Ube Biko Leche Flan Recipe
If there’s one showstopper dessert that instantly brings together the creamy dreaminess of leche flan and the chewy, nutty-sweet magic of sticky rice, it’s the Ube Biko Leche Flan. This beloved Filipino treat is a double-layered delight: a silken, golden flan crowns a vibrant purple base of coconut-infused sticky rice, all coated in shiny caramel for that extra wow factor. Whether you’re celebrating a special occasion or craving an afternoon treat with your favorite cup of coffee, this dessert delivers both nostalgia and a dash of bold color at the table. If you haven’t experienced the thrill of slicing through a glossy caramel top into that rich purple layer, it’s time you try it—and fall in love.
Ingredients You’ll Need
The ingredients for Ube Biko Leche Flan are simple, pantry-friendly, and each one plays a vital role in building layers of flavor and texture. You’ll find yourself reaching for familiar Filipino staples, from glutinous rice to coconut milk and vibrant ube. Here’s a closer look at what you’ll need and why:
- Glutinous Rice: Essential for that chewy, sticky-satisfying biko base—don’t swap for regular rice, as only glutinous will give you the right consistency.
- Water: Used for cooking the rice; filtered water helps yield the cleanest flavor.
- Coconut Milk: Lends a luxurious richness and subtle sweetness to the ube biko layer.
- Ube Halaya (Purple Yam Jam): Gives the dish its signature color and earthy, sweet notes—store-bought is perfectly fine and a real time-saver.
- Granulated Sugar: Sweetens both the biko and the caramel, so measure carefully for perfect balance.
- Salt: Just a pinch sharpens up the flavors and offsets the sweetness beautifully.
- Ube Extract (optional): A few drops intensify both flavor and color, making the ube biko pop even more.
- Egg Yolks: The backbone of any good leche flan, these create the custard’s impossibly creamy texture.
- Sweetened Condensed Milk: Delivers unmistakable, milky sweetness while binding the flan layer.
- Evaporated Milk: Adds creaminess and brings the right thickness to the custard.
- Vanilla Extract: One teaspoon transforms the entire custard with a fragrant, inviting aroma.
- For the Caramel: Just sugar and water, cooked to a golden amber—don’t take your eyes off it as it cooks, as caramel can turn quickly!
How to Make Ube Biko Leche Flan
Step 1: Make the Caramel
The caramel layer creates that unmistakable glossy finish and a deep, sophisticated sweetness. Simply combine the sugar and water in a saucepan over medium heat, then watch as the mixture transforms—from clear, to bubbly, to mesmerizing golden amber. Swirl the pan gently as needed, but don’t stir. Once perfectly colored, promptly pour the caramel into your cake pan or llanera, tilting it until every inch of the bottom is covered. Set it aside to cool and harden while you move on to the next step.
Step 2: Prepare the Leche Flan Layer
Time for the creamy heart of our Ube Biko Leche Flan! Gently whisk together those golden yolks, canned milks, and vanilla—no need for a rigorous hand here; just whisk until just combined. Strain the mixture through a fine mesh sieve to ensure an ultra-smooth custard (and avoid any pesky cooked egg bits). Carefully pour this silk-smooth custard over the set caramel. Cover your pan tightly with foil—this keeps condensation out—and steam over medium-low heat for 25 to 30 minutes. The flan should be just set but with a gentle jiggle when nudged.
Step 3: Cook the Sticky Rice
Rinse your glutinous rice under cold water several times until the water runs clear, which helps prevent the final biko from being too gummy. Place the rice in a rice cooker or saucepan, add the water, and cook until fully done—glutinous rice is best when it’s tender but retains a bit of bite. This sticky rice base is a blank canvas for the flavors to come.
Step 4: Make the Ube Biko Mixture
In a separate pot, combine the coconut milk, ube halaya, sugar, salt, and if you’re using it, ube extract. Gently heat the mixture until smooth and steaming, with the ube and coconut melding into a fragrant, purple-hued dream. Now, gently fold in the cooked rice, and stir, stir, stir! You want every grain coated and the mixture thick and almost glossy, which should take 10 to 15 minutes of patient stirring over low heat.
Step 5: Assemble and Set the Layers
Once the flan layer has cooled slightly and is firm, pile on the warm sticky ube biko and spread it out with a spatula, pressing lightly so the layers connect without smooshing the flan. Allow your Ube Biko Leche Flan to cool entirely, or refrigerate for a few hours—the wait helps it set for perfect slices and bold, defined layers.
Step 6: Unmold and Serve
Ready for the big reveal? Run a thin knife around the edges, then carefully invert the pan onto your favorite serving plate. With a triumphant little shake, the Ube Biko Leche Flan should release, glistening with caramel and showing off its dual layers. It’s as much a feast for the eyes as it is for the palate.
How to Serve Ube Biko Leche Flan
Garnishes
This impressive dessert needs minimal garnishing, but a scattering of toasted coconut flakes or a handful of purple yam crisps heightens its beauty. A few fresh mint leaves or edible flowers never hurt for extra flair and a hint of freshness.
Side Dishes
Ube Biko Leche Flan pairs luxuriously with lightly salted snacks like cheese sticks or buttery crackers, which balance all that sweetness. For drinks, go with a strong brewed coffee or a simple brewed tea—these help cleanse the palate between bites of creamy, chewy goodness.
Creative Ways to Present
For parties or potlucks, try cutting the Ube Biko Leche Flan into individual squares and topping each piece with a dollop of whipped cream or fresh ube halaya. For a chic plated dessert, serve a slice alongside a scoop of coconut ice cream and a drizzle of caramel for a little extra pizzazz.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if) you have any Ube Biko Leche Flan left, wrap the pan tightly in plastic wrap or transfer slices to an airtight container. It will stay beautifully fresh in the fridge for up to four days.
Freezing
You can absolutely freeze Ube Biko Leche Flan for up to two months. Slice, wrap each piece tightly in plastic wrap then foil, and tuck into a freezer-safe container. Thaw overnight in the fridge for best texture—don’t microwave from frozen, as the flan can separate.
Reheating
To recapture that just-made softness, allow refrigerated slices to come to room temperature for 20–30 minutes. If you prefer it warm (especially the sticky rice!), a quick steam or a very short zap in the microwave (10–15 seconds) is all you need. The caramel will stay gooey and delicious.
FAQs
Can I use regular rice instead of glutinous rice?
For best results and the authentic chewy texture, it’s important to use glutinous rice. Regular rice just doesn’t get sticky enough to hold together and deliver that classic biko chew.
Do I need to add ube extract?
Ube extract is entirely optional, but it really brings out that vibrant purple color and deep, nostalgic ube flavor. Your Ube Biko Leche Flan will still taste fantastic without it, so go with what’s available to you.
What can I use if I don’t have a steamer?
You can set a heat-safe rack or an upside-down saucer in a large pot, add a bit of water, and place your pan on top. Cover tightly and steam as directed—just be sure to check the water level to prevent burning.
How can I tell when the leche flan layer is done?
The flan should look set at the edges but still have a slight jiggle in the center when gently shaken. Over-steaming can make it rubbery, so keep a close watch toward the end of the cooking time.
Can I prepare Ube Biko Leche Flan ahead for a party?
Yes, in fact it tastes even better chilled and given time to set. Make it one or even two days ahead, and unmold just before serving for that show-stopping moment.
Final Thoughts
There’s a special kind of magic in making Ube Biko Leche Flan at home—each step fills your kitchen with sweetness, color, and anticipation. This is a dessert you’ll return to again and again, for birthdays, fiestas, or just because. Try it soon and share a generous slice with those you love; there’s nothing quite like watching their faces light up with the very first bite.
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Ube Biko Leche Flan Recipe
- Total Time: 1 hour 30 minutes (plus cooling time)
- Yield: 8–10 servings 1x
- Diet: Vegetarian
Description
Ube Biko Leche Flan is a delightful Filipino dessert that combines the rich flavors of ube (purple yam) with creamy leche flan in a unique and decadent treat. This layered dessert features a sticky rice base infused with ube, topped with a smooth and velvety custard flan, all finished with a caramel glaze.
Ingredients
For the ube biko (sticky rice layer):
- 2 cups glutinous rice
- 2 cups water
- 1 can (13.5 oz) coconut milk
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ube extract (optional for color and flavor)
For the leche flan (custard layer):
- 5 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1/2 can (6.5 oz) evaporated milk
- 1 teaspoon vanilla extract
For the caramel topping:
- 1/2 cup granulated sugar
- 2 tablespoons water
Instructions
- Make the caramel: In a saucepan, cook sugar and water until golden. Pour into pan.
- Prepare the leche flan: Whisk egg yolks, milks, and vanilla. Strain into pan. Steam for 25–30 mins.
- Make the ube biko: Cook rice, mix coconut milk, ube, sugar, salt, and extract. Add rice, cook until thick.
- Layer and chill: Pour biko over flan, chill until set.
- Serve: Invert onto plate and slice.
Notes
- Chill well for easier unmolding.
- Use store-bought ube halaya for convenience.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming + Stovetop
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 32g
- Sodium: 160mg
- Fat: 13g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 120mg
