Ube Maja Blanca Recipe

How to make a simple and delicious Ube Maja Blanca. 

Ube Maja Blanca Recipe. A popular Kakanin, well-loved coconut dessert and one of the easiest recipes on Filipino dessert to make. Maja Blanca is basically made with Coconut Milk, Sugar, Corn Starch, Sweet Corn Kernels, and to add a new flavor we infused it in Ube extract and to make it even more special we top it with grated cheese. This dessert is cooked over a stove-top for a short time just to thicken the coconut-cornstarch mixture. This Ube Maja Blanca is so rich, creamy, velvety, not too sweet and has a saltiness of the cheese and a little burst of sweetness from the corn kernels. The combination of Coconut Milk infuse in vanilla and Ube extract goes well together.

Serves : 10

Ingredients:

1st Layer Coconut:

• ½ cup corn starch
• ½ cup sugar
• 1 can (400ml) coconut milk
• 1 tsp. vanilla extract
• 3 tbsp. sweet corn kernels, drained

2nd Layer Ube:

• ½ cup corn starch
• ½ cup sugar
• 1 can (400ml) coconut milk
• 1 tsp. ube extract
• 3 tbsp. sweet corn kernels, drained

Topping:

• ¼ cup grated cheese

httpv://www.youtube.com/watch?v=jozTzWkC1wU

Cooking Procedure:

• First we need to prepare an 8×8 inch pan and lightly greased with oil and set aside.
• To make our Coconut Layer: In a saucepan, combine all ingredients and stir well to dissolve the sugar and corn starch. Bring to a boil over medium heat, stir continuously until you reach the sticky consistency.

• Now, we’re going to make our Ube Layer: Using the same saucepan, combine all ingredients stir well to dissolve the sugar and corn starch. Again, bring to a boil over medium heat, stir continuously until you reach the same consistency with your first batch.

• Then, fire off and pour the Ube mixture on top of your coconut mixture. Spread and flatten evenly as possible and top with grated cheese. Set aside and let it cool at room temperature, before serving.

Here’s a simple ingredients we need to make this dessert: Coconut Milk, Corn Starch, Sugar, Vanilla/Ube Extract, Sweet Corn Kernels and Grated Cheese.

Ladies and Gentlemen, I present to you, my two-tone Maja Blanca, Tan Tara Rann!!!  OMG, it looks Lovely and Pretty right?? If only you were here when I was cooking, the smell of Coconut while simmering is divine. I can’t wait to have my Love at First Bite moment (LOL). Btw, if you prefer to use the Latik toppings  go ahead. But I prefer to use cheese instead because it’s a little bit cheaper and it goes well with Ube.

Note: Maja Blanca tends to dry out when it’s refrigerated, so it’s better to cover it with a plastic wrap or place them in an airtight plastic container. Maja Blanca doesn’t have a longer shelf life, it only takes a couple days before it starts to spoil. So I highly recommend that if you want to try this recipe make it in small batches.

 A yummy Ube Maja Blancalicious treat to everyone!!! I hope you will give this recipe a try. Thanks for visiting and have a nice day!