Ube Maja Blanca Recipe

Ube Maja Blanca is a delightful variation of our famous coconut pudding. It’s a delicious blend of purple yam and finished with golden curds of coconut. It’s a lovely dessert or snack that you’ll enjoy!

Maja de Ube Maja de Ube is an excellent version of the espesyal maja blanca from the site. The sweet coconut pudding has become among my most-loved recipes on pifansub, and I’m thrilled to bring it back with a new variation with the ube flavor.

Ube Maja Blanca Recipe

Ube Maja Blanca is a sweetened mix of evaporated coconut and condensed milk with cornstarch to make it thicker into a rich pudding. While corn is the main flavor base of traditional Maja, this one is made even more delicious with the mashed purple yam.

Latik or coconut curds are my preferred topping choices here, but you can also make use of desiccated coconut toasted and toasted coconut string (macapuno).

Tips For Help

  • Create the latik before you begin the rest of the recipe because you’ll require the coconut oil that you have rendered to coat the pan with oil.
  • If you’re using frozen packaging, be sure that you drain and thaw thoroughly since the excess liquid can influence how the pudding will be set.
  • The ube extract can be used to color, but you can choose to use more or less by the level of color you want.
  • This sweetened mixture will become thicker quickly after adding the cornstarch slurry. So beat vigorously to avoid lumps. The consistency you want is a thick paste.

How should I store and serve?

  1. Place in a container with a lid tightly fitting and then refrigerate for at least three days.
  2. The pudding is then brushed with coconut oil to impart flavor and aroma. I recommend skipping this during winter or keeping the pudding in the refrigerator because the oil will solidify into a smear of fat when temperatures are low.

Ube Maja Blanca Recipe

Maja de Ube features a vibrant purple yam flavor as a snack or for dessert. It’s topped with latik and is soft creamy, and delicious!


  1. 2 cups of coconut cream
  2. 3/4 cup sugar
  3. Four drops of UBE extract
  4. 1/2 cup of water
  5. 3/4 cup cornstarch
  6. Two cans (13.5 13.5 ounces each) of coconut milk
  7. One can (14 Ounces) of Sweetened Condensed Milk.
  8. One bottle (12 8 ounces) of evaporated milk.
  9. Two cups of cooked Ube 2 cups cooked ube,


  • In a pan set on medium-high heat, add coconut cream and bring it to a boil. Continue cooking with a stirring now and then until the liquid thickens. Reduce heat and let simmer.
  • As the oil begins separation and the solids start to form, frequently stir and scrape the sides and lower part of the pan to stop burning. Continue cooking and stirring until the curds become golden brown.
  • In a fine mesh sieve, take out the latik oil. Set aside.
  • The sides and bottom of a 9×13 baking dish in coconut oil (from cooking the latik). Set aside.
  • Mix the coconut milk with evaporated milk, condensed dairy, mashed Ube, and sugar in a large pan. Mix well until it is blended.
  • Bring to an easy boil at a medium-high temperature and frequently stir until sugar dissolves.
  • If using, add ube extract. You are using. Stir until well-dispersed.
  • In a small bowl, mix with a gentle drizzle of cornstarch water. Stir until the cornstarch has dissolved.
  • Slowly incorporate cornstarch into the milk mixture and whisk vigorously to avoid lumps. Continue cooking, whisking continuously until then it becomes a very dense paste.
  • Place the mixture in the dish you have prepared. It was smoothing the top with a lightly oil-coated spatula or a knife.
  • Allow the mixture to cool slightly, then cover it and refrigerate for 2 to 3 hours or until completely cool and set.
  • Cleanse the top with coconut oil and finish with latik. Cut into pieces to serve.

Key Points to Remember 

  • Prepare the latik before starting the other part of the recipe because you’ll require the coconut oil you have rendered for the cooking pan to be greased.
  • Sweetened milk will be very thick after the cornstarch slurry has been added, so be sure to whisk it with a lot of force to avoid lumps. The consistency you’re seeking is very thick.

Ube Maja Blanca

Want to check more recipe from this category? Check out our Sweets recipe page here.

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