INGREDIENTS:
- 4 cups ube pulp (purple yam), peeled, boiled, and mashed finely
- 3 cups fresh coconut cream (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
- 1 tbsp salt
- 1/4 cup fresh butter
- 3/4 cup cornstarch
HOW TO COOK:
- Mix all ingredients together thoroughly in a wok. Make sure mixture is free of lumps.
- Cook in medium heat.
- Turn to low when mixture 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 (optional).
IMAGE: peachesgourmet.wordpress.com
