Ube Biko with Latik

Ingredients

• 1 cup glutinous rice
• 1 cup water
• 250 mL Valcom premium coconut milk (for latik)
• 300 mL Valcom premium coconut milk (for Ube biko)
• 2 tbsp. caster sugar
• 2 tbsp. sweetened condensed milk
• 1/8 tsp. salt
• ½ tsp. ube flavour

Method

1. Combine the glutinous rice and water in a rice cooker. Cook for about 15 minutes. Set aside.
2. Place a small strainer over a measuring jug. Strain the Valcom premium coconut milk until the yield is 300 mL. Set aside the strained coconut milk.
3. Transfer the leftover coconut solids to a measuring jug. Add Valcom premium coconut milk until the yield is 250 mL. Transfer to a non-stick pan. Boil over medium heat. Stir occasionally until coconut oil and residue (latik) start to form around 15 to 20 minutes.
4. Lower the heat, continue stirring until the latik is golden brown and crispy. Remove the latik from the pan and drain on paper towel. Set aside the extracted coconut oil.
5. Line a square pan with parchment paper, then grease with the extracted coconut oil. Set aside.
6. To make the ube biko - In a large shallow pan, combine the strained 300 mL Valcom coconut milk, caster sugar, sweetened condensed milk, salt and ube flavour. Boil over medium heat and stir until the sugar is dissolved. Add the cooked glutinous rice and stir well.
7. Lower the heat, stir continuously for at least 25 minutes or until the mixture becomes thick and sticky. Transfer to the prepared square pan and spread evenly.
8. Let it set completely before transferring to a plate. Slice and top with latik before serving. Enjoy!

Product used in recipe

• VALCOM - VALCOM COCONUT MILK