Ube maja is a popular Filipino sweet dessert. Ube maja is a type of kakanin commonly sold in markets. It is made from a mixture of different types of milk and then made into a pudding enhanced with ube flavor. It is also called purple yam pudding.
UBE MAJA WITH LATIK
One of my favourite flavors is ube. My mouth started watering for ube when I tasted an ube ice cream when I was a child. Every then until now, I started thinking on applying ube in different kinds of food. This type of kakanin is always present in the kakanin aisle of the market. There are a lot of kakanin vendors with a lot of maja but the ube maja is always fully-consumed. One could really enjoy it as a snack or a dessert. I really like my ube maja chilled. Once I took a bite of this luscious dessert, I always shift immediately into a good mood. Ube maja is my happy food.
Ube Maja is a version of the classic kakanin, maja. The original maja is commonly flavoured with corn, and this ube maja is flavoured with ube. The purple color of the ube actually made the kakanin more interesting and appealing. During family reunions, I am always assigned to make large batches of maja. I always make 3 kinds of it – the plain, ube and pandan flavor. The ube maja was always the first one to run out. This just proves that ube maja is at a different kind of level.
Ube maja is a very easy snack to make. You are just mixing the different milks and then turning it into a jelly-like consistency until it sets and cools down and that’s it! Your ube maja is done.
Whenever I bought different kinds of kakanin, my favourite vendor always give me a lot of latik which I specifically requested. At first, I am clueless on how latik is made. It seems complicated. I was thinking that it was made with dried coconut meat added with sugar. But as I looked up on how to do it on the internet, I was really surprised that it was made using only one ingredient and it is not dried coconut meat! It was coconut cream all along. I didn’t know that coconut cream curdles when heated for a while. My discovery on how to make latik caused me to be a latik person. A latik person like latik so much that she/he makes latik almost every day and add it to different kinds of food, even a not kakanin one. Latik really goes well with ube maja. There are a lot of possible ube maja toppings but for me, the latik is the best one.
HOW TO COOK UBE MAJA WITH LATIK
A maja is a combination of different types of milk. Pour the coconut milk, evaporated milk and ube-flavored condensed milk in a large sauce pan. You may add 2 drops of ube flavouring for enhanced ube flavor and a more purple color. Mix the milk mixture gently using a wire whisk. Cook the mixture under medium heat. Stir gently to avoid burning. In a separate small bowl, dissolve 1 ½ cup of cornstarch in 1 cup water. Dissolve the cornstarch well. Set this mixture aside. Check on the milk mixture.
When it is about to boil, lower the heat. Before you add the cornstarch mixture into the milk mixture, stir the cornstarch mixture again since some of the cornstarch may settle at the bottom. Pour the cornstarch mixture gently in the milk mixture while stirring continuously. Stir the mixture vigorously until it smoothens. The stirring may take you 8 to 10 minutes. When the maja is already smooth and thick, turn off the heat and immediately pour the maja in a container. Make sure to pour it fast because the maja sets rapidly during this stage. Tap the container against the table for a few times to flatten the top. Smoothen the top and let the ube maja set and cool down. Time to make the latik toppings.
The coconut latik is one of the easiest toppings to make with only one ingredient: the coconut cream. Basically you are going to cook the coconut cream until it curdles. Stir gently and continuously to avoid burning. At the end, you will have solid curds and the coconut oil. Strain the mixture to separate the oil and the coconut curd. The solid curds will be the coconut latik.
When the ube maja is set, add some latik toppings on top. Serve and enjoy!
Ube Maja with Latik
5 cups coconut milk
1 can evaporated milk (370mL)
1 can ube flavoured condensed milk (300mL)
1 ½ cup cornstarch
1 cup water
- For the coconut latik:
1 cup coconut cream
- In a large sauce pan, put 5 cups of coconut milk, 1 can evaporated milk (370mL), 1 can ube flavoured condensed milk (300mL). Mix well. Add two drops of ube flavouring and mix well (optional). Cook under medium heat. Heat the mixture under medium heat.
- In a bowl, put 1 ½ cup cornstarch and 1 cup water. Dissolve well and make sure that there are no lumps. Set aside.
- When the milk mixture is boiling, turn the heat into low heat. Pour the cornstarch and water mixture gently while stirring continuously. Stir vigorously and continuously until the mixture becomes smoother. Stir for 8 to 10 minutes. When smooth, remove from heat and transfer to a tray immediately since the mixture sets very fast.
- Smoothen the top. Set aside to cool.
- For the latik toppings, add 1 cup of coconut cream in a pan. Cook in low heat until it boils and curdles. When it starts to boil, stir occasionally to prevent the curd from sticking at the bottom. Cook until the curds become light brown. Remove from heat and immediately strain the coconut curd from the oil.
- Place a slice of the ube maja in a banana leaf and add the latik toppings.
- Serve and enjoy!