INGREDIENTS:
For the Ube Cassava Cake:
- 500 g ube (purple yam), grated
- 500 g cassava, grated
- 1 bottle macapuno
- 1 & ½ large can coconut milk
- 1 large can evaporated milk
- ½ can condensed milk
- 2 eggs, beaten
- ½ cup butter, melted
- ½ cup cheddar cheese, grated
- 1 cup brown sugar
For the Topping:
- ½ large can coconut milk
- ½ can condensed milk
- 2 egg yolks, beaten
- 2 tbsp flour
- 2 tbsp sugar
HOW TO COOK:
- Preheat an oven at 356 F or 180 C.
- Combine all the cassava cake ingredients (except the macapuno) in a large mixing bowl.
- Mix thoroughly until it is even in consistency.
- Pour cassava cake mixture in a greased baking tray then spread the macapuno on top.
- Bake in the preheated oven for 60 minutes.
- To prepare the toppings, mix together all topping ingredients in a sauce pan.
- Mix thoroughly until it is even in consistency.
- Cook in low heat until sauce thickens.
- Once baking is done, remove cassava cake from oven then pour the topping sauce on top.
- Distribute evenly then place back in the oven and bake at 428 F or 220 C for 15 more minutes or until top turns golden brown.
- Remove from oven, let it cool, cut into serving pieces. Enjoy!
IMAGE: angsarap.net
Also try: Cassava Macapuno Cake
