Ube biko yema recipe is no different but instead of two, you’ll get three yummy desserts in one! By infusing ube or purple yam flavor to the glutinous rice, you’ll have sticky rice cake full of ube taste. A layer of sweet yema is spread evenly on top then baked until caramelized to perfection.
While Ube Halaya is a rich purple yam jam made of mashed or pounded Ube mixed with coconut milk and sugar. The fusion of the two gives rise to a delightful purple sweet sticky rice cake called Ube Biko. In this recipe, I topped it with a custard topping to make it even more special!
Ube Biko is a delectable fusion of two popular Filipino treats- Ube Halaya and classic Biko Kalamay. To know what this Filipino delicacy is, let us first define Biko and Ube Halaya separately. Biko is a sweet Filipino sticky rice cake made of glutinous rice, coconut milk and condensed milk or sugar.
Transfer biko in a non-stick baking pan and flatten the top with a spatula. Add yema on top and spread evenly using a spoon or bread knife. Bake in pre heat oven at 180°C or 356°F in broil setting for 10 – 15 minutes or until top is caramelized. Remove from oven and let it cool down before serving.