UBE BIKO leche Flan

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Introduction:

Indulge in the delightful blend of Filipino flavors with our Ube Biko Leche Flan Recipe. This unique fusion dessert combines the rich, purple-hued ube (purple yam) with the creamy, caramel-topped leche flan to create a decadent treat that’s perfect for special occasions and celebrations. Ube Biko is a traditional Filipino sticky rice cake, and when paired with the smooth, custard-like leche flan, it offers an irresistible taste experience. Discover how to make this deliciously creamy and colorful dessert that will impress your family and friends.

Ingredients:

  • For the Ube Biko:
    • 1 cup glutinous rice
    • 2 cups water
    • 1 cup ube halaya (ube jam)
    • 1 can (13.5 oz) coconut milk
    • 1 cup brown sugar
    • 1/4 teaspoon salt
  • For the Leche Flan:
    • 1 can (14 oz) sweetened condensed milk
    • 1 can (12 oz) evaporated milk
    • 6 large egg yolks
    • 1 teaspoon vanilla extract
    • 1/2 cup granulated sugar (for caramel)

Instructions:

  1. Prepare the Ube Biko:
    • Rinse the glutinous rice under cold water until the water runs clear.
    • In a medium saucepan, combine the rice and water. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender and water is absorbed, about 15-20 minutes.
    • Stir in the ube halaya, coconut milk, brown sugar, and salt. Cook over low heat, stirring frequently, until the mixture is thick and sticky, about 10-15 minutes. Transfer to a greased 9×13-inch baking dish and spread evenly. Set aside.
  2. Make the Leche Flan:
    • Preheat your oven to 350°F (175°C). Prepare a large baking dish with hot water for the water bath.
    • In a medium saucepan, heat granulated sugar over medium heat until it melts and turns golden brown. Carefully pour the caramel into the bottom of a round cake pan, tilting to coat evenly. Set aside.
    • In a large bowl, whisk together sweetened condensed milk, evaporated milk, egg yolks, and vanilla extract until well combined.
    • Pour the milk mixture over the caramel in the cake pan.
    • Place the cake pan in the prepared water bath and bake for 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean. Allow to cool before refrigerating.
  3. Assemble the Dessert:
    • Once the leche flan is chilled and set, carefully invert it onto the ube biko layer. Slice and serve.

Serving and Storage Tips for Ube Biko Leche Flan:

Serving Tips:

  1. Presentation: For an elegant presentation, carefully invert the leche flan onto the ube biko layer before serving. You can garnish with additional ube jam or a sprinkle of toasted coconut for added visual appeal.
  2. Serving Temperature: Serve the Ube Biko Leche Flan chilled for the best texture and flavor. The cool, creamy flan pairs perfectly with the rich, sticky ube biko.
  3. Portioning: Use a sharp knife to slice the dessert into even pieces. For a clean cut, dip the knife in warm water and wipe it between cuts.
  4. Pairings: This dessert pairs beautifully with a cup of coffee or tea. You can also serve it with fresh fruit or a dollop of whipped cream for added richness.
  5. Gifting: If you’re presenting this dessert as a gift, consider packaging it in a decorative container with a lid to keep it fresh. Add a festive ribbon or tag for a personal touch.

Storage Tips:

  1. Refrigeration: Store any leftover Ube Biko Leche Flan in an airtight container in the refrigerator. It will keep for up to 5 days. Make sure the dessert is well-covered to prevent it from absorbing other flavors in the fridge.
  2. Freezing: While it’s best enjoyed fresh, you can freeze the Ube Biko Leche Flan for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving.
  3. Avoid Moisture: To maintain the best texture, avoid letting the dessert come into direct contact with excess moisture. If condensation forms, gently pat it dry with a paper towel before serving.
  4. Reheating: Generally, Ube Biko Leche Flan is enjoyed cold. If you prefer it slightly warmed, you can let it sit at room temperature for about 30 minutes before serving. Avoid reheating it in the microwave as it can affect the texture of the flan.
  5. Covering: When storing, make sure the dessert is covered well to avoid drying out or picking up unwanted odors from the refrigerator.

    Variations for Ube Biko Leche Flan Recipe:

    1. Matcha Ube Biko Leche Flan:
      • Ingredients: 2 tablespoons matcha powder
      • Instructions: Add matcha powder to the ube biko mixture for a green tea twist. You can also mix a small amount of matcha into the leche flan for a subtle green tea flavor.
    2. Mango Ube Biko Leche Flan:
      • Ingredients: 1 cup fresh mango puree
      • Instructions: Swirl mango puree into the ube biko layer before baking for a tropical flavor combination. You can also top the leche flan with fresh mango slices after inverting.
    3. Coconut Ube Biko Leche Flan:
      • Ingredients: 1 cup shredded coconut
      • Instructions: Mix shredded coconut into the ube biko before baking for added texture and flavor. You can also sprinkle toasted coconut on top of the leche flan before serving.
    4. Choco-Ube Biko Leche Flan:
      • Ingredients: 1/4 cup cocoa powder
      • Instructions: Blend cocoa powder into the ube biko mixture for a chocolatey twist. You can also mix a bit of cocoa powder into the leche flan mixture for a chocolate-caramel flavor.
    5. Espresso Ube Biko Leche Flan:
      • Ingredients: 2 tablespoons instant espresso powder
      • Instructions: Dissolve espresso powder in a small amount of hot water and mix it into the leche flan mixture for a coffee-flavored dessert. You can also add a touch of espresso powder to the ube biko for extra depth.
    6. Pandan Ube Biko Leche Flan:
      • Ingredients: 2 teaspoons pandan extract
      • Instructions: Add pandan extract to the ube biko mixture for a fragrant, green twist. You can also mix a bit of pandan extract into the leche flan for a unique flavor profile.
    7. Peanut Butter Ube Biko Leche Flan:
      • Ingredients: 1/4 cup creamy peanut butter
      • Instructions: Swirl peanut butter into the ube biko mixture before baking. You can also incorporate a swirl of peanut butter into the leche flan for a nutty flavor.
    8. Blueberry Ube Biko Leche Flan:
      • Ingredients: 1 cup blueberry puree or fresh blueberries
      • Instructions: Mix blueberry puree into the ube biko or layer fresh blueberries on top of the leche flan before baking. You can also make a blueberry sauce to drizzle over the flan before serving.
    9. Almond Ube Biko Leche Flan:
      • Ingredients: 1/4 cup almond flour and 1/2 teaspoon almond extract
      • Instructions: Incorporate almond flour into the ube biko mixture and add almond extract to the leche flan for a nutty flavor. Garnish with sliced almonds before serving.
    10. Spiced Ube Biko Leche Flan:
      • Ingredients: 1/2 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg
      • Instructions: Add ground cinnamon and nutmeg to the ube biko mixture for a spiced twist. You can also mix these spices into the leche flan for a warm, comforting flavor.

Conclusion:

Our Ube Biko Leche Flan Recipe combines two beloved Filipino desserts into one stunning treat. The creamy leche flan sits atop a layer of flavorful ube biko, creating a visually striking and deliciously rich dessert that’s perfect for any special occasion. Whether you’re celebrating a festive holiday or simply looking to enjoy a unique dessert, this fusion recipe offers a delightful taste of Filipino culinary tradition. Try this recipe today and enjoy a sweet, satisfying treat that will impress everyone at your table.

FAQ’s About Ube Biko Leche Flan Recipe:

  1. What is Ube Biko Leche Flan?
    • Ube Biko Leche Flan is a Filipino fusion dessert that combines the rich, sticky ube biko (a purple yam rice cake) with creamy leche flan (caramel custard). It offers a delicious blend of textures and flavors in one decadent treat.
  2. Can I make Ube Biko Leche Flan in advance?
    • Yes, you can prepare this dessert a day or two in advance. Store it in an airtight container in the refrigerator. The flavors often meld and improve after chilling.
  3. How do I ensure the leche flan comes out of the pan smoothly?
    • To prevent sticking, thoroughly caramelize the sugar in the pan and allow it to cool slightly before adding the leche flan mixture. Also, make sure to use a water bath during baking to evenly cook the flan.
  4. Can I use store-bought ube jam for the ube biko?
    • Yes, using store-bought ube jam is a convenient option. Just ensure it is high-quality and adjust the amount of sugar in the recipe as needed to balance the sweetness.
  5. What if my leche flan has bubbles on top?
    • Bubbles can form if the mixture is over-mixed or baked at too high a temperature. To avoid this, mix the leche flan ingredients gently and bake at a low temperature in a water bath.
  6. How long does it take to bake Ube Biko Leche Flan?
    • Baking time is typically 50-60 minutes. The leche flan is done when it is set in the center and a toothpick inserted into the middle comes out clean.
  7. Can I make this dessert without a water bath?
    • A water bath helps evenly cook the leche flan and prevents cracking. If you don’t have a suitable pan for a water bath, you can bake the flan directly in the oven but monitor it closely to avoid overcooking.
  8. Can I substitute ingredients for a healthier version?
    • Yes, you can use lower-fat coconut milk, reduce the amount of sugar, or use sugar substitutes. Keep in mind that substitutions may affect the flavor and texture of the final product.
  9. What should I do if my ube biko is too dry or sticky?
    • If the ube biko turns out too dry, you can mix in a little extra coconut milk. If it’s too sticky, ensure that you cook it just until it thickens and is easy to spread in the pan.
  10. How should I store leftover Ube Biko Leche Flan?
    • Store leftovers in an airtight container in the refrigerator for up to 5 days. If you need to freeze it, wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator before serving.

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