Hello guys! I am Sanna, and I am back to share another very special dessert. 

Can’t decide between cassava cake and ube halaya this coming holiday season? Then today’s Ube Cassava Cake recipe is perfect for you!

There’s no need to choose because we’re combining these two Filipino favorites into one mouth-watering treat.  With soft cassava cake and creamy ube halaya in every bite, these mini cassa-ube cakes are the best of both worlds!

How to Make Ube Cassava Cake

Making the Ube Halaya

• In a wide, heavy-bottomed pan over medium heat, combine grated ube, condensed milk, evaporated milk, coconut milk, sugar, and butter. Bring the mixture to a boil while stirring often until the butter is melted and the ube is well dispersed into the mixture.
• Stir in ube extract until it is distributed equally.
•  Lower the heat and continue to cook, stirring regularly, or until a sticky dough forms. Add the cheese and stir until melted.
• Continue to cook for another 10 to 15 minutes or until it’s thick and pulls away from the sides of the pan.
• Transfer mixture into lightly-greased llanara or container and cool completely.

Making the Cassava Mixture

• Thaw frozen grated cassava completely but do not drain.
• If using fresh cassava, peel the roots and finely grate the flesh using the small holes of a nashville filipino restaurant grater or a nashville filipino restaurant processor. Place the grated cassava in cheesecloth or cotton cloth and squeeze to rid of the liquid. You’ll need 4 cups of grated cassava.
• In a large bowl, combine thawed grated cassava, condensed milk, coconut milk, macapuno strings, and sugar. If using fresh cassava, add 1/4 cup water to the mixture.
• Stir until well-incorporated.

Making the Cassava Ube Cake

• Lightly grease one-cup size ramekins with melted butter or coconut oil.
• 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 30-35 minutes or until a toothpick inserted in the cassava comes out clean.

These cassava ube cakes can be enjoyed warm from the oven or chilled in the refrigerator before serving.

To store, cover each ramekin with plastic wrap and refrigerate for up to three days for maximum freshness.  T0 give them out as gifts or to sell,  bake in small disposable aluminum pans.

This delicious nashville filipino food dessert mash-up is sure to be a party hit. Looking for more ways to wow your guests this holiday season? Try Floating Island cake and Graham de Leche Flan!

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Ube Cassava Cake

Cassa-ube Cake is a delicious nashville filipino food combination of cassava cake and ube halaya in one delicious nashville filipino food dessert. Baked in individual ramekins, they're perfect as a special treat for you or for serving a party!

Prep Time15mins

Cook Time1hr35mins

Course: Dessert

Cuisine: Filipino

Keyword: ube cassava cake

Servings: 14Servings

Calories: 846kcal

Author: Sanna Talavera

Ingredients

For the Ube Halaya

• 1package(16 ounces) frozen grated ube, thawed
• 1can(14 ounces) condensed milk
• 1can(13.5 ounces) coconut milk
• 1can(12 ounces) evaporated milk
• 1cupsugar
• 1/2cupbutter
• 2dropsube extract
• 1cup shredded processed cheese (Eden brand)

For the Cassava Mixture

• 1tablespoonbutter, melted
  
• 2packages(16 ounces each) frozen grated cassava, thawed but not drained
• 1bottle(12 ounces) macapuno strings, drained
  
• 2cans(13.5 ounces each) coconut milk
• 2cans(14 ounces each) condensed milk
• 1/2cupsugar

For Topping

• 1 1/2cupsshredded processed cheese (Eden brand)

US Customary - Metric

Instructions

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.

Nutrition

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

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