Biko ( sweet sticky rice with coconut milk ) with yema ( custard ) is a mouthwatering combination- made even better with Ube! Let's make it-
RECIPE:
✅ UBE BIKO
400 grams ( 2 cups ) glutinous rice- washed, rinsed & drained 2 times
450 ml ( 2 cups ) water
400 ml ( 1 can ) coconut milk
200 ml ( 1/2 can ) sweetened condensed milk
160 grams ( 1/2 cup ) ube haleya or ube jam- bottled or fresh
1 teaspoon ube extract
✅ YEMA TOPPING
Remaining 1/2 can of condensed milk
200 ml ( 3/4 cup ) evaporated milk
3 large eggyolks
1 teaspoon vanilla extract
OVEN USED: Convection or electric oven, top & bottom heat
BAKING TIME: 30 minutes
BAKING TEMPERATURE: 190'C or 375'F
BAKING PAN USED: 9 inches square, greased all sides with cooking oil
( You may also use 8 inches )
◾Biko is a traditional delicious sweet sticky rice cake native in my country Philippines usually eaten as a snack or breakfast paired with hot brewed local coffee
◾For the yema, you may add more cooking time if you want a sticky or paste like texture ( usually becomes thicker or coagulated- but still spreadable in consistency during cooking )
◾No sugar is added as the sweetness from the haleya & the condensed milk is enough for me- but you may add more if desired
◾Shelf life is 2 days at room temperature & 5 days in the fridge in a sealed airtight container
#yeyetbakes #ube #biko #glutinousricerecipe #yema #dubailife #pinoyhomefoodie #stickyrice #philippines #meryenda
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Take care, enjoy and happy baking ! :-D
God bless,
YEYET
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Негізгі бет Ube BIKO with Creamy YEMA
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