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
Scale
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
