Ube Biko with Langka Jam

This Ube Biko is made with Ube Halaya and a touch of chia seeds for extra nutrients and fiber. It's topped with jammy langka.

Ahh, I love me some Biko. Case in point Healthy Biko Recipe (Filipino Sweet Rice Dessert), How To Make Matcha Biko with Aiya Matcha and Chocolate Biko Domes with Orange Zest Recipe. You can't have enough Biko recipes.

This time we are going to be making Ube Biko with Langka jam. In this recipe we will be adding chia seeds for additional nutrients and fiber. You will need a whole jar of Ube Halaya, as we always try to have it in our Ube Recipes.

Ube Biko Ingredients

This is what you will need to make the Ube Biko.

Sweet Sticky Rice - You will just need one cup of sticky rice, cooked in a rice cooker. This will speed things up and make the grains of rice super puffy ready to absorb all the Ube flavor.

Ube Halaya - You will need a 12oz jar if you are using pre-made or the same amount if using your own.

Coconut Milk - A 13.5oz can of full fat of coconut is needed in this recipe. Don't use lite as its diluted with water.

Chia Seeds - Between 1 tablespoon of chia seeds are good. They absorb lots of liquid so don't use so much.

Langka Jam Ingredients

This is what you will need to make the Langka Jam.

Langka - You need 1 cup diced of super ripe and super sweet langka. It's okay to use the canned version. If you do use the canned version rinse out the liquid.

Honey - Alternatives you can use are date syrup or maple syrup.

Water - The water will evaporate, but it helps to cook down the langka into a jam.

How to Make Ube Biko

I didn't get to take a photo of this, because I forgot!!! But you need to cook 1 Cup of sweet rice grains in the rice cooker first.

To prep the rice rinse it a few times until the water is clear enough. Then add 1 cup of clean water. If you have a rice cooker with a specific cup and water line, use the cup and measure up to the 1 cup line. Select the sweet rice setting if you have it. If not just start the rice cooker.

When I cook Kakanin on the stove top I usually use the smallest burner on the highest setting. This is so that it doesn't burn easily. I recommend you do the same.

Here it shows how the Ube Biko looks like after 10 minutes of cooking then after 15 and finally after 20 minutes.

You will need to constantly stir the Biko so that it doesn't stick and burn in the pan. Don't be tempted to walk away. If you need too, turn off the heat and come back to it.

It is done cooking when you start to see the coconut milk start turning to coconut oil.

Molding the Ube Biko

This part is not necessary to do, but if you like to be fancy you can mold it into an 9x9 tart tin with a removable bottom. That has been placed on top of a cutting board.

Before you pour in the Biko, brush the tin with coconut oil and then spread the Biko evenly into the tin.

Alternatively you can just line a platter with clean banana leaves that have been brushed with coconut oil and freeform mold the Biko on it.

If you did use the mold, you have to wait until it has cooled down fully so that it keeps its shape. A good 2 hours will do.

To un-mold place an inverted platter on top of the tin and using the help of the cutting board flip it over.

Remove the tart tin and use the removable base to help push it out slightly. It should just slip off. Then remove the base off the Ube Biko.

Making the Langka Jam

While the Biko is cooling down in the mold, make the jam.

Place 1 cup chopped langka, ¼ cup water and ¼ cup honey in a sauce pan. Use the small burner and turn the heat up to high.

Bring up to a boil and then turn the heat down to medium. Stir constantly and keep cooking until the water has evaporated and the langka starts to break down.

It will take about 15 minutes to cook down. Transfer to a bowl to cool down.

How to Serve

I am heaps maarte so I used different sizes of cookie cutters to decorate the Ube Biko with the Langka jam.

You can skip that part and just spread it all over if you just want to eat. However if you want to impress you should do the same.

Serve for merienda or for dessert for a touch of something sweet.

How To Store

You can keep your Ube Biko on the counter top covered for up to 2 days. Hopefully it should be gone my then.

If you are keeping it longer, but into small squares and place in a container. You can heat it up in the microwave for about 15 seconds to soften.

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