Name: Delicious Ube Cassava Cake with Macapuno: A Sweet Delight
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: Filipino
Ingredients: 2 cups Grated Cassava (Use thawed frozen cassava for best results.); 1 cup Ube Halaya (Store-bought is convenient.); 1 teaspoon Ube Extract (Optional for milder taste.); 1 cup Coconut Milk (Can substitute with almond or oat milk.); 1 cup Evaporated Milk (Replace with coconut cream for a lighter option.); 3 large Eggs (Use flax eggs for vegan alternative.); 1/2 cup Butter or Vegetable Oil (Use oil for dairy-free version.); 1 can Condensed Milk (Use agave syrup for vegan alternative.); 1 cup White Sugar (Can substitute with coconut sugar.); 1 cup Macapuno Strings (Drain syrup to reduce sweetness.); 1/4 cup Butter (Replace with coconut oil for a vegan version.); 1/4 cup All-Purpose Flour (Use gluten-free flour if necessary.); 1/2 cup Sugar (Adjust to taste.); 1 cup Coconut Milk (Almond milk can be used for a different taste.)

Description

Ube Cassava Cake with Macapuno is a delightful tropical treat, combining chewy cassava with creamy macapuno, effortlessly gluten-free and adaptable for various dietary needs.

Ingredients

Scale

2 cups Grated Cassava (Use thawed frozen cassava for best results.)
1 cup Ube Halaya (Store-bought is convenient.)
1 teaspoon Ube Extract (Optional for milder taste.)
1 cup Coconut Milk (Can substitute with almond or oat milk.)
1 cup Evaporated Milk (Replace with coconut cream for a lighter option.)
3 large Eggs (Use flax eggs for vegan alternative.)
1/2 cup Butter or Vegetable Oil (Use oil for dairy-free version.)
1 can Condensed Milk (Use agave syrup for vegan alternative.)
1 cup White Sugar (Can substitute with coconut sugar.)
1 cup Macapuno Strings (Drain syrup to reduce sweetness.)
1/4 cup Butter (Replace with coconut oil for a vegan version.)
1/4 cup All-Purpose Flour (Use gluten-free flour if necessary.)
1/2 cup Sugar (Adjust to taste.)
1 cup Coconut Milk (Almond milk can be used for a different taste.)

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Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the grated cassava, coconut milk, evaporated milk, ube halaya, ube extract, melted butter, and sugar. Mix until smooth.
Gently fold in the large eggs and macapuno strings until evenly incorporated.
Pour the batter into a greased 9×13-inch baking pan and tap gently to release air bubbles.
Bake for approximately 45 minutes until the top is golden brown and a toothpick inserted comes out clean.
Meanwhile, melt butter in a pan. Gradually stir in flour, sugar and coconut milk; cook until thickened to custard-like consistency.
Spread the custard topping evenly over the warm cake, and broil for 10-12 minutes until the top is golden.
Allow the cake to cool completely in the pan before slicing.

Notes

Adjust sweetness to your preference.
Store leftovers in the refrigerator.

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: Filipino

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 24 g
Sodium: 100 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 80 mg