Ube Maja Blanca Recipe – Maja Blanca is one of many Filipino desserts that features coconut. It is a type of coconut pudding with a gelatin-like consistency and is primarily made of coconut milk. Generally, the dessert is topped with bits of coconut curd and has kernels of corn mixed in the middle. You’ll often see this dessert served during parties and the holidays, especially Christmas. While the coconut pudding has a classic mix and topping, it is not the only way to enjoy the dessert.
If you don’t like corn in your dessert, you may want to try ube maja blanca. Ube Maja Blanca, otherwise known as Purple Yam and Coconut Pudding, is one of the different variants of the Filipino dessert. Instead of corn for the flavor base, this variation uses ube or purple yam. This Ube Maja Blanca Recipe is one way you can try the traditional dessert with a twist:
Ube Maja Blanca
- 2 cups coconut cream
- 2 cans 13.5 ounces each coconut milk
- 1 can 14 ounces sweetened condensed milk
- 1 can 12 ounces evaporated milk
- 2 cups cooked ube mashed
- 3/4 cup sugar
- 4 drops ube extract
- 1/2 cup water
- 3/4 cup cornstarch
- Pour coconut cream into a pan over medium heat and bring it to a boil. Stir the cream occasionally until it starts to thicken then lower the heat and let it simmer.
- When the oil begins to separate and solids start to form, regularly stir and scrape the sides and bottom of the pan to prevent the mixture from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain the latik (the thickened and solidified coconut cream) from the oil and set it aside. Make sure to save the oil.
- Brush the bottom and sides of a 9 x 13 baking dish with the saved coconut oil and set aside.
- Combine coconut milk, evaporated milk, condensed milk, mashed ube, and sugar in a large pot and stir until the ingredients are well blended.
- Bring the mixture to a gentle boil over medium heat and stir regularly until the ingredients are incorporated and the sugar is dissolved.
- If you are using ube extract, add it to the mixture and stir until the extract is well-dispersed.
- In a small bowl, pour water and slowly add cornstarch into it. Stir the mixture until the cornstarch is dissolved.
- Slowly add the cornstarch mixture to the milk mixture and whisk vigorously to prevent lumps. Continue to cook and whisk continuously until the mixture thickens to a very thick paste.
- Transfer the mixture to the prepared baking dish. Smoothen the top with a lightly oiled spatula or knife.
- Allow the mixture to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush the top with coconut oil and add the latik (solidified coconut cream). Cut into squares to serve.
Additional Notes for an Ube Maja Blanca Recipe
There are different tricks to making this treat like any other dessert. If you want to make maja blanca, it is important to make the latik (solidified coconut cream) first so you can render the coconut oil. If you happen to be using a frozen package, make sure to thaw and drain it to avoid affecting the setting of the pudding. Another thing you’ll need to do is to whisk the sweetened milk mixture to avoid lumps. You’ll want to get a very thick paste for consistency. If you want to try something else other than ube in the dessert, you can also go for maja blanca with cheese.
Do you want to try other Filipino desserts? Check out our “Bibingka Recipe” and “Filipino Chiffon Cake Recipe.” If you want to explore other desserts that feature corn, coconut, or both, you should try our “Ginataang Mais Recipe“, “Ginataang Munggo Recipe“, or “Binaki.” Another option you can try is to test out other pudding desserts such as “Tibok-tibok“.