1 cup cooked ube (grated or mashed)
2 cups cornstarch
2 cups coconut cream (thick)
4 cups thin coconut cream
2 1/2 cups sugar
latik and budbod

Add sugar to thin coconut cream (4 cups). Add mashed ube and cook over medium heat. Keep stirring while cooking. After 15 minutes, lower heat and add thick cream with (dissolved) cornstarch. Continue stirring until well blended. Once again, turn heat to high and cook until thick.Pour in pan or bilao lined with wax paper or banana leaves. Brush maja-ube with coconut milk and sprinkle latik on top. Serve with toasted coconut or budbod. Note: Add a dash of violet food coloring to highten the color of your Maja-Ube. To make latik: Boil thick cream, then, lower heat and simmer until cream curdles and oil comes out. To produce more latik and oil, stir once or twice only. Cook until latik becomes brown. Drain. To make budbod: Add 1/2 cup brown sugar to every cup of coconut ‘sapal’ or grated coconut wherein milk was extracted. Cook and toast over low heat until brown.

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