Cooking the best Ube or Pandan and Jackfruit Biko is now made easy with this recipe!
Ube, Langka (Jackfruit) or Pandan Biko is a delicious Cebuano kakanin that seems to be a crossover between the traditional Filipino biko and mix with other local flavors. Biko is sweet, chewy made from glutinous rice , and biko made extra yummy with purple yam or Jackfruit or Pandan Leaves and latik topping (coconut curd).
You may also add some macapuno to it to make it more special for the Holiday Season!
For Latik Topping:
2 Cans Coconut Cream
Preparing Coconut Latik Topping beforehand:
In a pan over medium heat, add the 2 cans coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
In a medium heat simmer and regularly stir and scrape sides and bottom of the pan to prevent from burning.
Continue to stir until curds turn brown or toasted , drain latik and reserve oil for greasing the pan. Set aside curd for topping.
2 cups coconut cream
4 cups glutinous rice
4 1/2 cups coconut milk
1 teaspoon calamansi rind
1 cup ube halaya – for Ube biko
1 cup jackfruit strips – for Jackfruit biko
2 medium size Pandan Leaves – for Pandan biko
1 cup sugar
1 teaspoon salt
4 drops ube extract- for Ube biko
4 drops of yellow food coloring or jackfruit extract – for Jackfruit biko
4 drops pandan extract
Grease bottom and sides of a 9 x 13 x 1 baking pan with coconut oil. Set aside.
Wash the glutinous rice until water runs almost clear. Drain well.
In a rice cooker, combine rice and coconut milk (and pandan leaves for pandan biko) and cook until liquid is absorbed. Allow to cool to touch and fluff with a fork to separate grains.
In a wide non-stick skillet, combine coconut cream, calamansi rind, ube halaya or Jackfruit or pandan leaves, sugar, and salt over medium heat, bring to a boil. Lower heat and continue to cook until slightly reduced and thickened.
Add ube extract or Jackfruit extract or pandan extract and stir to distribute.
Add rice, gently stirring to evenly distribute.
Cook, stirring occasionally, for at least 40 minutes or until mixture is very thick, sticky, and pulls away from the sides of the pan.
Transfer the biko into the prepared baking dish and even out.
Lightly brush the top with coconut oil, cut into portions, and top with latik or with ube jam or jackfruit strips or macapuno strings for the biko pandan.