Quesillo is the most delicious dessert. It’s Venezuelan flan that usually has eggs, sweetened condensed milk, and a ton of sugar. The texture is luxuriously thick and creamy, but not quite as dense as cheesecake. It also has a bit of bounce to it thanks to all the eggs.
My version incorporates ube, or purple sweet potato, and extra-firm silken tofu to achieve that distinctive texture. You can find ube in your local Asian market.
I left the skin on my potatoes when shredding and it gave the cake a great textural contrast, kind of like soaked walnuts. I’ll try this with sweet potato next time I feel like having a sweet treat and let y’all know if that works well. Be sure to let this chill completely before serving! If you’re okay with some additional added fat or want to impress a crowd, you can place the quesillo into a crust before placing in the fridge. Tradionally, there is no crust and I’ve never been a crust gal, so I skipped that. Serve with some fresh berries or a dollop of jam.
2 cups of steamed ube, shredded on a box grater
1 cup of unsweetened plain soy milk (I like this brand)
1 package of extra-firm silken tofu
1/4 cup of organic sugar
2 teaspoons of corn starch
2 teaspoons of agar powder
Pinch of black salt, optional
In a blender, combine everything but the shredded potatoes. Blend on high until smooth.
In a heavy-bottom sauce pan, mix together the blender contents and potatoes. Stir continuously over medium-low heat with a spatula. Bring the mixture to a simmer and continue to stir for several minutes. You will feel the mixture begin to thicken.
After about 7-8 minutes of simmering and stirring, transfer the mixture to a heat-proof dish and allow to cool for about 25 minutes.
Place plastic wrap directly on top of the quesillo and refrigerate until cold. Make sure the plastic wrap is making contact with the cake or else a skin will form!