- In the Philippines, basically ube or purple yum is cooked with sugar and eaten as a sweetened dessert or jam called halaya ube which is a bright violet color. Gradually, it became an ingredient in many desserts like the fruity halo halo, cakes, cookies, candies,jams, ice cream, maja, etc.
- an exciting way to make maja. This version is made with a combination of mashed ube or purple yam.
• 3 cups fresh coconut cream, with no water added
• 1 cup fresh milk
• 1 cup evaporated milk
• 1 cup water
• 5 pcs pandan(fragrant screw pine) leaves
• 2 cups white sugar
• 4 cups ube pulp (yam), peeled, boiled and mashed finely
• 1 tbsp salt
• 1/4 cup fresh butter
• 3/4 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.