- Rinse the glutinous rice thoroughly. Combine the rice and water in a saucepan, and cook over medium heat until the water is absorbed.
- Add the coconut milk, sugar, and ube extract to the cooked rice. Stir continuously until the mixture thickens and becomes sticky. Set aside to cool.
- In a separate pan, melt the 1/2 cup of sugar over low heat until it turns into a golden caramel. Pour the caramel into a baking dish, tilting the dish to coat the bottom evenly.
- In a mixing bowl, whisk together the eggs, condensed milk, evaporated milk, and vanilla extract until well combined.
- Layer the ube biko mixture evenly over the caramel in the baking dish.
- Carefully pour the leche flan mixture over the ube biko layer.
- Cover the baking dish with aluminum foil and place it in a larger baking pan. Fill the larger pan with hot water halfway up the sides of the baking dish (bain-marie).
- Bake in a preheated oven at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool, then refrigerate for at least 4 hours or overnight before serving.
- Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 80 minutes
- Kcal: 360 kcal | Servings: 8 servings
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