Ube Flan Cake


Ube (Purple Yam) is one of Asia’s best exports to the world. Some years back, westerners usually find ube in Asian cuisine like xiao long bao, mochi, taro drinks, and ube spread. Today, ube has found its place in modern and fusion cuisine.

In my country, ube is enjoyed as a delicacy. We have Good Shepherd’s divine Ube jam, Ube roll cake (swiss cake), ube filled bread, ube ice cream, ube in bilo-bilo (or as Tagalog’s call it “ginataan”), sapin-sapin, and ube topped halo-halo to name a few. We also add other ingredients with our ube like cheese or leche flan.

In our house, I usually make ube flan cake which combines our egg custard and the ever favorite ube.

What you will need:


1/2 cup sugar (brown or white whichever you prefer)

Leche Flan or Egg Custard

10 egg yolks
1 can condensed milk
1 can evaporated milk

Ube Cake

2 cups cake flour (if you do not have cake flour, remove two (2) tablespoons from each cup, and add one (1) tablespoon cornstarch in each cup)
1 cup sugar (I always use muscovado but you can use either white granulated sugar or brown sugar)
2 eggs
1 stick of butter, melted
1 cup milk
2 teaspoons purple yam/ube flavoring (adjust if you want more. Alternatively, you can use ube jam. Just add one tablespoon or more if you want)
1/2 teaspoon baking soda
2 teaspoons baking powder

Other things:

6″ cake mold (you can also put it in smaller molds)

For the Leche Flan:

  1. Combine the eggs and condensed milk until smooth.
  2. Slowly add the evaporated milk. Stir until the mixture is even.
  3. Set aside.

For the Caramel:

  1. Heat the sugar and water in a small sauce pan on low heat.
  2. Bring to a boil until the sugar dissolves. Stir constantly.
  3. Prepare your cake mold. Pass the caramel through a sieve.
  4. Set aside and let cool.

Assemble the Leche Flan:

  1. Once the caramel is cool, pass the leche flan mixture through a sieve.
  2. Fill half of the cake mold or the smaller molds with the flan mixture.
  3. Cover the mixture with foil.
  4. Steam the flan mixture for 20 to 30 minutes or until it becomes firm.

For the Ube Cake:

  1. Combine the flour, baking powder, and baking soda. Sift properly.
  2. Combine the sugar and melted butter in a separate bowl.
  3. In a smaller container, combine the purple yam/ube flavoring (or ube jam) and milk. Mix very well.
  4. In a bigger bowl, beat the two eggs. Add the flour mix followed by the sugar and melted butter. Finally slowly add the purple yam/milk mix slowly and until everything is evenly distributed.
  5. Pass the mixture through a sieve to eliminate bubbles.
  6. At this point, your flan should be ready. Remove the flan from the steam. Add the cake mix on top of the flan. Return to the steamer and let steam for another 30 minutes or until the cake is done.
    • How do you know when the cake is done? Pass a toothpick through the cake. If it comes out clean, you are ready to serve.
  7. Once done, transfer the cake on a plate.
    • How do you do it?
      • When you remove the ube flan from the steamer, let it cool for around 10 to 20 minutes.
      • Place the plate on top of the cake mold.
      • With a swift motion, turn the mold over.
      • The cake should fall on the plate ready to be devoured.

Hope you enjoy this.




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