Mini Cassava Cake with Ube Halaya - Filipino Chow

Ingredients

• 300 grams of grated ube (purple yam)
• 1 can (12 fluid ounces) of evaporated milk
• 1 can (14 fluid ounces) of coconut cream
• 3/4 cup of white sugar
• 1 teaspoon of ube flavoring
• 1 package (900 grams) of minced cassava.
• 2 cans (14 fluid ounces) of coconut cream.
• 1 can (14 fluid ounces) of condensed milk.
• 1 cup of whole milk.
• 2 eggs.
• 1/2 cup of melted butter.
• 1/2 cup of shredded cheese.
• 1 can (14 fluid ounces) of condensed milk
• 1 egg
• Turn the heat at medium.
• In a large pot, pour in your grated ube.
• Add in the evaporated milk and 1 can of coconut cream.
• Followed by sugar.
• Mix well.
• Add the ube flavoring.
• Mix and continue to stir so it does not stick to the pan.
• Turn the heat off and set aside.
• Pre-heat oven to 356 Fahrenheit.
• In a clean bowl, add your minced cassava.
• Followed by 2 cans of coconut cream and 1 can of condensed milk.
• Mix well to combine.
• Add the whole milk.
• Stir.
• Add 2 eggs, 1/2 cup of melted butter and cheese.
• Stir well and set aside.
• Spray your cupcake pan with oil spray.
• Fill each hole with 2/3 cups of cassava mixture.
• Add about 1 tablespoon of ube halaya on top.
• Place in pre-heated oven for 35 minutes.
• In a separate bowl, pour in 1 can of condensed milk and 1 egg.
• Stir well and set aside as this will be your topping for the cassava.
• Remove the cassava cake from the oven, and pour about a tablespoon of the milk mixture as a topping.
• Sprinkle with cheese.
• Then place the cassava cake back in the oven for an additional 15 minutes.
• Once cooked, remove from oven and serve while still warm.
• Enjoy!