Ube Biko or Purple Yam in Sweet rice Cake is a delicious traditional Filipinos favorite kakanin.

Ingredients:
1 1/2 cups glutinous rice or sweet rice malagkit
1 1/4 cups granulated white sugar
1 3/4 cups water
1/2 cup ube powder powdered dehydrated purple yam or freshly grated purple yam
1/4 teaspoon salt.
1/2 teaspoon ube flavoring
4 cups coconut milk

for the latik:
1 14 oz. can coconut cream

Instructions:
1. Combine rice and water in a cooking pot. Cover the pot and turn on the heat . Continue to cook the rice until the water is completely absorbed. Note: try to stir the rice once in a while to prevent it from sticking to the cooking pot.
2. Meanwhile, pour the coconut milk in another cooking pot . Let boil.
Gradually add the sugar while stirring. Put-in the ube powder and stir. Cook for 5 to 7 minutes in low to medium heat while stirring.
3. Add salt and ube flavoring. Continue to cook for 3 minutes or until the texture becomes thick.
4. Once the rice absorbs the water, combine the coconut milk mixture to the glutinous rice. Mix well and continue to cook while stirring until the rice is completely cooked and the desired texture is achieved.
5. Transfer to a serving plate. Top with latik.
6.. Serve. Share and enjoy!

LATIK COOKING INSTRUCTIONS:
1. Pour coconut cream in a pot.
2. Start to heat the pot until the coconut cream starts to boil.
3. Adjust the heat to medium. Continue to cook until the liquid evaporates and residue starts to form
4. Gently scrape the coconut residue using a wooden or silicon spatula. 5. Adjust the heat between low and medium. Continue to cook until the liquid completely evaporates. Note: at this point, only coconut oil and the residue/latik is left.
5. Once the residue/latik starts to get light brown, start to stir so that it gets cooked evenly. continue to cook until the color turns golden brown.
6. Separate the latik from the coconut oil using a kitchen sieve.

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