Ubeko

The term is a portmanteau of the words Ube (purple yam) and Biko (a sticky rice delicacy). You can guess that this is simply ube-flavored biko!

Above is an iconic preparation of Ubeko by Kuya Timo in Cebu City.

It’s only in recent years, perhaps the 21st century, that it occurred to Filipinos to put a twist on the classic biko by flavoring it with ube.

What is Biko?

Biko is made from glutinous rice (also called sticky rice), coconut milk, and brown sugar. It’s a sweet, sticky dessert that’s often enjoyed during festivals and special occasions like New Year’s Eve celebrations. It’s often served in small squares or slices.

What is Ube?

Ube is a type of yam that has a vibrant purple color and is used extensively in Filipino cuisine. Its slightly nutty flavor and starchy texture make it quite versatile.

In Filipino cooking, ube is often used in desserts and sweets. It can be boiled, steamed, or roasted and then mashed or grated. Ube is a key ingredient in popular Filipino desserts like ube halaya (a sweet jam), ube ice cream, and ube-filled pastries like hopia.

Ube Ko?

If you’re familiar with the Tagalog language, you may — at first listen — think Ubeko means “My Ube.”

“Ube ko ‘to.”
“This is my purple yam.”

It may take even a native Filipino a few seconds to make the connection that Ubeko is ube-flavored biko.

How To Make Ubeko?

Boil glutinous rice and then mix in coconut milk, brown sugar, and ube flavor. Simmer to a caramel-like consistency. Pour the mixture into a flat pan and steam until the biko becomes firm and chewy. Top with a layer of caramelized coconut milk (“latik”).

Where to Buy Ubeko?

If you’re in the Visayas region of the Philippines and getting on a plane at the Mactan International Airport, visit the Kuya Timo stall to check if they have it. You may have to make a special order in advance though.

Enjoy ~