This Maja de Ube is so delicious! You must try it too. You only need around 6 main ingredients and a few extra seasoning. Throw it together in a wok and keep mixing it. Once you see a perfect smoothness and it looks shiny then you are ready to turn off heat.
Remember to give a small allowance, it becomes thicker as it gets cool.
Maja de Ube Recipe
3 cups fresh coconut cream, with no water added
1 cup fresh milk
1 cup evaporated milk/whole milk
1 cup water
5 pc pandan leaves
2 cups white sugar
4 cups ube pulp (yam), peeled, boiled and mashed finely
1 tbsp salt
1/4 cup butter
3/4 cup cornstarch
1. Line a bilao (round tray) with wilted greased banana leaves or greased aluminum foil/any container. Set aside.
2. In a wok, mix all ingredients together thoroughly. Make sure mixture is free of lumps. Cook in medium heat.
3. Turn to low when maja starts to boil. Stir continously to prevent mixture from scorching. When mixture starts to glisten, maja is fully cooked.
4. Immediately transfer into a large bilao to set. Discard pandan leaves. Garnish with latik and some latik oil to make it moist before serving. Serve and enjoy!
This recipe goes well with:
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