Classic Ube Maja Blanca
This dessert is a creamy and velvety Filipino dessert made with coconut milk, ube halaya, and sweet corn. It is an easy make-ahead treat that is perfect for holidays, birthdays, and family gatherings.
Servings: servings
Calories: 668kcal
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.
Serving: 1gCalories: 668kcalCarbohydrates: 104gProtein: 8gFat: 26gSaturated Fat: 22gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 22mgSodium: 124mgPotassium: 527mgFiber: 1gSugar: 71gVitamin A: 213IUVitamin C: 2mgCalcium: 252mgIron: 4mg
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