Directions

To Cook

1. Steam the cubed ube until soft.
2. Smash with a fork or blend in a blender until well mashed.
3. Preheat oven to 230°C.
4. In a saucepan, heat up evaporated milk, coconut cream and condensed milk. Once it starts to bubble, toss in butter.
5. Add in the mashed ube.
6. Add in the ube paste.
7. Stir until well incorporated. Set aside to cool.
8. Place cream cheese into the mixing bowl and beat for 3 seconds.
9. Add in sugar and beat for 30 secs.
10. Toss in haleya and ube paste and beat until well combined.
11. Add in egg one at a time until well incorporated.
12. Add in thickened cream and beat for 15 secs.
13. Add in flour. Beat slightly and not overbeat.
14. Pour mixture over a strainer into a lined 6” baking pan and bake for 30 mins on the middle rack. Turn the oven to top heat and bake the surface for 5 minutes.
15. Cool the cake on a cooling rack for 10 minutes and remove it from the baking pan. Let it cool completely before chilling in the refrigerator for 4 hours or overnight.