INGREDIENTS

2 teaspoons coconut oil
2 cups glutinous rice
2 cups water
Pinch of salt
1 can, 410ml Angel Evaporada
1/2 cup Coco Mama Fresh Gata
1 cup brown sugar
2 teaspoons ube extract
½ cup prepared ube halaya

Yema Topping
1 cup Angel Condensada
2 egg yolks

PROCEDURE

1. Line an 8×8 inch square baking pan or pyrex pan with banana leaves and grease with coconut oil. Set aside.
2. Wash glutinous rice three times. Place washed rice in a medium size pot, add water and salt. Bring to a simmer over medium heat for 10 minutes then turn the heat to low and cover. Let it cook until the liquid is absorbed, and the rice is half done.
3. Combine Angel Evaporada, gata, and brown sugar on a medium size pan. Cook over medium heat while stirring consistently until mixture is thick and syrupy. Stir in ube extract and ube halaya. 
4. Add cooked rice. Gently mix and fold rice and syrup until fully coated. Cook while stirring from time to time until rice completely absorbed the syrup and rice is fully cooked. Transfer mixture into the prepared pan and spread out evenly. Let cool.
5. Pre-heat oven at 350F.  In a bowl, add condensada and egg yolk. Whisk until combined. Pour mixture on top of the ube biko and bake for 20 minutes in the oven or until top is golden.  Let cool and serve.