Ube and maja, rolled into one? Yes! Maja de Ube gets the earthy, tarty sweetness of purple yam or more commonly known and beloved as ube. Then, add to that the gelatin goodness of your maja. Voila! The resulting maja de ube dessert is one that people can’t get enough of. The jelly and the yam are a good pair that balances the sweetness and tanginess of each other, and the consistency is very fun to chew on. Surely, this tickles the taste buds, being a fun way to cap a hearty lunch or dinner. Go grab your wok and get your sweet gelatin on.
- 3 cups fresh coconut cream, with no water added
- 1 cup fresh milk
- 1 cup evaporated milk
- 1 cup water
- 5 pc pandan (fragrant screw pine) leaves
- 2 cups white sugar
- 4 cups ube pulp (yam), peeled, boiled and mashed finely
- 1 tbsp salt
- ¼ cup fresh butter
- ¾ 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.
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