Ube Maja Blanca (Purple Yam Pudding)

Ube Maja Blanca combines purple jam and coconut corn pudding, a fantastic addition to your dessert. Make this dessert to impress your friends at special gatherings and occasions with minimal hard work in your kitchen.

The combination of our 2 favorite desserts ube jam and maja blanca makes it extra special than any other dessert.

Why you will love this recipe

• Very simple and easy to prepare. If you know me, I am a big fan of easy, simple, and flavorful desserts. If you want to make a dessert that comes together with simple steps, ube Maja blanca is for you.
• Quick and fast to cook. I know everybody doesn’t have hours to make a dessert. This is a perfect idea if you just have 15 minutes in the kitchen to cook a dessert.
• Crowd-pleaser. If you wanted to impress your friends and family during parties then you have to make ube maja blanca. Kids and adults will surely love it.

Ingredients

The ingredients are similar to ube halaya and maja blanca in one dessert.

• Ube halaya – Check my recipe to make ube jam or halayang ube. Store brought is also a great option. You can find this in Asian Grocery Stores in the United States.
• Coconut milk, condensed milk, and evaporated milk – These 3 kinds of milk add a rich and sweet flavor to our dessert. In the Philippines, they sell ube condensed milk which is a good option to add sweetness and ube flavor.
• Ube extract – Add flavor and color. You don’t need to use this if using an ube condensed milk. You can buy this at Asian Store in the United States.
• Cream of corn – Add texture and color.
• Butter – It makes everything taste better! Coconut oil is a great substitute since it will also add flavor and aroma.
• Shredded cheese – Optional but highly recommended.

Instructions

1. Melt butter or coconut oil in a skillet on medium heat. Pour coconut milk and bring it to a gentle boil on medium to high heat.
2. Pour condensed milk, evaporated milk, cream of sweet corn, sugar, ube jam, and ube extract and mix everything until well incorporated. Cover with a lid and simmer for 5-7 minutes on medium heat.
3. In a large cup, dissolve cornstarch in water. Pour it into the maja blanca mixture and continue to stir until it thickened. You can tell it is done when it is thick enough.
4. Brush melted butter or coconut oil into a tray. Pour maja blanca and let it set. Refrigerate for 2 hours or until it cools down. Serve and enjoy.

Pro tips

• Do not add the cornstarch directly to the mixture. Dissolving cornstarch in water to make sure it is dissolved completely. It is a very important step to avoid lumps as well.
• Once you add the cornstarch with water into the mixture, it will thicken quickly. Continue to stir well until it thickened to avoid burning the bottom and to avoid big lumps.
• Ube extract is mainly for coloring and additional flavor. You can skip it if you are using ube condensed milk or you don’t care about the deep purple color.

Storage Tip

Store leftover ube maja blanca in a tray or container with a cover or a lid. It is more tasty and delicious after a day or more in the refrigerator. You can keep it in the refrigerator for 5-7 days. I do not recommend keeping it longer than a week. Don’t store it in the freezer as it will turn mushy once it’s thaw.