Ube Cassava Cake

Method13 steps

1. 1

   Step 1: In a wide, heavy-bottomed pan over medium heat, combine grated ube, coconut milk, condensed milk, evaporated milk, butter (1/2 cup), and sugar (1 cup).

   Uses 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. 2

   Step 2: Bring the mixture to a boil, stirring regularly until the butter is melted and the ube is well dispersed.

   Uses Ube halaya mixture

3. 3

   Step 3: Add ube extract (2 drops), if using, and stir until mixture is evenly colored.

   Uses Boiling ube mixture · 2 drops ube extract, optional

4. 4

   Step 4: Lower heat and continue to cook, stirring regularly, for about 30 to 40 minutes or until a soft, sticky dough forms.

   Cook ube mixture · 40 minUses Ube mixture

5. 5

   Step 5: 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.

   Thicken mixture · 15 minUses Thickened ube halaya · 1 cup processed cheese (Eden), shredded

6. 6

   Step 6: Transfer the ube halaya to a lightly butter-greased llanera or other container and cool completely. Keep it separate from the tablespoon of melted butter reserved for greasing the cake ramekins.

   Uses Cooked cheesy ube halaya · Butter, as needed to grease the halaya container

7. 7

   Step 7: In a large bowl, combine the thawed, undrained grated cassava, drained macapuno strings, two cans of condensed milk, two cans of coconut milk and the 1/2 cup sugar for the cake. Stir until well incorporated.

   Uses 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

8. 8

   Step 8: Preheat the oven to 375 F. Brush the bottoms and sides of fourteen one-cup-capacity ramekins with the measured tablespoon of melted butter (1 tablespoon).

   Uses 1 tablespoon butter, melted

9. 9

   Step 9: Ladle the cassava mixture into the prepared ramekins, filling them no higher than 3/4 full to leave room for the halaya. Reserve any unused cassava mixture for another batch.

   Uses Cassava mixture · Butter-greased ramekins

10. 10

    Step 10: For each ramekin, place about 1 tablespoon of cooled ube halaya in the center of the cassava mixture and press down lightly. Top with another scoop of halaya, keeping it visible above the cassava. Repeat for all fourteen ramekins. Reserve the unused halaya for another use.

    Uses Ramekins with cassava mixture · Cooled ube halaya, as needed

11. 11

    Step 11: Sprinkle the shredded cheese for the topping over the cassava portions without completely covering the ube.

    Uses Cassava portions with ube halaya · 1 1/2 cups processed cheese (Eden), shredded

12. 12

    Step 12: 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.

    Bake cassava cakes · 35 minUses Cheese-topped cassava and ube portions

13. 13

    Step 13: Remove from heat. Serve warm or chilled.

    Uses Baked ube cassava cakes