One of the popular native delicacy that Filipino enjoyed most was Maja. There are several variations of maja today, one of which is the all-time Filipino favorite dessert during family gatherings and special occasions – the Maja Blanca.
Another exciting way of making delicious maja is the Maja De Ube. This new maja variation is made with a combination of mashed ube or purple yam. Making Maja de Ube is one of the easiest desserts to make. A perfect business to start at home and a good addition to your kakanin business, if you have one.
- 3 cups fresh coconut cream, with no water added
- 1 cup fresh milk
- 1 cup evaporated milk
- 1 cup water
- 5 pcs pandan(fragrant screw pine) leaves
- 2 cups white sugar
- 4 cups ube pulp (yam), peeled, boiled and mashed finely
- 1 tbsp salt
- 1/4 cup fresh butter
- 3/4 cup cornstarch
- In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps.
- Cook in medium heat.
- Turn to low when maja starts to boil.
- Stir continuously to prevent mixture from scorching.
- When mixture starts to glisten, maja is fully cooked.
- Immediately transfer into baking casserole to set.
- Discard pandan leaves.
- Slice and serve when cool.
- Top with toasted grated coconut or latik
- To prepare for toasted grated coconut or latik: 1/3 cup sugar for every 1 cup coconut meal. Roast in carajay until golden brown
Source: filipinovegetarianrecipe.com; Photo: pinoyexchange.com