Ube Maja Blanca is a creamy, velvety, and light coconut corn pudding with a twist of ube to level up your dessert. Make this classic dessert a wonderful treat during holidays, special occasions, or any regular day.
I am craving for ube all the time. There is so much you can do with ube flavor nowadays but since holiday is coming and I only have few minutes to make a dessert, I decided to make this delicious dessert. The combination of our two favorite desserts or kakanin ube jam and maja blanca makes it extra special than any other kind.
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. This light, sweet and refreshing delicacy is a delightful dessert that everyone can make, no matter if you are a beginner.
- 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 to cook a dessert in the kitchen. Using one pan to make easy cleanup.
- Crowd-pleaser. If you want to impress your friends and family during parties, you must make ube maja blanca. Kids and adults will surely love it. Make it as a great gift for loved ones during Holidays or special occasions. As an example, my friend and neighbor want me to make this as her gift to her friends and family. Good idea, yeah!
What is maja blanca?
Maja Blanca is a Filipino sweet coconut pudding that is a classic dessert made mainly of coconut milk, cornstarch, and corn kernels which are boiled and stirred in low heat until the mixture turns into a thick, creamy, and velvety texture. It is an authentic Filipino variation of creamy milk-based.
Maja” means to pound, grind, mash, or reduce to a pulp, while “blanca” means white. The name of the traditional holiday dessert is actually of Spanish origin. Initially pronounced as manjar blanco it means “white delicacy” (or blancmange in English).
The simple ingredients make this dessert stands out. While most of them are pantry staples, and you can easily find them at Asian Stores or International Supermarkets if you are living abroad. The ingredients are similar to maja blanca with the addition of ube halaya and ube extract in one dessert.
- Butter - It makes everything taste better! Coconut oil is a great substitute since it will also add flavor and aroma.
- 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 three kinds of milk add a rich and sweet flavor to our dessert. In the Philippines, they sell ube condensed milk, a good option to add sweetness and ube flavor in one can.
- Ube extract - Add flavor and color. You don't need to use this if using an ube condensed milk. You can find this at Asian Stores in the United States or online stores.
- Cream of corn - Add texture and color.
- Sugar - To add more sweetness. Want sweeter? Add a couple of tablespoons at a time until you get your sweet spot.
- Shredded cheese - Optional but highly recommended.
- Additional toppings - You can add toasted coconut flakes, ground peanuts, or coconut sports string.
- Melt butter or coconut oil in a skillet on medium heat. Pour coconut milk, condensed milk, evaporated milk, cream of sweet corn, sugar, ube jam, and ube extract and mix everything until well incorporated. Bring it to a gentle boil on low to medium heat. Stir often.
- Let's prepare the cornstarch slurry while waiting for the mixture to boil. In a bowl, dissolve cornstarch in water using a whisk or fork. Pour it into the maja blanca mixture and continue to stir until it thickens. You can tell that the ube maja blanca is ready when it is thick enough, like a pudding.
- Brush melted butter or coconut oil into a tray. Pour the pudding mixture into the greased tray and let it set to chill in the refrigerator for 2 hours or until it is cold. Sprinkle shredded cheese, then slice to serve and enjoy.
- Be sure to dissolve cornstarch with water separately before adding it to the boiling mixture. It is a very important step to avoid lumps and to make sure that maja blanca is smooth as well.
- Cornstarch and water should have 1:1 ratio to make maja blanca perfect.
- 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. Stirring continuously will also help to spread the cornstarch into the mixture properly.
- The key to a smooth ube maja blanca is consistently stirring the mixture after adding the cornstarch until it thickens and becomes creamy. This will only take a few minutes.
- If there is time, you can refrigerate this to set and chill for a few hours, but if you are in a rush, you can freeze it for 15 minutes then its ready to slice and serve!
Store leftover ube maja blanca in a tray or container with a cover or a lid. It is more tasty and delicious the day after it's been made and while it's cold anyway. You can keep it in the refrigerator for 3-5 days.
Ube Maja Blanca Recipe
- 3 tablespoons butter
- 1 can coconut milk 16 ounces
- 1 can condensed milk 14 ounces
- 1 can 12 oz evaporated milk 12 ounces
- 1 can 14.75 oc sweet cream of corn 14 ounces
- ½ cup granulated sugar
- 1 cup ube jam/halaya store brought or homemade
- 2 teaspoons ube extract
- 1 cup cornstarch dissolved in 1 cup water
- ¼ cup shredded cheese
- Melt butter or coconut oil in a skillet on medium heat. Pour coconut milk, condensed milk, evaporated milk, cream of corn, sugar, ube jam, and ube extract and bring it to a gentle boil on medium to high heat. Stir often.
- In a bowl, dissolve the cornstarch in water. Once the mixture boil, pour the cornstarch slurry, stirring continuisly. The dessert is ready when it is creamy and has thickened.
- Grease a tray or container with butter and transfer the cooked mixture while it's how. Let it set and chill in the refrigerator for few hours. Top it with shredded cheese. Slice, serve and enjoy.
- It tastes better when it is cold. Refrigerate it for a few hours to cool it down and be ready to serve.
- Be sure to boil the mixture to make sure it is completely cooked then add the cornstarch slurry.
- Dissolve 1:1 ratio of cornstarch and water before adding it to the mixture.
- Stir the mixture consistently to achieve smoothe maja blanca without big lumps.