Directions
To Cook
- Steam the cubed ube until soft.

- Smash with a fork or blend in a blender until well mashed.
- Preheat oven to 230°C.
- In a saucepan, heat up evaporated milk, coconut cream and condensed milk. Once it starts to bubble, toss in butter.

- Add in the mashed ube.

- Add in the ube paste.

- Stir until well incorporated. Set aside to cool.

- Place cream cheese into the mixing bowl and beat for 3 seconds.

- Add in sugar and beat for 30 secs.

- Toss in haleya and ube paste and beat until well combined.

- Add in egg one at a time until well incorporated.

- Add in thickened cream and beat for 15 secs.

- Add in flour. Beat slightly and not overbeat.

- 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.

- 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.



(6)


You must be logged in to post a comment.