Prep time: 5 minutes
Inactive time 8-12 hours soaking the rice.
Yields: 15 puto bumbong
2 cups Sweet rice
Several drops of ube extract/food color
1/2 cup Sweet rice flour or Mochiko
Butter for glazing
Young Coconut (niyog)
Soak rice between 8 -12 hours until soft.
Process rice in food processor (not a blender) until smooth.
Add Sweet rice flour
Add ube food color.
Place 2 tbsp of the mixture in banana leaves and roll like from my cooking video.
Steam for 20 to 25 minutes.
Glaze with melted butter.
Add brown sugar and coconut.
UBE MAIS BIKO
Prep time: 10 minutes
Cooking time: 1 hour
Serves: 20 servings
1 cup sweet wild rice
2 cups sweet rice
4 cups (1 qt) water
2 can coconut milk
1 packet (4.6 oz) ube powder
1 1/2 cups brown sugar
1 can corn, drained.
a pinch of salt
1 tbsp vanilla extract
3 drops of ube extract
Coconut curd (latik)
Soak rice individually with 1 cup of water each.
Let it stand for 2 hours to soften a little.
Add 4 cups water in a pot.
Add sweet wild rice into the pot.
Cook for 30 minutes stirring occasionally.
then add sweet rice, coconut milk, ube powder, sugar,
use medium heat and cook for 15 minutes until soft.
Add salt and vanilla extract.
Add ube extract if you want a deeper purple color.
Continue to cook and stir for another 15 to 20 minutes until liquid is almost gone and very sticky.
You need to cool down the biko completely (1 hour) before serving.
Pour batter into a container, flatten the top and brush with latik.