Ingredients

Method

1. 1

   Pour the coconut cream into a pan over medium heat. Add a pinch of salt, sugar, and Ube flavoring.

2. 2

   Whisk continuously until the mixture is well combined and begins to boil.

3. 3

   Add the steamed glutinous rice to the pan.

4. 4

   Reduce the heat to low and stir continuously, breaking up the rice and mixing it with the ube-flavored coconut cream. Cook until the liquid is absorbed and the mixture becomes thick and sticky.

5. 5

   Transfer the ube biko into an oval glass molder or baking dish and spread it evenly to form the base layer. Set aside.

6. 6

   In a bowl, whisk together the eggs, evaporated milk, condensed milk, and vanilla extract until well combined.

7. 7

   Strain the mixture into another bowl to ensure a smooth consistency.

8. 8

   Add the cornstarch and jelly powder to the strained mixture. Whisk until fully dissolved.

9. 9

   Pour the flan mixture into a pan and cook over medium to low heat, stirring continuously until it thickens to a smooth, pudding-like consistency.

10. 10

    Pour the thickened flan mixture over the ube biko layer in the molder. Let it set.

11. 11

    Add sugar to a clean, dry pan over medium-low heat. Let it melt and caramelize, stirring occasionally until it turns into an amber-colored liquid.

12. 12

    Prepare a slurry by mixing cornstarch with water. Pour the slurry into the caramelized sugar.

13. 13

    Stir continuously until the caramel is dissolved and the sauce thickens slightly.

14. 14

    Pour the warm caramel topping over the set flan layer and spread it evenly with a spatula.

15. 15

    Let the dessert cool completely before serving. Serve and enjoy.