Ube Cassava Cake is a type of kakanin in the Philippines made out of ube (purple yam) and cassava (tapioca) baked with coconut milk and sugar.
I have some leftover ube and cassava in the freezer and was thinking what to do with them, initially I was thinking of making two different things but I was quite lazy that day so I thought of combining them instead to make one thing?
My cassava cake (moms recipe) proved to be really popular with friends as well in this blog so why not make something similar where I can use the same recipe but with 1:1 ratio for both ube and cassava. Will it work? First I was quite sceptical as I haven’t tried this and both have a different consistency when cooked, cassava tends to be sticky and jelly like while ube tends to be more starchy so I am not expecting a good result.
After preparing them similarly to my mom’s cassava cake recipe, I immediately placed it in the oven patiently waiting as it bakes and see what results it would give. An hour and 15 minutes later it is cooked but I still have to wait until it’s cooled down so I can slice it properly. Two more hours and its judging time! Was it good, was it better than cassava cake, or was it a failure? Well I can’t say it’s better than the cassava cake as I had guessed due to the different texture but I guess it’s better than ube halaya or similar. I liked it but I am not sure about you, hopefully you try this little experiment of mine and let me know what your thoughts are.