Ube Biko with Custard Topping
Ingredients:
STICKY RICE:
2 cups glutinous rice - washed and drained
¾ can coconut milk
1 cup water
UBE HALAYA:
1 can coconut milk
¾ can evaporated milk
¾ can condensed milk
2 cups ube cut into cubes
CUSTARD TOPPING:
¼ can condensed milk
¼ can evaporated milk
¼ can coconut milk
2 pieces egg yolks
1 tablespoon flour
Instructions
-Generously grease an 8x8-inch square pan or baking dish with oil.
-In a large pot over medium heat, mix together the coconut milk and water. Add the glutinous rice. Bring to a simmer then turn heat to low and cover. Let it cook until all liquids are absorbed. The rice should only be almost cooked at this point.
-While waiting, make the ube halaya, by putting the ube, coconut milk, and evaporated milk on a large pan or pot and cook over medium heat until fork tender. Use immersion blender or potato masher or wooden fork to mash into a puree.
-Add the condensed milk and cook while constantly stirring until thick and smooth.
-Add the half-cooked rice to the pan of ube halaya. Gently fold until completely combined. Transfer the rice into the greased pan and spread out evenly.
-Mix all the ingredients for the custard in a bowl then pour this over the rice and bake at 180C for 15-25 minutes or until custard is cooked and turns golden. -serve