UBE BIKO leche Flan

Step 1: Prepare the Leche Flan

1. Make Caramel: In a saucepan over low heat, melt 1 cup of granulated sugar until it becomes a golden caramel. Quickly pour the caramel into a round baking pan or llanera, tilting the pan to evenly coat the bottom. Set aside to cool and harden.
2. Mix Custard: In a bowl, whisk together the egg yolks, sweetened condensed milk, evaporated milk, and vanilla extract until smooth. Strain the mixture through a fine sieve to remove any lumps.
3. Pour Custard: Pour the custard mixture over the hardened caramel in the baking pan.
4. Steam Flan: Cover the baking pan with aluminum foil. Steam over medium heat for about 30-40 minutes, or until the flan is set and a toothpick inserted in the center comes out clean. Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.

Step 2: Prepare the Ube Biko

1. Cook Rice: Rinse the glutinous rice until the water runs clear. In a rice cooker or pot, combine the rice and 2 1/4 cups of water. Cook the rice until it’s fully cooked and sticky.
2. Make Ube Mixture: In a large saucepan, combine the coconut milk, ube halaya, granulated sugar, salt, and ube extract (if using). Cook over medium heat, stirring continuously until the mixture is smooth and well combined.
3. Combine Rice and Ube Mixture: Add the cooked glutinous rice to the ube mixture. Reduce the heat to low and continue to cook, stirring constantly, until the rice is fully coated and the mixture becomes thick and sticky.

Step 3: Assemble and Serve

1. Combine Biko and Flan: Once the Leche Flan is set and chilled, carefully remove it from the pan by running a knife around the edges and inverting it onto a serving platter. Spoon the prepared ube biko on top of the Leche Flan, spreading it evenly.
2. Chill: Refrigerate the assembled dessert for at least 1 hour to allow the flavors to meld together.
3. Serve: Slice into portions and serve chilled. Enjoy the combination of creamy Leche Flan with the sweet, sticky ube biko.

Tips for Perfect Ube Biko with Leche Flan:

• Caramel Timing: Be careful when making the caramel. It can quickly go from perfect to burnt, so watch it closely and work swiftly.
• Smooth Custard: Straining the custard mixture ensures a smooth and creamy texture for the Leche Flan.
• Consistent Stirring: When cooking the ube biko mixture, continuous stirring prevents the rice from sticking and burning.
• Flavor Boost: Using fresh ube or ube extract enhances the color and flavor of the biko, making it more vibrant and flavorful.
• Presentation: Use a sharp knife to slice the dessert cleanly, and serve it on a platter to showcase the beautiful layers.

Enjoy this delightful fusion dessert that brings together the best of Filipino flavors in one exquisite treat!