan ready!
Step 2: Prepare the Leche Flan Layer
For that ultra-smooth, creamy custard, gently whisk together the egg yolks—be careful not to beat or introduce bubbles. Add in the sweetened condensed milk, evaporated milk, and vanilla extract, whisking until just combined. To guarantee a flawless texture, strain your mixture through a fine mesh sieve. Pour this luxurious custard over your now-solidified caramel, setting the stage for a melt-in-your-mouth leche flan.
Step 3: Cook the Ube Biko
Rinse your glutinous rice under cold water until the water runs clear, then cook it with 1 1/2 cups water until it’s tender and all the water is absorbed—about 15 to 20 minutes. In a separate pan, combine coconut milk, ube halaya, sugar, ube extract (if using), and a pinch of salt. Heat gently until smooth and fragrant. Fold in the cooked rice, stirring continuously over low heat until the mixture thickens and becomes sticky and glossy—this should take another 10 to 15 minutes. The aroma alone will have you swooning!
Step 4: Assemble the Layers
Once your flan mixture is nestled over the caramel, gently spoon the hot ube biko on top. Use a spatula to press and smooth it out, making sure it’s even and compact—this makes slicing easier and keeps the layers distinct. Cover the pan tightly with foil to prevent water from dripping in during cooking, preserving that perfect finish.
Step 5: Steam or Bake
For steaming, place your pan in a steamer and cook for 45 to 50 minutes, or until the flan is just set when gently shaken. For baking, set the pan in a larger baking dish and fill the dish with about an inch of hot water to create a gentle water bath. Bake at 350°F (175°C) for 50 to 60 minutes. Either way, patience is key—don’t rush the cooking, so your Ube Biko Leche Flan emerges creamy and cohesive.
Step 6: Chill and Unmold
Let your masterpiece cool completely at room temperature, then refrigerate for at least 4 hours—or better yet, overnight. When you’re ready to serve, run a knife around the edge of the pan and confidently invert it onto a plate. Watch as the caramel oozes down the sides, crowning your Ube Biko Leche Flan with sweet, golden glory.
How to Serve Ube Biko Leche Flan
Garnishes
Dress up each slice with a sprinkle of toasted coconut flakes, a few cubes of extra ube halaya, or even a handful of crushed pinipig for crunch. Edible flowers or a swirl of whipped cream can make your Ube Biko Leche Flan absolutely stunning for special occasions.
Side Dishes
This dessert is quite rich, so pair it with something light and refreshing—think sliced fresh mango or a fruit salad with citrus and berries. A cup of hot tea or strong Filipino coffee is also a lovely companion to balance the sweetness.
Creative Ways to Present
If you’re serving a crowd, cut the Ube Biko Leche Flan into neat squares or diamonds for a festive dessert platter. For individual servings, use mini llaneras or ramekins—everyone gets their own picture-perfect portion! You can even layer the components in clear glasses for a modern parfait twist.
Make Ahead and Storage
Storing Leftovers
Leftover Ube Biko Leche Flan keeps beautifully in the fridge. Cover the pan tightly with plastic wrap or transfer slices to an airtight container, and they’ll stay fresh and luscious for up to four days. The flavors actually deepen as it sits!
Freezing
While best enjoyed fresh, you can freeze slices of Ube Biko Leche Flan for up to one month. Wrap each piece securely in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before serving. Note that the texture of the flan may become a bit softer after freezing.
Reheating
If you prefer your dessert slightly warm, gently microwave individual slices for 10 to 15 seconds. Be careful not to overheat, as the flan can become rubbery—low and slow is the way to go. Enjoying it cold from the fridge is equally delightful!
FAQs
Can I use store-bought ube halaya for Ube Biko Leche Flan?
Absolutely! Store-bought ube halaya is a huge time-saver and works wonderfully in this recipe. If you’re feeling adventurous, homemade ube halaya from fresh or frozen purple yam will give you even more flavor and control over sweetness.
What if I don’t have a steamer—can I still make this?
Yes, you can definitely bake Ube Biko Leche Flan using a water bath. Just place your pan in a larger baking dish filled with hot water and bake as directed. The result is just as silky and delicious!
Is it necessary to use ube extract?
Ube extract is optional, but it really amps up the color and aroma of the ube biko. If you want a more vivid and fragrant dessert, go for it. Otherwise, the natural purple from ube halaya is already delightful.
How do I prevent the flan from curdling or getting bubbles?
For a smooth, creamy flan, whisk the eggs gently without beating air into them, and always strain your custard mixture before pouring it over the caramel. Cooking at a gentle, consistent heat (either steaming or in a water bath) also helps prevent curdling.
Can I make Ube Biko Leche Flan ahead of time?
Definitely! In fact, making it ahead is encouraged. The flavors meld beautifully and the custard sets up perfectly when left to chill overnight. It’s a terrific make-ahead dessert for parties and potlucks.
Final Thoughts
Once you try Ube Biko Leche Flan, you’ll see why it’s a true celebration dessert—colorful, creamy, and just the right amount of sweet. Don’t be intimidated by the layers; each step is totally doable and the end result is worth every minute. Gather your ingredients, invite some friends or family, and share this unforgettable Filipino treat!
Print
Ube Biko Leche Flan Recipe
- Total Time: 1 hour 30 minutes (plus chilling time)
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
Ube Biko Leche Flan is a luscious Filipino dessert that beautifully combines sticky purple yam-infused glutinous rice cake with a creamy, rich leche flan custard atop a layer of caramel. This elegant two-layer treat offers a delightful contrast of textures and vibrant colors, perfect for special occasions or to impress your guests with a unique twist on traditional flavors.
Ingredients
For the Ube Biko:
- 2 cups glutinous rice
- 1 1/2 cups water
- 1 cup coconut milk
- 3/4 cup ube halaya (purple yam jam)
- 1/2 cup granulated sugar
- 1/2 teaspoon ube extract (optional, for color and flavor)
- Pinch of salt
For the Leche Flan:
- 10 egg yolks
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 1 teaspoon vanilla extract
For the Caramel:
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- Make the caramel: In a saucepan over medium heat, combine sugar and water. Allow the sugar to melt without stirring until it turns a deep golden color. Immediately pour the caramel into a round 9-inch cake pan or llanera, swirling to evenly coat the bottom. Set aside to cool and harden.
- Prepare the leche flan layer: In a bowl, gently whisk egg yolks without beating to avoid bubbles. Add sweetened condensed milk, evaporated milk, and vanilla extract. Strain this mixture through a fine mesh sieve to ensure a smooth custard. Pour the flan mixture over the hardened caramel in the pan.
- Cook the ube biko: Rinse the glutinous rice thoroughly and combine it with 1 1/2 cups water in a pot. Cook over medium heat until the rice is tender and water absorbed, about 15 to 20 minutes. Meanwhile, in a separate pan, stir together coconut milk, ube halaya, sugar, ube extract, and a pinch of salt over low heat until smooth. Add the cooked rice to this mixture and stir continuously until it thickens and becomes sticky, about 10 to 15 minutes. Remove from heat.
- Assemble the layers: After pouring the flan mixture into the caramel-lined pan, gently spoon the warm ube biko on top, pressing lightly to even the surface. Cover the pan tightly with aluminum foil.
- Cook by steaming or baking: To steam, place the covered pan in a steamer and cook for 45 to 50 minutes or until the flan is set. To bake, preheat the oven to 350°F (175°C), place the pan inside a larger baking dish filled with about 1 inch of hot water (water bath), and bake for 50 to 60 minutes until the custard is firm when shaken gently.
- Cooling and serving: Allow the dessert to cool completely at room temperature, then refrigerate for at least 4 hours or preferably overnight to let the flavors develop fully. To serve, run a knife along the edges and invert onto a serving plate, letting the caramel coat the top beautifully.
Notes
- For best results, prepare a day ahead to allow the flavors to meld and the texture to set perfectly.
- You can use store-bought ube halaya or make your own from fresh or frozen purple yams for authenticity.
- Ensure that the egg yolks are whisked gently to avoid incorporating air, which might cause holes in the flan layer.
- If you prefer, the dessert can be steamed for a softer texture or baked for a firmer custard consistency.
- Covering the pan tightly with foil prevents water from dripping onto the flan when steaming or baking in a water bath.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming or Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35 g
- Sodium: 90 mg
- Fat: 15 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 170 mg
