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. 

INGREDIENTS

½ cup green munggo
1 cup glutinous rice, washed
6 cups water
¾ cup brown sugar
1 pack, 200ml Coco Mama Fresh Gata
1 can, 410ml Angel Evaporada, plus more for topping

 

PROCEDURE

  1. In a small pan, add green munggo. Toast munggo over medium heat until toasted and aromatic. Using a mortar and pestle, slightly crush toasted munggo and set aside. 
  2. In a small saucepan, add 6 cups of water and bring to a boil. Add toasted munggo. Cook until tender. Add glutinous rice and cook slowly over medium heat while stirring constantly.  Add brown sugar, gata and Angel Evaporada.
  3. Continue cooking until rice is fully cooked and sauce is thick and syrupy. 
  4. Spoon mixture into serving bowls. Drizzle with more Angel Evaporada and serve.

INGREDIENTS

– 1 teaspoon coconut oil
– 2 cups glutinous rice
– 2 pieces fresh pandan leaves
– 2 cups water
– pinch of salt
– 1 can, 410ml angel evaporada
– 1/2 cup coco mama fresh gata
– 1 cup coconut oil for greasing, fresh banana leaves, coconut latik for topping (optional)

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 pandan leaves, 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.
  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.
  5. Transfer mixture into the prepare pan and spread out evenly. Let cool.
  6. Sprinkle with latik and slice into squares and serve.