Get a load of creamy with this dessert! 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 velvety and sweet dessert that is perfect for holidays or any special occasion!
Do you enjoy ube desserts? Then you're going to love this Ube Cassava Cake and Ube Milkshake recipe!
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What is Maja Blanca?
Maja Blanca (Coconut Pudding) is a popular Filipino dessert made mainly of milk, cornstarch, and corn kernels, which are boiled and stirred over low heat until it has a thick, creamy, and velvety texture.
This light, sweet, and refreshing delicacy is a good recipe to start with for beginners. It's super easy to cook and lets you enjoy the ube flavor in every bite!
In this recipe, also known as maja de ube, we add ube halaya (purple yam jam) in the ingredients. It makes a delightful combo of ube, corn, and coconut milk in one kakanin or dessert!
The Story Behind Ube Maja Blanca
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. 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 include maja buko pandan, maja maiz, and squash maja blanca.
Where Ube Maja Blanca Comes From
This dish developed in the Philippines during the Spanish colonial period. It was inspired by Spanish milk puddings. Filipino cooks adapted it using coconut milk and cornstarch. It is a newer Filipino variation made with purple yam jam and ube flavoring.
When is Ube Maja Blanca Typically Enjoyed?
Ube Maja Blanca is often enjoyed during Christmas and New Year celebrations. It is also popular at birthdays, fiestas, potlucks, and family reunions. You can also serve it as a chilled dessert or afternoon snack any time of year.
Ingredients
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
Instructions
Prepare the slurry
In a bowl, whisk together cornstarch and water until completely smooth.
Then, 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. Then, lightly grease a 9x13-inch dish.
Pour the mixture evenly into the prepared dish.
Refrigerate for at least 2 hours, or until fully set. Then, slice and serve chilled!
Substitutions & Variations
- Ingredient Swap
You may use agar-agar (gulaman in Filipino) if cornstarch is unavailable. - Variation
Topping options: grated cheese, latik or coconut curds, corn kernels, toasted desiccated coconut, coconut sport strings (macapuno), and ground nuts. - Mistake to Avoid
Avoid any burnt spots at the bottom by stirring continuously! The mixture has to be very thick so that it will set once you transfer it onto a pan.
Storage Tip
Put the maja blanca in an airtight plastic container or cover it with plastic wrap, then refrigerate for 3-4 days. Also, make sure to refrigerate this dessert first before serving. It will help the pudding set and will make slicing and serving much easier.
FAQs
Classic Ube Maja Blanca
Ingredients
- 1 cup cornstarch
- 1 cup water
- 27 ounces coconut milk
- 1 can sweetened condensed milk 14 ounces
- 12 ounces whole milk
- 1 cup ube halaya
- 1 ½ cups brown sugar
- 4 teaspoons ube extract
- ¼ cup canned corn kernels drained
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, Chill and Serve
- Lightly grease a 9x13-inch dish.
- Pour the mixture evenly into the prepared dish.
- Let it cool at room temperature until it is no longer hot.
- Refrigerate for at least 2 hours, or until fully set.
- Slice and serve chilled.
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Hosting a party and need a colorful make-ahead dessert? This Ube Maja Blanca is creamylicious, easy to prepare, and looks beautiful on any dessert table.
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 💛