Ube Maja Blanca

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Ube Maja is Corn Maja or Maja Blanca mixed with Ube Jam. It's a popular Filipino Kakanin.

​For this recipe, I made the traditional Corn Maja at the bottom and Ube Maja on top to give it a nice divided color in the middle. This Ube Maja is mixed with Ube Jam / Halaya and not just food color.  It is topped with grated cheddar cheese.  Latik can also be used but I find grated cheese better as the topping has Ube. 
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Preparation is simple. Combine all the ingredients (except ube jam & ube extract) then divide the mixture into 60/40. What I meant by that is to separate the mixture into two with the one mixture having more portion than the other. The other mixture with less portion will be cooked together with the Ube Jam and ube extract. First mixture will be cooked in a pan stirring constantly until thick and the same procedure for the mixture with ube. Transfer the first mixture(white color) followed by the second mixture. (ube)
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ube maja blanca recipe

Ingredients:

• 1 (14.5 oz) can cream corn
• 1 (12 oz) can evaporated milk
• 1 (13.5 oz) can coconut milk
• 1/2 can of (14 oz) condensed milk
• 1 1/2 cups fresh / whole milk 
• 1 1/4 cups cornstarch​
• 3/4 cup ube jam/ halaya - store bought or homemade
• 1 tbsp ube extract/flavor
• Grated Cheese for topping

Procedure:

• In  a large mixing bowl, combine cream corn, evaporated  milk, coconut milk, condensed milk, fresh milk and cornstarch. Stir until cornstarch is dissolved.  Mixture makes about 7 1/2  cups.
• Pour 4 cups of mixture into a large pan. Cook over low heat. Stir until mixture becomes thick and hard to stir. Remove from pan and transfer to a pan or tray.
• Using a another large pan, combine the rest of the mixture (about 3 1/2 cups), ube jam/ halaya and ube extract. Stir until mixture becomes thick and hard to stir. Transfer mixture on top of the first maja. 
• Smooth the top with a spatula greased with oil. Cool the mixture for few minutes.
• Top with grated cheese. 
• Can be served warm or cold. 

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