How to make Maja De Ube
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