If you’re a fan of Filipino cuisine, then you’ve probably heard of the creamy and delicious ube flan cake. This classic Filipino dessert is made with a combination of ube (purple yam) and custard, making it a unique and indulgent treat. Whether you’re hosting a party or just looking for a delicious way to end your meal, these ube flan cake recipes are sure to satisfy.
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Recipe 1: Ube Flan Cake with Coconut Cream Topping
Ingredients
- 1 ½ cups ube, cooked and mashed
- 1 cup sugar
- 4 eggs
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon vanilla extract
- 1 pinch of salt
- Whipped cream, for topping
Instructions
- Preheat oven to 350°F (176°C). Grease a 9-inch round cake pan.
- In a large bowl, mix together the ube, sugar, eggs, coconut milk, vanilla extract, and salt until well combined.
- Pour the mixture into the prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a plate.
- Serve with whipped cream and enjoy!
Nutritional Information
Serving size: 1 slice (3.75 inches/9.5 cm diameter)
- Calories: 206
- Total Fat: 8 g
- Saturated Fat: 5 g
- Cholesterol: 92 mg
- Sodium: 46 mg
- Total Carbohydrates: 28 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 4 g
Tips, Notes & Serving Suggestions
- Make sure to use cooked ube for this recipe. You can buy cooked ube in most Asian grocery stores.
- This cake can be served either warm or cold. It can be stored in the refrigerator for up to 3 days.
- For an extra special treat, top the cake with a scoop of ube ice cream!
Recipe 2: Ube Flan Cake with Coconut Custard Topping
Ingredients
- 1 ½ cups ube, cooked and mashed
- 1 cup sugar
- 4 eggs
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon vanilla extract
- 1 pinch of salt
- 1 cup coconut cream
- 1 tablespoon cornstarch
- Whipped cream, for topping
Instructions
- Preheat oven to 350°F (176°C). Grease a 9-inch round cake pan.
- In a large bowl, mix together the ube, sugar, eggs, coconut milk, vanilla extract, and salt until well combined.
- Pour the mixture into the prepared pan. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes before turning out onto a plate.
- In a medium saucepan, whisk together the coconut cream, cornstarch, and ¼ cup of sugar. Bring to a boil and cook for 1 minute, stirring constantly, until thickened.
- Spread the coconut custard over the cooled cake. Allow to cool before serving.
- Serve with whipped cream and enjoy!
Nutritional Information
Serving size: 1 slice (3.75 inches/9.5 cm diameter)
- Calories: 255
- Total Fat: 14 g
- Saturated Fat: 9 g
- Cholesterol: 92 mg
- Sodium: 46 mg
- Total Carbohydrates: 29 g
- Dietary Fiber: 1 g
- Sugars: 18 g
- Protein: 5 g
Tips, Notes & Serving Suggestions
- Make sure to use cooked ube for this recipe. You can buy cooked ube in most Asian grocery stores.
- This cake can be served either warm or cold. It can be stored in the refrigerator for up to 3 days.
- For an extra special treat, top the cake with a scoop of ube ice cream!
Frequently Asked Questions
- What is ube?
- Ube is a type of purple yam that is commonly used in Filipino cuisine. It is often used in desserts, such as cakes and ice cream.
- Can I substitute regular yam for ube?
- Yes, you can substitute regular yam for ube in this recipe, though the flavor and color will be slightly different.