Maja Blanca is a Filipino staple when it comes to serving local delicacies in about any celebration. May it be in a fiesta, birthday, christening, or the holidays, one is sure to see this delicious coconut pudding on the table.
But being staple doesn’t mean it should be the same over and over again, of course we could always try different variations. In this case, behold the Maja De Ube. Now we can enjoy the best of both worlds of Maja Blanca and our favorite purple yam dessert!
With this recipe, one would enjoy the creaminess of coconut mixed with the perfect sweetness of Ube. It even adds a yummy vibrant purple color to the usually white colored pudding. Everyone should learn how to make this and add this delicacy to our upcoming celebrations. Try this Maja De Ube recipe now!
- 3 cups fresh coconut cream, with no water added
- 1 cup fresh milk
- 1 cup evaporated milk
- 1 cup water
- 5 pc pandan (fragrant screw pine) leaves
- 2 cups white sugar
- 4 cups ube pulp (yam), peeled, boiled and mashed finely
- 1 tbsp salt
- ¼ cup fresh butter
- ¾ cup cornstarch
- In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat.
- Turn to low when maja starts to boil. Stir continuously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked.
- Immediately transfer into baking casserole to set. Discard pandan leaves. Slice and serve when cool. Top with toasted grated coconut.