Ube Maja Blanca is a delicious spin on our classic coconut pudding. Loaded with purple yam flavor and topped with golden coconut curds, it’s a fantastic snack or dessert you’ll love!
Maja de Ube is a delicious variation of the maja blanca espesyal on the blog. This coconut corn pudding is one of my most popular recipes here on Kawaling Pinoy, and I am so excited to give it a new twist with ube flavor.
What you’ll need
Ube maja blanca is a sweetened mixture of coconut milk, evaporated milk, and condensed milk with cornstarch added to thicken it into a luscious pudding consistency. While corn is the flavor base for traditional maja, this version is made extra delicious using mashed purple yam.
Latik or coconut curds are my topping of choice here, but you can also use toasted desiccated coconut or coconut sport strings (macapuno).
Helpful tips
- Make the latik before you proceed with the rest of the recipe, as you will need the rendered coconut oil to grease the baking pan.
- If you’re using the frozen package, make sure to thaw and drain completely, as the excess liquid might affect how the pudding will set.
- The ube extract is mainly for color; you can use more or less depending on the depth of color you prefer.
- The sweetened milk mixture should thicken very quickly when the cornstarch slurry is added so whisk vigorously to prevent lumps. The consistency you’re looking for is a very thick paste.
How to serve and store
- Store in a container with a tight-fitting lid and refrigerate for up to 3 days.
- The pudding is brushed with coconut oil to add aroma and flavor. I suggest skipping this in colder weather or storing the dessert in the fridge as the oil will harden to an unappetizing film of fat at low temperatures.
More ways to enjoy ube
Ingredients
- 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
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer.
- As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain latik from the oil. Set aside.
- Brush bottom and sides of a 9 x 13 baking dish with coconut oil (from cooking the latik). Set aside.
- In a large pot, combine coconut milk, evaporated milk, condensed milk, mashed ube, and sugar. Stir well until blended.
- Over medium heat, bring to a gentle boil, stirring regularly, until well-combined and sugar is dissolved.
- Add ube extract, if using. Stir until well-dispersed.
- In a small bowl, combine slowly add cornstarch to the water. Stir well until cornstarch is dissolved.
- Slowly add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a very thick paste.
- Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife.
- Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush top with coconut oil and top with latik. Cut into squares to serve.
Notes
- Make the latik before you proceed with the rest of the recipe, as you will need the rendered coconut oil to grease the baking pan.
- The sweetened milk mixture should thicken very quickly when the cornstarch slurry is added, so whisk vigorously to prevent lumps. The consistency you’re looking for is a very thick paste.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Anne says
Can you use sweet potatoes for this?
Lalaine Manalo says
I haven’t tried it but sounds delicious 🙂
May says
If we use fresh grated coconut, what is the ratio of water and coconut to make coconut milk?
Lalaine Manalo says
I’m sorry, I wouldn’t know. I use coconut milk in the can.
Delia Abugaa says
Delicious and nutritious