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Ube Yema Cake in a Tub
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Delicious Ube Yema Cake in a Tub Recipe for Every Occasion

This Ube Yema Cake in a Tub recipe features a soft steamed ube cake topped with a silky homemade ube yema sauce and grated cheddar cheese. Perfect for dessert, celebrations, or small business selling, this moist cake is easy to prepare using simple ingredients.
Author Onyok Kokok

Ingredients

Cake

  • 3/4 cup cake flour
  • 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup sugar
  • 5 large egg yolks
  • 1/4 cup cooking oil
  • 1 cup evaporated milk
  • 1/4 cup ube halaya purple yam jam
  • 1 tsp violet food coloring adjust depending on the brand

Meringue

  • 10 large egg whites
  • 1 tsp cream of tartar
  • 1/4 cup white sugar

Ube Yema Sauce

  • 5 large egg yolks
  • 1 can evaporated milk
  • 1 can condensed milk
  • 1/2 cup all-purpose cream
  • 1 tbsp cornstarch
  • 2 tbsp butter
  • 3/4 cup ube halaya
  • 1½ tsp violet food coloring

Toppings

  • Grated cheddar cheese

Makes approximately 8 microwave-safe cake tubs.

Instructions

Prepare the Cake Batter

  • Combine cake flour, all-purpose flour, baking powder, sugar, and salt.
  • Add egg yolks, cooking oil, evaporated milk, ube halaya, and violet food coloring.
  • Mix until smooth and strain the batter.

Prepare the Meringue

  • Beat egg whites until foamy and slightly stiff.
  • Add cream of tartar and sugar.
  • Continue beating until soft peaks form.

Fold the Batter

  • Fold the meringue into the batter in three batches using a gentle folding motion.
  • Avoid overmixing.

Steam

  • Divide the batter into microwave-safe tubs.
  • Cover each tub with heat-resistant food-grade plastic.
  • Steam over medium heat for 20–25 minutes.
  • Test with a toothpick. It's done when there is no liquid mixture sticking. Do not overcook.
  • Remove the plastic and allow the cakes to cool completely.

Prepare the Ube Yema Sauce

  • Combine egg yolks, evaporated milk, condensed milk, all-purpose cream, cornstarch, ube halaya, and food coloring.
  • Mix thoroughly before cooking.
  • Cook over low heat while stirring continuously.
  • Once the mixture is hot, add the butter.
  • Continue stirring until slightly thick, approximately 20 minutes.
  • Strain for a smooth finish.
  • Let cool slightly.

Assemble

  • Pour the still slightly warm yema sauce over each cake.
  • Top generously with grated cheddar cheese.
  • Chill or serve immediately.