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
Scale
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
