Description
A delicious layered cake made with ube and jackfruit, infused with coconut flavors.
Ingredients
Scale
- 2 cups Glutinous Rice Flour
- 1 cup Rice Flour
- 2 cups Coconut Milk
- 1 cup Coconut Cream
- 3/4 cup White Sugar
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 cup Ube Halaya
- 1 cup Jackfruit Purée
- 1 tbsp Yellow Food Coloring
- 1 cup Coconut Cream (for latik)
Instructions
- Prepare the Latik: Simmer coconut cream in a saucepan over medium heat, stirring occasionally. Cook until thick and golden brown, about 10-15 minutes. Strain and set aside.
- Mix Dry Ingredients: In a large bowl, combine glutinous rice flour, rice flour, sugar, and salt. Whisk until blended.
- Add Coconut Milk: Gradually whisk in the coconut milk until you achieve a smooth batter. Add vanilla extract and stir.
- Divide the Batter: Separate the batter into three portions. Stir in ube halaya into one, jackfruit purée into another, and leave the last plain.
- Prep the Steamer: Grease a round pan and set up your steamer with boiling water.
- Steam the Ube Layer: Pour ube batter into the pan, cover, and steam for 15-20 minutes until set.
- Add the Jackfruit Layer: Pour the jackfruit batter over the ube, smooth, and steam for another 15-20 minutes.
- Finish with the Plain Layer: Pour in the plain batter and steam for 25-30 minutes.
- Cool and Serve: Let the cake cool completely. Invert onto a platter, brush with coconut oil, top with latik, and slice into wedges.
Notes
- Serving suggestion: Best served at room temperature.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Steaming
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg