Authentic Filipino Maja Blanca Recipe: A Coconut Milk Pudding Delight

Ingredients

  • 4 cups of coconut milk
  • 3/4 cup of cornstarch
  • 1/4 cup of sugar
  • 1/2 cup of sweet corn kernels
  • 1 can of condensed milk (14 ounces)
  • 1/2 cup of water
  • 1/4 cup of desiccated coconut (for garnish)

Steps and instructions

  1. In a large saucepan, combine the coconut milk, condensed milk, and sugar. Cook over medium heat, stirring continuously until the sugar is dissolved.
  2. In a separate bowl, dissolve the cornstarch in water. Ensure it is smooth with no lumps.
  3. Slowly pour the cornstarch mixture into the saucepan, stirring continuously. Continue to cook over medium heat.
  4. Add the sweet corn kernels to the mixture. Stir continuously to prevent the mixture from sticking to the bottom of the pan.
  5. Cook the mixture until it becomes very thick. This will take about 15 to 20 minutes.
  6. Pour the mixture into a greased mould or dish. Smooth the surface with a spatula or spoon.
  7. Allow the Maja Blanca to cool and set. This will take 1 to 2 hours.
  8. While the Maja Blanca is setting, toast the desiccated coconut in a small pan over medium heat until golden brown. Set aside to cool.
  9. Once the Maja Blanca has set, sprinkle the toasted desiccated coconut on top as garnish before serving.

Tools for making

Recipe variations

  • Replace the sweet corn kernels with other add-ins such as diced fruits (e.g., mango, pineapple, or jackfruit) or shredded coconut.
  • Add a layer of crushed graham crackers or biscuit crumbs as a crust before pouring the Maja Blanca mixture.
  • Experiment with different flavors by adding extracts like vanilla, pandan, or almond.
  • For a vegan version, substitute the condensed milk with coconut cream and use a plant-based sweetener instead of sugar.
  • Add a touch of color by using food coloring in the mixture. You can create various hues and swirls for a visually appealing Maja Blanca.
  • Incorporate chopped nuts, such as cashews or pistachios, into the Maja Blanca for added texture and flavor.
  • Create a chocolate version by mixing in cocoa powder or melted chocolate into the mixture.
  • For a unique twist, replace the cornstarch with rice flour or glutinous rice flour to achieve a different texture and taste.
  • Add a layer of caramelized sugar or dulce de leche on top of the Maja Blanca for a caramel flavor.

Recipe overview

Maja Blanca is a traditional Filipino dessert that's rich, creamy, and mouthwateringly delicious. This recipe uses coconut milk as the base, combined with sweet corn kernels for a delightful texture contrast, and is topped with toasted desiccated coconut for an extra burst of flavor. Its smooth, jelly-like consistency makes it a delight to eat. This dish is relatively easy to prepare, and despite its exotic name and decadent flavor, it requires just a few simple ingredients. The process involves cooking the mixture over medium heat and allowing it to set in a mold, resulting in a dessert that's not only delicious, but also visually appealing. Enjoy making this delightful treat and savor every creamy bite!

Common questions

  1. Can I use fresh coconut milk instead of canned? Absolutely! You can use freshly extracted coconut milk instead of canned coconut milk. Just make sure it is strained and measure 4 cups for this recipe.
  2. Can I use regular milk instead of condensed milk? Condensed milk adds sweetness and creaminess to the Maja Blanca. If you don't have condensed milk, you can substitute it with regular milk, but you may need to adjust the amount of sugar to taste.
  3. Can I use frozen corn kernels? Yes, you can use frozen corn kernels if fresh corn is not available. Thaw the frozen corn kernels before adding them to the mixture.
  4. How do I prevent lumps in the cornstarch mixture? To prevent lumps, make sure to dissolve the cornstarch in water before adding it to the saucepan. Stir it well until smooth before pouring it into the mixture.
  5. Can I make this recipe ahead of time? Yes, you can make Maja Blanca ahead of time. Once it has cooled and set, you can store it in the refrigerator for up to 2 days. Just make sure to sprinkle the toasted coconut garnish before serving.

Serving dishes and utensils

  • Saucepan - for cooking the mixture over the heat
  • Spatula or spoon - for stirring and smoothing the mixture
  • Bowl - for dissolving the cornstarch in water
  • Mould or dish - for pouring and setting the Maja Blanca
  • Small pan - for toasting the desiccated coconut

Origin stories

Maja Blanca is a beloved dessert in the Philippines, often served during fiestas and during the holiday season. Its origin is a testament to the country's rich history and cultural amalgamation. The dish is an adaptation of the traditional Spanish dessert, 'manjar blanco', which directly translates to 'white delicacy'. But the Filipino version takes a tropical twist, utilizing locally abundant ingredients such as coconut milk and sweet corn kernels. It is often dubbed as the 'Coconut Pudding', owing to its creamy, velvety texture and mild sweetness. Over time, Maja Blanca has become a symbol of Philippine hospitality, as it is often made in large quantities to accommodate the communal nature of Filipino gatherings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.