Yields 7-10 pieces
5 whole ripe mangos (chopped finely)
½ cup coconut cream
1 ½ cup water
2 cups glutinous rice (washed)
1 pc pandan leaf
400 ml coconut milk
½ cup brown sugar
½ cup ube halaya
2 drops ube extract
½ tsp salt
coconut milk sauce:

½ cup coconut milk
1 tbsp white sugar
¼ tsp salt
¼ tsp salt
1 tbsp tapioca starch

Recipe Courtesy of
Anton Amoncio

Filipino Ube Mango Sticky Rice (Ube Mango Biko)

Mango sticky rice is one of my favorite foods of Thailand, aside from Phad Thai. Here, I’ve given my spin on this famous dessert - by incorporating Filipino flavours into it. Ube, our purple yam used most widely in Halo-Halo, tints the glutinous rice a vibrant purple and adds a sweet nutty flavor to this Filipino Biko (rice cakes). It’s also topped with crunchy latik (coconut curds) and drizzled with creamy coconut sauce for a super sweet lick. Yum!

Difficulty: Medium

Preparation: 15 min
Cook: 90 min
Clean up: 15 min

Steps: 4 steps
14 Ingredients

Difficulty: Medium
Steps: 4 steps
14 Ingredients

Preparation: 15 min
Cook: 90 min
Clean up: 15 min

Instructions

Prep the coconut milk sauce
- In a sauce pan, mix coconut milk, sugar, salt and tapioca starch together. Leave it to simmer for 5 mins until it thickens, and set it aside when done.

Make the latik
- In a sauce pan over medium heat, pour the coconut cream and allow to simmer, stir until it thickens.
- Make sure to keep on stirring as you see the oil starts to separate, make sure to also scrape the bottom of the pan to prevent them from scorching.
- Keep on cooking until the solids turn golden brown.
- Strain the latik mixture, and set the oil and the Latik aside.
| Please pay close attention when making the latik, because it goes from perfectly golden brown to burnt really quickly

Make the biko
- Half-cook the rice in a pot with water and a pc of pandan leaf (about 7 to 8 mins)
- In a separate pan, combine coconut milk, sugar, ube halaya, ube extract, and salt. Stir until well blended.
- Stir in the rice and cook. Make sure that the ube mixture coats the rice completely.
- Keep on cooking until the mixture turns really sticky and thick.

Assemble
- Grease the bottom of a rectangular container with latik oil from before
- Spread about half an inch of biko at the bottom and top with mangoes. Make sure that the rice is evenly coated
- Then proceed to cover the mangoes with another layer of biko