Ube Flan Cake Recipes To Make You Drool!

Ube Flan Cake Recipes To Make You Drool!

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No Bake Ube Leche Flan Cake Recipe/The Skinny Pot
No Bake Ube Leche Flan Cake Recipe/The Skinny Pot from theskinnypot.com

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.

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!
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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
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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.

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