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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.
Prep Time10 minutes
Cook Time1 hour
Course: Dessert, Merienda, Snack
Cuisine: Filipino
Diet: Gluten Free
Servings: 9 Servings
Author: Rezel Kealoha

Equipment

  • Rice Cooker
  • Non-Stick Pan
  • Sauce Pan
  • 9x9 Tart Tin with Removable Bottom (optional)

Ingredients

Ube Biko

  • 1 Cup Sweet Rice Grains
  • 1 Cup Water
  • 1 Can 13.5 oz Coconut Milk
  • 1 Jar 12 oz Ube Halaya
  • 1 Tablespoon Chia Seeds

Langka Jam

  • 1 Cup Super Ripe and Sweet Langka - Diced
  • ¼ Cup Water
  • ¼ Cup Honey

Instructions

Cook Sweet Rice in Rice Cooker

  • 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.

Make Ube Biko

  • While the rice is cooking add 13.5oz can of coconut milk, 12 oz jar of Ube Halaya and 1 tablespoon of chia seeds in a non-stick pan. Mix until nice and smooth.
  • Right when the rice is cooked add it into the Ube mixture. Mix well again until everything is all combined and there are no clumps of rice.
  • Using your smallest burner on the highest heat, constantly stir the Ube Biko for 20 minutes until you see the coconut milk turn to coconut oil. That is when it's done.

Mold the 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.

Un-molding the Biko

  • 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 unmold 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.

Make 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.

Serving

  • Spread the jam over the cooled down Ube Biko and cut into slices to serve.

Notes

Notes on Cooking Ube Biko:
Don't stop stirring! Don't be tempted to walk away. If you need too, turn off the heat and come back to it.
Notes on decorating:
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.
Notes on storage:
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.