Ube Cassava Cake

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Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: Filipino

Servings: bars

Calories: 104kcal

Author: Jolina

Preheat oven to 350F. Grease a 9x13 inch baking dish and set aside.
In a large bowl, stir all ingredients - but only half of the condensed milk - until combined. Smush the softened butter to the sides of the bowl to make sure it is incorporated.
1 16-oz pack frozen grated cassava, 1 16-oz pack frozen grated ube, 1 11-oz jar macapuno in syrup, 1 14-oz can coconut milk, 1 10-oz can condensed milk, 3 tsp ube extract, 5 tbsp brown sugar, ¼ cup unsalted butter, pinch salt
Pour the batter into your prepared dish and bake for 45-60 minutes or until the edges start turning puffy and starts to separate from the edges of your baking dish. You can also give the dish a gentle shake to see if the center is set. It's okay if the top of your cake is still bubbling.
Carefully remove the cake from the oven - keep the oven on - and spread the rest of the condensed milk on top. Try to spread it as evenly as you can.
1 10-oz can condensed milk
Sprinkle with shredded cheese.
12 oz shredded cheese
Continue to bake until the top is caramelized and the cheese has melted. You can also choose to broil on low for a few minutes to help with the caramelization. Just remember to watch your cake because broiling can easily burn it.
Remove from oven and allow to cool in baking dish before cutting into squares and serving. Best served warm.

Remove excess liquid from your thawed cassava or ube but don't completely drain. I usually just scoop out the liquid from the top.
When dividing your condensed milk, simply eyeball it. Pour half into your cassava mixture and reserve the other half for your topping.
If you want clean, perfect squares, it’s best to slice the cassava cake after it's chilled in the fridge and given time to firm up. It’s best served warm though so just microwave the slices for 20 seconds or so before serving.
See post for more tips, FAQs and step-by-step photos.