Ube Biko

In a pot, place rice and coconut cream. Let it simmer and cover until cooked. Set aside.

In a pan over medium heat, stir together butter, condensed milk, ube jam, and powdered milk until well combined and slightly thickened. Add coconut cream, ube flavoring, sugar, and salt and continue stirring until thick like ube halaya.

Add cooked rice to ube mixture and continue stirring until extremely thick and almost dry. Transfer ube biko to a container greased with butter.

In a pan over medium-high heat, stir together ube jam, coconut cream, and sugar until thickened to a syrupy consistency. Add ube flavoring and mix.

Toast desiccated coconut in a pan and add brown sugar. Toss until well combined.

Cover the top of ube biko with ube glaze and top with the toasted coconut and grated cheese. Refrigerate until cooled and slice to serve.