Ube Maja Blanca with Latik
A creamy Filipino coconut pudding flavored with ube and topped with golden, caramelized coconut curds. This easy ube maja blanca recipe is perfect for merienda, celebrations and family gatherings.
Equipment
- Large saucepan
- Small mixing bowl
- Whisk
- Spatula
- Measuring cups and spoons
- Serving tray or mold
- Frying pan
- Fine mesh strainer
Ingredients
For the Ube Maja Blanca
- 5 cups coconut milk
- 1 can evaporated milk 370 mL
- 1 can ube-flavored condensed milk 300 mL
- 1 ½ cups cornstarch
- 1 cup water
- 2 drops ube flavoring optional
For the Coconut Latik
- 1 cup coconut cream
Instructions
Prepare the Ube Maja
- In a large saucepan, combine the coconut milk, evaporated milk, and ube-flavored condensed milk. Add the optional ube flavoring and whisk until well combined.
- Cook over medium heat, stirring occasionally to prevent the mixture from scorching.
- In a separate bowl, combine the cornstarch and water. Stir thoroughly until the cornstarch is completely dissolved and free of lumps.
- Once the milk mixture begins to boil, lower the heat.
- Stir the cornstarch mixture again, then slowly pour it into the hot milk mixture while stirring continuously.
- Keep stirring for about 8–10 minutes, or until the mixture becomes thick, smooth, and glossy.
- Remove from heat and immediately transfer the maja into a clean tray or mold.
- Smooth the surface with a spatula and allow it to cool completely. Chill until firm.
Prepare the Coconut Latik
- Pour the coconut cream into a clean pan.
- Cook over low heat until the coconut cream begins to boil and separate.
- Stir occasionally to prevent the coconut curds from sticking to the bottom.
- Continue cooking until the coconut curds turn light golden brown.
- Remove from heat and immediately strain the coconut curds from the coconut oil.
- Set the golden-brown latik aside to cool.
Serve
- Once the ube maja has completely set, slice it into squares or your preferred serving size.
- Place the slices on a serving plate or banana leaf.
- Top generously with the prepared coconut latik.
- Serve chilled and enjoy!
Notes
- Stir the cornstarch slurry again immediately before adding it to the milk because cornstarch settles quickly.
- Add the cornstarch mixture slowly while stirring continuously to create a smooth, lump-free maja.
- Once the mixture thickens, transfer it to the tray immediately because maja blanca sets quickly.
- For a stronger ube flavor and deeper purple color, add a few drops of ube flavoring. This is optional because the ube-flavored condensed milk already provides flavor.
- Cook the coconut cream over low heat when making latik. The curds can burn quickly once they begin turning brown.
- Strain the latik immediately after reaching a light golden-brown color to prevent the residual heat from over-browning the curds.
- Chill the maja before serving for a firmer texture and refreshing taste.
- For a more traditional presentation, serve individual slices on banana leaves before adding the latik.
- The coconut oil separated while making latik can be saved and used for other cooking or baking purposes.
Nutrition
Calories: 270kcalCarbohydrates: 40gProtein: 4gFat: 10gSaturated Fat: 8gSodium: 70mgFiber: 1gSugar: 23g
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