Ube Cassava Cake
Recipe Guy
Filipino | Desserts | Baking
Ube halaya appears twice in this cassava cake: folded into the chewy base and mixed into the condensed-milk topping. A little extract reinforces the ube flavor, while grated cheese gives the sweet surface a salty finish that belongs in small squares.
About This Recipe
Grated cassava gives the cake its characteristic texture; it is not a flour-based sponge. Coconut milk, evaporated milk, condensed milk, eggs, and butter bind and enrich the base. Thawing the cassava completely makes it easier to distribute through that mixture without frozen clumps.
The topping goes on only after the center is mostly set, then the cake returns to the oven. That staged bake keeps the richer surface distinct from the cassava underneath. Complete cooling is important: the warm cake is much more likely to smear than cut into tidy portions.
Ingredient Notes
Cassava
Frozen grated cassava is the most practical U.S. option and gives a better texture than cassava flour.
Coconut milk
Full-fat coconut milk gives the cake its rich kakanin texture.
Topping
A custardy topping plus cheese or coconut gives contrast to the chewy cassava base.
Cooking Notes
- Measure the halaya for the base and topping into separate bowls. The half cup belongs in the cake; the additional quarter cup must remain available for the final layer.
- Do not wring all the moisture from thawed cassava. Follow the instruction to squeeze only if it is very watery, keeping the grated cassava moist enough to mix evenly.
Ube Cassava Cake Recipe
A purple ube cassava cake with chewy cassava, ube halaya, coconut milk, and a custardy cheese topping.
Shopping List
- frozen grated cassava
- coconut milk
- evaporated milk
- condensed milk
- eggs
- butter
- vanilla
- sugar
- 1/2 cup ube halaya
- 1/2 teaspoon ube extract
Ingredients
Cassava Base
- 1 pound frozen grated cassava, thawed
- 1 cup coconut milk
- 1/2 cup evaporated milk
- 2/3 cup condensed milk
- 1/3 cup sugar
- 2 large eggs
Flavor
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/2 cup ube halaya
- 1/2 teaspoon ube extract
Topping
- 1/4 cup ube halaya
- 1/3 cup condensed milk
- 1 egg yolk
- 1/2 cup grated cheese
Instructions
- Heat oven to 350 F and line or grease an 8-inch square pan.
- Use commercially prepared frozen grated cassava and follow any package preparation directions. Thaw it completely; do not substitute untreated raw cassava. Squeeze only if it is very watery, then bake it thoroughly as directed.
- Whisk coconut milk, evaporated milk, condensed milk, sugar, eggs, butter, vanilla, and salt.
- Fold in cassava and the flavor add-ins until evenly mixed.
- Pour into the pan and bake until the center is mostly set.
- Whisk or prepare the topping while the cake bakes.
- Spread topping over the cake and return to the oven until glossy, browned, and set.
- Cool completely before slicing so the squares hold their shape.
Nutrition Estimate
Approximate values per square based on the listed ingredients and yield. Actual nutrition will vary by brand, exact portion size, and cooking changes.
Tips For The Best Ube Cassava Cake
- Thaw fully: Frozen cassava must thaw before mixing so the batter bakes evenly.
- Do not oversqueeze: A little moisture keeps the cake tender.
- Cool before cutting: Warm cassava cake can crumble or smear.
- Use a lined pan: Parchment makes clean removal easier.
How To Serve And Store
Serve at room temperature or lightly chilled. It is rich, so small squares work well for merienda or dessert trays.
Common Questions
Can I use fresh cassava?
Yes, but peel, grate finely, and remove the tough center core.
Can I skip cheese?
Yes. Use coconut, latik, or a plain custard topping instead.
How do I store it?
Refrigerate up to 4 days.
Can I freeze it?
Yes, tightly wrapped. Thaw in the refrigerator and warm gently.
Can cassava flour replace the frozen grated cassava?
No direct swap is given for this cake. Grated cassava brings moisture and a coarse, chewy texture, while flour would change how the liquids bind and how the finished cake sets.
Why does the ube topping need to wait until the base is mostly set?
A partly set surface can support the topping as a separate layer. Adding it to fully liquid batter risks mixing the two together, losing the contrast between the cassava base and custardy top.
