Ube Cassava Cake
Cassa-ube Cake is a delicious combination of cassava cake and ube halaya in one delicious dessert. Baked in individual ramekins, they're perfect as a special treat for you or for serving a party!
Servings: 14 Servings
For the Ube Halaya
- 1 package (16 ounces) frozen grated ube, thawed
- 1 can (14 ounces) condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 can (12 ounces) evaporated milk
- 1 cup sugar
- 1/2 cup butter
- 2 drops ube extract
- 1 cup shredded processed cheese (Eden brand)
For the Cassava Mixture
- 1 tablespoon butter, melted
- 2 packages (16 ounces each) frozen grated cassava, thawed but not drained
- 1 bottle (12 ounces) macapuno strings, drained
- 2 cans (13.5 ounces each) coconut milk
- 2 cans (14 ounces each) condensed milk
- 1/2 cup sugar
- 1 1/2 cups shredded processed cheese (Eden brand)
For the Ube Halaya
In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, butter, and sugar.
Bring the mixture to a boil, stirring regularly until the butter is melted and the ube is well dispersed.
Add ube extract, if using, and stir until mixture is evenly colored.
Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.
Add cheese and stir until melted. Continue to cook for another 10 to 15 minutes or until the mixture is thick enough to cling to the back of the spoon and pulls slightly from the side of the pan.
Transfer mixture into lightly-greased llanera or container and cool completely.
For the Cassava Cake Mixture
In a large mixing bowl, combine grated cassava, macapuno strings, condensed
milk, coconut milk, and sugar. Stir until well-incorporated.
Making the Ube Cassava Cake
Preheat oven to 375 F. Brush the bottom and sides of 14 one-cup capacity
ramekins with melted butter.
Ladle the cassava mixture into the prepared ramekins up to 3/4 full.
Scoop about 1 tablespoon ube halaya and place in the center of the cassava mixture, pressing down lightly. Top with another scoop of ube halaya, making sure it’s visible and not completely submerged in the cassava mixture.
Sprinkle shredded cheese on top of the cassava, being careful not to cover the ube completely.
Arrange the ramekins in a single layer on a baking sheet and bake in a 375 F oven for about 30 to 35 minutes or until a toothpick inserted in the cassava comes out clean.
Remove from heat. Serve warm or chilled.
Calories: 846kcal | Carbohydrates: 101g | Protein: 16g | Fat: 45g | Saturated Fat: 33g | Cholesterol: 81mg | Sodium: 638mg | Potassium: 805mg | Fiber: 3g | Sugar: 73g | Vitamin A: 757IU | Vitamin C: 17mg | Calcium: 592mg | Iron: 3mg