Ube Maja Blanca

 

Ube Maja Blanca

Ingredients

Plain Maja Blanca Layer:

  • 1 cup MAYA Cornstarch
  • 1 cup sugar
  • 4 cups thin coconut milk
  • 1 cup whole corn kernels

Ube Maja Blanca Layer:

  • ½ cup MAYA Cornstarch
  • 40 grams ube powder
  • 3 cups thin coconut milk
  • 1 teaspoon ube flavoring
  • ½ cup whole kernel corn

Latik:

  • 2 cup thick coconut milk
  • 3 tablespoons sugar

Instructions

  1. Make sweet latik for topping: Place thick coconut milk and sugar in a pan and simmer until oil separates from the milk solids, continue cooking until lightly browned, pass through a strainer to remove excess coconut oil.
  2. Use the coconut oil to grease a rectangular dish.
  3. For the plain maja blanca layer: place the corn kernels in a food processor and pulse until coarse. Set aside. In a medium sized sauce pan mix together cornstarch, coconut milk and sugar. Let it rest for 5 minutes or so. Cook over medium low heat stirring constantly until mixture thickens, add in the corn. Set side while you make the ube layer.
  4. For the ube maja blanca layer: place the corn kernels in a food processor and pulse until coarse. Set aside. In a medium sized sauce pan mix together cornstarch, coconut milk, ube powder, ube flavoring and sugar. Let it rest for 5 minutes or so. Cook over medium low heat stirring constantly until mixture thickens, add in the corn.
  5. On the greased glass dish, pour alternately the plain and ube maja blanca mixture. Place in the refrigerator to set. You may brush top with the drained coconut oil, to prevent the top from drying.
  6. Cut into desired serving, sprinkle with latik and serve.

Recipe Notes

Yield: 8-10 servings

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