Ube Biko or Sinukmani: A Filipino Sticky Rice Treat with a Purple Twist

If you love Filipino kakanin (rice cakes), then Ube Biko is a must-try! This twist on the classic biko (sweet sticky rice) has creamy, nutty flavors of ube (purple yam). It combines these flavors with the caramel-like richness of coconut milk and brown sugar. The result? A vibrant and irresistibly delicious dessert perfect for any occasion.

What is Biko?

Biko is a traditional Filipino sticky rice cake made with glutinous rice, coconut milk, and brown sugar. It’s often topped with latik (coconut curds) or a thick coconut caramel layer. Adding ube gives it a stunning purple color and a subtle, earthy sweetness that makes it even more special!

🌿 In Taal, Batangas, we call this Sinukmani—a beloved merienda or fiesta favorite.

A Taste of Home at Every Filipino Gathering

Here in Canada, you can almost always find a tray of biko on the table. This is true whenever there’s a Filipino gathering, Simbang Gabi celebration, or a Filipino food fair. It’s a crowd favorite, bringing a taste of home to every potluck and community event. There’s something about its chewy, coconut-infused goodness that reminds us of celebrations back in the Philippines. Adding ube to it makes it even more special—a nostalgic yet unique twist on a well-loved dessert.

Luckily, frozen ube is available in many Asian grocery stores, making it easier to recreate this delicious treat at home!

Ingredients You’ll Need:

🔹 2 cups glutinous rice (malagkit rice)

🔹 1 cup water

🔹 2 cups grated ube (purple yam; fresh or frozen, thawed if needed)

🔹 1 can (300ml) condensed milk

🔹 1/4 cup brown sugar

🔹 8 cups coconut milk (divided: 4 cups for latik, 3 cups + 1 cup for the rice mixture)

🔹 ½ teaspoon salt

Step-by-Step Instructions

I. Cook the Latik (Coconut Curd Topping)

1. In a shallow pan over medium heat, pour 4 cups of coconut milk.
2. Once warm, lower the heat and cook for about 2 hours, stirring occasionally. The coconut milk will curdle and separate from the oil.
3. Strain the curds using a sieve lined with a coffee filter to remove excess oil.
4. Set aside—this will be the topping for your Ube Biko!

II. Cook the Glutinous Rice

1. Rinse the glutinous rice thoroughly.
2. Cook it in 1 cup water and 1 cup coconut milk using a rice cooker or stovetop until fully cooked.
3. Set aside.

III. Prepare the Ube Coconut Mixture

1. In a large pan over medium heat, combine grated ube and condensed milk. Stir until well blended.
2. Pour in 3 cups coconut milk, brown sugar, and salt, stirring until the sugar dissolves completely.

IV. Mix the Rice and Ube Mixture

1. Once the ube coconut mixture thickens, lower the heat and add the cooked glutinous rice.
2. Stir continuously, ensuring the rice is fully coated.
3. Cook for 10-15 minutes until you get a thick, sticky consistency.

V. Transfer and Serve

1. Lightly grease a tray or line it with banana leaves.
2. Transfer the sticky rice mixture into the tray and smooth out the top with a spatula.
3. Sprinkle latik on top for extra flavor and texture.

VI. Let it Set & Enjoy!

1. Allow the ube biko to cool for 30 minutes before slicing.
2. Serve and enjoy with Kapeng Barako or your favorite Filipino coffee! ☕💜

✨ Tips for the Best Ube Biko ✨

✔ Use freshly grated ube or frozen ube (thawed) for convenience. Frozen ube is available in many Asian grocery stores.

✔ Keep stirring to prevent the mixture from sticking to the pan.

✔ Want a more indulgent version? Add a coconut caramel topping (mix coconut cream and sugar until thick, then spread it over the biko before serving).

Final Thoughts

Ube Biko is the perfect dessert for merienda, fiestas, and potlucks. Whether you’re enjoying it at a Filipino gathering in Canada or reminiscing about home, this sticky rice treat always brings people together. 💜

Have you ever made ube biko before? What’s your favorite way to enjoy Filipino kakanin? Let’s chat in the comments! 😊