Ube Biko

Name: Ube Biko Recipe (Purple Yam Glutinous Rice)
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 1 1/2 cups glutinous rice or sweet rice (malagkit); 1 1/4 cups granulated white sugar; 1 3/4 cups water; 1/2 cup ube powder (powdered dehydrated purple yam or freshly grated purple yam); 1/4 teaspoon salt.; 1/2 teaspoon ube flavoring; 4 cups coconut milk

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Ube biko is a Filipino dessert made from glutinous rice cooked in sweetened coconut milk infused with purple yam powder and topped with toasted grated coconut. Its soft, chewy texture and natural purple color make it a distinctive tropical treat.

Total

1h 5m

Servings

6

Difficulty

Medium

Recipe Source

View original recipe

From Panlasangpinoy · by Vanjo Merano

Ingredients

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1 1/2 cups glutinous rice or sweet rice (malagkit)
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder (powdered dehydrated purple yam or freshly grated purple yam)
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

7 Ingredients

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Instructions

1
Combine rice and water in a cooking pot. Cover the pot and turn on the heat .
2
Adjust the heat to a simmer once the water starts to boil. continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
3
Meanwhile, pour the coconut milk in another cooking pot . Let boil.
4
Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
5
Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
6
Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
7
Transfer to a serving tray lined with banana leaves.
8
Top with toasted grated coconut.
9
Serve. Share and enjoy!

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Stir the glutinous rice occasionally as it cooks in step 2 to prevent sticking and ensure even water absorption.
When combining the coconut milk mixture with cooked rice, mix thoroughly and continue stirring over low-medium heat until completely blended and thickened.
Toast the grated coconut topping in a dry pan just before serving for better flavor and crispness.
Lining the serving tray with banana leaves adds authentic flavor and presentation to the finished dish.

Substitutions

Regular white rice → glutinous rice (malagkit) is essential; regular rice will not achieve the correct chewy texture
Ube powder → freshly grated purple yam (same volume) for a fresher flavor option

Storage & make-ahead

Store covered in the refrigerator for up to 3 days and reheat gently with a splash of water or coconut milk to restore texture.

Common Questions

Written automatically by CookOS, not by the creator.

Can I use fresh purple yam instead of ube powder?

Yes. The recipe calls for 1/2 cup ube powder or freshly grated purple yam as interchangeable options; use the same volume if substituting.

How do I know when the biko is done cooking?

Cook until the texture becomes thick after adding salt and ube flavoring (3 minutes), then continue stirring the rice-coconut mixture until it is completely cooked and reaches your desired thickness.

Why is the rice sticking to the pot?

Stir the rice occasionally while it absorbs water in step 2 to prevent sticking and ensure even cooking.

How do I store leftover ube biko?

Keep it covered in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or coconut milk to restore texture before serving.