This recipe I have here is a variant of the well known maja de blanca. Instead of a plain maja, this variant has mashed ube in it which resembles a ube halaya because it contains a generous amount of ube (purple yam). It is also very simple to make like the plain maja blanca and the only hard part is cooking, peeling and mashing the purple yam.
To cook maja de ube; 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. To see the complete recipe with lists of ingredients in exact measurements, continue reading.
How to Make Maja de Ube
Ingredients
- 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 purple yam, peeled, boiled and mashed finely
- 1 Tbsp salt
- 1/4 cup fresh butter
- 3/4 cup cornstarch
Instructions
How to cook maja de ube:
- 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.
