Ube Biko is a tasty Filipino kakanin that is by all accounts a hybrid between the customary Filipino biko and ube halaya. I sensed that I needed to eat ube halaya and biko in the meantime, however since I was excessively lethargic, making it impossible to make 2 dishes independently – I chose to do a hybrid dish, in this way ube biko is here.
This is my first time making ube biko. A week prior to, my wife and myself walked the Asian isle of our nearby market (as we generally do) to search for fascinating fixings. We have the propensity to get fixings from the racks regardless of the possibility that we don't have any arrangement on it yet. There will dependably be that "Aha!" minute that will lead us to make something fascinating. The powdered ube was one of those fixings – and there were more dishes that I had the capacity make with powdered ube, which I will share soon.
As every one of you know, ube without anyone else's input won't give you the "ube like" flavor. I generally utilize a fixing called ube flavor (or enhancing) from mccormick; this gives all the ube flavor that I require. It likewise helps upgrade the shading turning it more purple.
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| Ube Biko |
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
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!
