This Ube Maja Blanca is the classic Filipino coconut pudding recipe with an added ube (purple yam) flavor for a delicious twist. It's a creamy, velvety and sweet dessert that is perfect for holidays or any special occasion!
Enjoy the ube desserts? Then you're going to love these: Homemade Ube Pancakes, Ube Buchi, Ube Biko, and Ube Champorado!
What is Maja Blanca?
Maja Blanca (Coconut Pudding) is a popular Filipino dessert made mainly of coconut milk, cornstarch and corn kernels which are boiled and stirred in low heat until it has a thick creamy and velvety texture. It is an authentic Filipino variation of the creamy milk-based Spanish dessert known as manjar blanco (or blancmange in English).
“Maja” means to pound, grind, mash or reduce to pulp while “blanca” means white. Its name closely defines its white appearance and how it is made because during the Spanish period in the Philippines, the coconut meat was ground and pounded to extract the coconut milk. This dessert has many variations which includes maja buko pandan, maja maiz and squash maja blanca.
In this Ube Maja Blanca recipe, also known as as maja de ube, I added ube halaya (purple yam jam) in the ingredients which makes a delightful combo of ube, corn and coconut milk in one kakanin or dessert! This light, sweet and refreshing delicacy is a good dessert recipe to start with for beginners because it is super duper easy to cook. Give this a try!
Tips and Procedures:
- Boil the maja blanca mixture over steady low heat so that it will be cooked thoroughly.
- Remember to stir continuously to avoid any burnt spots at the bottom. The mixture has to be very thick so that it will set once you transfer it onto a pan.
- Topping options: grated cheese, latik or coconut curds, corn kernels, toasted desiccated coconut, coconut sport strings (macapuno) and ground nuts.
- You may use agar-agar (gulaman in Filipino) if cornstarch is unavailable.
- Make sure to refrigerate this dessert first before serving. It will help the pudding set, and will make slicing and serving much easier.
- Storage: Put the maja blanca in an airtight plastic container or cover it with a plastic wrap then place in the refrigerator for 3-4 days.
How to Make Ube Maja :
Listed below are all the ingredients you will need:
- cornstarch
- water
- coconut milk
- condensed milk
- whole milk
- ube halaya
- brown sugar
- ube extract
- corn kernels
Prepare the slurry
In a bowl, whisk together cornstarch and water until completely smooth.
Set aside and stir again before using (cornstarch settles quickly).
Cook the mixture
Stir until fully combined and smooth.
In a large pot over medium heat, add coconut milk, condensed milk, whole milk, ube halaya, brown sugar, and ube extract.
Bring to a gentle simmer, stirring frequently to prevent scorching.
Thicken the maja blanca
Reduce heat to medium-low.
Slowly pour in the cornstarch slurry while whisking continuously to prevent lumps.
Add canned corn kernels.
Continue whisking until the mixture thickens and becomes smooth and glossy, about 5–7 minutes. The mixture should be thick but still pourable.
Set and chill
Let cool at room temperature until no longer hot.
Lightly grease a 9x13-inch dish.
Pour the mixture evenly into the prepared dish.
Refrigerate for at least 2 hours, or until fully set.
Slice and serve chilled!
Frequently Asked Questions:
It might be because the pudding was not well cooked through or it was not stirred properly during cooking.
Maja Blanca is made mainly of coconut milk which can balance the hormonal system, improves digestion, moisturizes the skin, blood glucose and improves energy.
No, because cornstarch has a high carb content which is not good for keto dieters.
Ube Maja Blanca
Ingredients
- 1 cup cornstarch
- 1 cup water
- 27 oz coconut milk
- 1 (14 oz) can condensed milk
- 12 oz whole milk
- 1 cup ube halaya
- 1 ½ cups brown sugar
- 4 teaspoons ube extract
- ¼ cup canned corn kernels
Instructions
Prepare the slurry
- In a bowl, whisk together cornstarch and water until completely smooth.
- Set aside and stir again before using (cornstarch settles quickly).
Cook the mixture
- In a large pot over medium heat, add coconut milk, condensed milk, whole milk, ube halaya, brown sugar, and ube extract.
- Stir until fully combined and smooth.
- Bring to a gentle simmer, stirring frequently to prevent scorching.
Thicken the maja blanca
- Reduce heat to medium-low.
- Slowly pour in the cornstarch slurry while whisking continuously to prevent lumps.
- Add canned corn kernels.
- Continue whisking until the mixture thickens and becomes smooth and glossy, about 5–7 minutes. The mixture should be thick but still pourable.
Set and chill
- Lightly grease a 9x13-inch dish.
- Pour the mixture evenly into the prepared dish.
- Let cool at room temperature until no longer hot.
- Refrigerate for at least 2 hours, or until fully set.
- Slice and serve chilled.
Mommy May May says
The cornstarch and water mixture hardened when placed in the pot. This causes huge clumps of chalk. Had to use a potato smasher 🙁 this recipe also does not include the temp at what to bake at. I made the best out of it….
Simply Bakings Kitchen Team says
Hi Mommy May May 💜
Thank you so much for trying the recipe and sharing your experience! I’m so sorry it turned chalky. That definitely shouldn’t happen.
It sounds like the cornstarch may have thickened too quickly when added to the hot mixture. Cornstarch can clump if it isn’t stirred again right before pouring or if the heat is too high.
I’ve updated the instructions to make that step clearer and easier to follow.
Also, thank you for pointing out the baking step. It was definitely a mistake on my end. I truly appreciate you catching that!
If you’re open to trying it again, I recommend whisking the slurry again right before adding it and lowering the heat before pouring it in slowly while stirring continuously.
Your honest feedback is greatly appreciated. It helps make the recipe better for everyone 💛