Mini Cassava Cake with Ube Halaya

Ingredients

For the Ube Halaya:

• 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

Cassava Mixture:

• 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.

For the toppings:

• 1 can (14 fluid ounces) of condensed milk
• 1 egg

Instructions

1. Turn the heat at medium.
2. In a large pot, pour in your grated ube.
3. Add in the evaporated milk and 1 can of coconut cream.
4. Followed by sugar.
5. Mix well.
6. Add the ube flavoring.
7. Mix and continue to stir so it does not stick to the pan.
8. Turn the heat off and set aside.
9. Pre-heat oven to 356 Fahrenheit.
10. In a clean bowl, add your minced cassava.
11. Followed by 2 cans of coconut cream and 1 can of condensed milk.
12. Mix well to combine.
13. Add the whole milk.
14. Stir.
15. Add 2 eggs, 1/2 cup of melted butter and cheese.
16. Stir well and set aside.
17. Spray your cupcake pan with oil spray.
18. Fill each hole with 2/3 cups of cassava mixture.
19. Add about 1 tablespoon of ube halaya on top.
20. Place in pre-heated oven for 35 minutes.
21. In a separate bowl, pour in 1 can of condensed milk and 1 egg.
22. Stir well and set aside as this will be your topping for the cassava.
23. Remove the cassava cake from the oven, and pour about a tablespoon of the milk mixture as a topping.
24. Sprinkle with cheese.
25. Then place the cassava cake back in the oven for an additional 15 minutes.
26. Once cooked, remove from oven and serve while still warm.
27. Enjoy!

If preferred, you can sprinkle more cheese on the cassava cake prior to serving for a cheesy Ube Cassava Cake.