• 3 cups glutinous rice
  • 2 ½ cups drinking water
  • 3 cups coconut cream
  • ¾ cup white sugar (adjust accordingly)
  • 1 tbsp buko pandan extract

Yema Topping

  • 4 egg yolks
  • 250g condensed milk
  • 1 can evaporated milk
  • 2 tbsp cornstarch
  • 1 tsp vanilla extract

WATCH: Video on How to Make Biko Pandan De Yema


  • Wash glutinous rice with water 2-3 times. Then, drain.
  • Add drinking water and cook in a rice cooker until it turns warm. Set aside.

Yema Topping

  • In a bowl, combine all the ingredients. Mix well and strain.
  • Cook over low heat. Stir constantly until thickened.
  • Cook until the desired thickness. Turn OFF heat and set aside.
  • In a pan, combine coconut cream and sugar. Stir until the sugar is dissolved.
  • Turn ON over medium heat.
  • Add buko pandan extract. Stir until combined.
  • Cook until thickened. Cook until the desired thickness.
  • Add the glutinous rice (cooked). Stir until well combined.
  • Stir constantly until it becomes sticky.
  • Transfer into a lightly greased pan.
  • Smoothen the top using a spatula.
  • Pour the Yema on top.
  • Bake in a preheated oven at 200C for about 10-15 minutes or until the top is lightly golden brown. Watch closely to prevent the topping from burning.

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