Ube Maja Blanca Recipe
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.
Equipment
1 skillet
Ingredients
- 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
- ¾ cup ube jam/halaya store brought or homemade
- 2 teaspoons ube extract
- 1 cup cornstarch dissolved in ¾ cup water
- ¼ cup shredded cheese
Instructions
- 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.
Video
Notes
Cooking Tips
- 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.
Nutrition
Calories: 91kcal
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