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Purple Yam With Sticky Rice (Ube Biko)

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Total time: 1 hour 30 minutes

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Serves 6

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5.8 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.


½ kg - Yam, raw, peeled, cut into 1 inch cube

1 cup - Coconut milk, canned, reduced fat

2 cup - Soy milk, plain, low fat

½ cup - Syrup, maple, flavoured, sugar free

½ cup - Rice, white, glutinous, uncooked

½ cup - Rice, brown, uncooked

25g - Nuts, coconut meat, dried (desiccated),not sweetened

1 tsp - Vanilla extract

1 tb - Oil, coconut

1 cup - Water


Cooking pot, Chopping board, Knife, Potato masher, Spatula, Rectangular dishpan


1. Boil the yam in a cooking pot with water until tender. Drain the excess water and let it cool down. Mash the boiled yam using a potato masher. Set aside.

2. Combine the brown rice and glutinous rice in a bowl and rinse the rice under cold water until the water runs clear.

3. Place the washed rice in a cooking pot, add 1 cup water and cover the pot. Boil the rice until all the water is absorbed. Turn off the heat and set aside.

4. Combine the coconut milk and soy milk in a cooking pot. Bring the mixture to a boil. Add the mashed yam, vanilla extract and maple sugar.

5. Continuously stir the mixture to prevent burning the bottom of the pan, until the mixture turns slightly thick.

6. Add the boiled rice. Continue stirring until all the ingredients are well blended and the mixture becomes thick that it is almost difficult to stir. Turn off the heat and set aside.

7. Get a rectangular dishpan and brush the inside with coconut oil using a plastic spatula.

8. Spoon the mixture into the rectangular dishpan. Using the oil greased spatula spread and flatten evenly.

9. Cut into portions and garnish with desiccated coconut on top. Serve.


1 serving = about 175g

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Energy (kcal)


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Carbs (g)


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Proteins (g)


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Fats (g)


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Fibre (g)


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