Table of Contents
- Key Takeaways
- Why This Easy Ube Cassava Flan Is a Must-Try
- Discover the Sweet History of Cassava Flan
- What Makes This Flan So Easy and Delicious
- Ube + Cassava: A Match Made for Sweet Easy Recipes
- Perfect for Holidays, Potlucks, or Just Because
- Helpful Tips from Betty of Betty Cooks
Key Takeaways
This easy recipe brings together creamy coconut milk, ube halaya, and grated cassava to create a rich, vibrant dessert. It’s naturally gluten-free, ideal for holiday gatherings or everyday indulgence, and requires no fancy equipment. If you love Filipino sweets or are exploring new quick and easy recipes, this one’s for you!
Why This Easy Ube Cassava Flan Is a Must-Try
If you’re searching for easy recipes that impress, this ube cassava flan fits the bill. It’s the perfect blend of creamy, chewy, and sweet—all while looking stunning on your dessert table. Plus, it’s beginner-friendly and doesn’t require expert baking skills.
Discover the Sweet History of Cassava Flan
Cassava flan has roots in Filipino kitchens where simple ingredients like cassava, coconut, and sugar are transformed into flavorful masterpieces. With the addition of ube, or purple yam, this easy recipe becomes not just delicious but visually striking.
What Makes This Flan So Easy and Delicious
From mixing the custard base to baking in a water bath, every step is uncomplicated. That’s what makes this dessert one of our favorite quick and easy recipes. Even better? The vibrant purple hue and soft texture make it as enjoyable to look at as it is to eat.
Ube + Cassava: A Match Made for Sweet Easy Recipes
This dish truly belongs among the top sweet easy recipes. Ube adds earthy sweetness while cassava contributes that familiar chewy texture. Together, they deliver an experience that rivals even the best air fryer desserts easy recipes you’ve tried.
Perfect for Holidays, Potlucks, or Just Because
Whether you’re planning dinner recipes or brainstorming new ideas for food receipt easy recipes, this flan is a fantastic choice. It’s festive enough for the holidays and simple enough to whip up any day of the week.
Helpful Tips from Betty of Betty Cooks
Betty recommends letting the flan chill completely to help it hold its shape when inverted. If you’re in a rush, you can prepare it ahead of time and store it in the fridge overnight. Easy recipes like this one are all about balance—flavor, texture, and presentation—all made accessible through Betty Cooks.
Easy Ube Cassava Flan Recipe for Dessert Lovers
Ingredients
- 1 can (14 oz) condensed milk
- 1 can (12 oz) evaporated milk
- 3 eggs
- 1 cup grated cassava
- 1/2 cup ube halaya (purple yam jam)
- 1/2 cup coconut milk
- 1/4 cup sugar
- 1/4 tsp vanilla extract
- 1/4 tsp salt
- Caramel (2 tbsp sugar dissolved and browned in a mold)
Instructions
- Preheat oven to 350°F (175°C).
- Prepare caramel by heating sugar in a flan mold over low heat until melted and golden. Swirl to coat the bottom and let it cool.
- In a large bowl, whisk eggs lightly. Add condensed milk, evaporated milk, coconut milk, and mix well.
- Add grated cassava, ube halaya, sugar, vanilla, and salt. Mix until well combined.
- Pour the mixture into the prepared caramel-lined mold.
- Cover with aluminum foil and place the mold in a water bath (bain-marie).
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let it cool completely. Refrigerate for at least 2 hours before unmolding.
- To unmold, run a knife around the edges and invert onto a serving plate.
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