If you have a sweet tooth and love exploring Filipino desserts, you’re going to fall head over heels for Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe. This luscious dessert is silky, rich, and has a wonderful balance of creamy coconut goodness and the subtle sweetness and texture of corn kernels. It’s a traditional crowd-pleaser that feels both nostalgic and fresh with every bite. The best part is how simple ingredients come together to create a dish that’s both comforting and indulgent, perfect for sharing with family and friends during special occasions or whenever you want to treat yourself.
Ingredients You’ll Need
The beauty of this dish lies in its simplicity. Each ingredient plays a vital role, from creating that perfectly creamy texture to adding just the right hint of sweetness and flavor. Get ready to gather some pantry staples that you might already have, and a few fresh touches that make all the difference.
- Full-fat coconut milk: Provides a silky texture and authentic coconut flavor essential to maja blanca.
- Evaporated milk: Adds body and creaminess without overshadowing other flavors.
- Sweetened condensed milk: Brings just the right amount of sweetness; feel free to adjust to your taste.
- Cornstarch: The vital thickener that gives maja blanca its signature smooth, pudding-like consistency.
- Water: Used to make the cornstarch slurry, ensuring clump-free cooking.
- Whole kernel corn: Adds texture and a lovely pop of natural sweetness; canned, fresh, or frozen all work beautifully.
- Sugar (optional): Sprinkle in to enhance sweetness if desired; this keeps the dessert balanced.
- Butter: Stirred in at the end to impart a beautiful gloss and richness.
- Salt: Just a pinch to balance and elevate the sweetness.
- Toasted coconut: Offers a delightful crunch if you want extra texture in your topping.
- Cheese shreds: A traditional pairing that brings a savory twist.
- Latik (coconut caramel): Adds depth and an irresistible caramel flavor for garnish.
- Crushed roasted peanuts: Provides a nutty crunch that contrasts with the creamy base.
How to Make Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe
Step 1: Prepare the Cornstarch Slurry
Begin by whisking together 1 cup of cornstarch with 1 cup of cold water until the mixture is completely smooth. This slurry is the secret to that luscious, gelatinous texture that will set your maja blanca apart from any ordinary pudding.
Step 2: Combine the Milks and Sweeteners
In a pot set over medium-low heat, pour in two cans of full-fat coconut milk, one can of evaporated milk, and the sweetened condensed milk. Add a pinch of salt to balance the sweetness. Stir these together gently but thoroughly, allowing the flavors to meld as the mixture begins to warm.
Step 3: Add the Corn Kernels
Stir in your chosen 1 to 1.5 cups of whole kernel corn. Whether you use canned, fresh, or frozen corn, make sure they’re drained or thawed beforehand. The corn brings a fun texture and a subtle natural sweetness that makes this recipe so distinctive.
Step 4: Incorporate the Cornstarch Slurry and Cook Until Thickened
Slowly pour in the cornstarch slurry while whisking continuously. This prevents lumps from forming and ensures a smooth, creamy custard. Keep cooking on medium-low, stirring consistently, until the mixture thickens to the perfect pudding-like consistency—it should coat the back of a spoon and hold its shape.
Step 5: Finish with Butter for a Glossy, Rich Touch
Once thickened, immediately remove the pot from heat and stir in two tablespoons of butter. This simple addition boosts the richness and imparts a lovely shine to the finished maja blanca, making it as pleasing to the eyes as it is to the tastebuds.
Step 6: Set and Chill
Pour the creamy mixture into a lightly greased pan, then let it cool on the countertop for about 30 minutes. After cooling, transfer it to the refrigerator for 1 to 2 hours, or until fully set and firm enough to cut into neat squares. This chill time is essential to let the flavors fully develop and the texture firm up.
How to Serve Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe
Garnishes
Elevate your maja blanca by sprinkling toasted coconut flakes or latik on top. These traditional garnishes add beautiful texture, aroma, and a distinct Filipino flair that perfectly complements the creaminess. You can also add a handful of shredded cheese for a sweet-salty contrast or crushed roasted peanuts for a nutty crunch.
Side Dishes
This dessert is often enjoyed on its own as a sweet finale, but it also pairs exceptionally well with strong-flavored Filipino coffee or hot tea. On special occasions, it make a fantastic sweet companion to savory dishes like adobo or pancit, providing a cool, sweet contrast to boldly flavored meals.
Creative Ways to Present
For a charming twist, try serving your maja blanca in small glass jars or individual ramekins. Layer it with fresh fruit like mango or banana slices or a drizzle of coconut caramel for an eye-catching treat. Using themed molds or cutting into fun shapes are great ideas for parties and celebrations to wow your guests!
Make Ahead and Storage
Storing Leftovers
You can keep leftover maja blanca in an airtight container in the refrigerator for up to 3 days. Be sure to cover the surface with plastic wrap to prevent it from drying out or absorbing other fridge odors. It tastes best cold, so refrigerate promptly.
Freezing
While freezing maja blanca is possible, it may slightly alter the texture due to the coconut milk’s fat content. If you choose to freeze it, wrap it tightly in plastic wrap and place it in a freezer-safe container. Thaw it overnight in the refrigerator before serving. It’s best enjoyed fresh but freezing works in a pinch.
Reheating
Reheat gently by steaming or microwaving in short intervals. Stir occasionally to restore its creamy texture. Avoid overheating as it can cause separation of the coconut milk fats. Reheat just enough to bring warmth without losing the smoothness that makes Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe so special.
FAQs
Can I use low-fat coconut milk in this recipe?
While you can, using full-fat coconut milk yields the richest, creamiest maja blanca. Low-fat varieties will make the texture less silky and can affect the final taste. If you prefer a lighter version, consider reducing the sugar instead.
What if I don’t have evaporated milk?
Evaporated milk adds body without overpowering the coconut flavor. If you don’t have it on hand, you can substitute with more coconut milk or whole milk, but expect a slight difference in richness. The key is to keep the balance between coconut creaminess and milky texture.
Can I make this dessert vegan?
Absolutely! Substitute evaporated milk with plant-based milk such as almond or soy milk to keep it vegan. Use coconut milk for the main ingredient and avoid adding cheese as a garnish. The texture and flavor will still be delightful.
Is it possible to add flavors like pandan or vanilla?
Yes! Adding a few drops of pandan extract, vanilla essence, or even a piece of pandan leaf while cooking the milk mixture infuses a lovely aromatic profile. Just be sure to strain out pandan leaves before setting the dessert to maintain smoothness.
How can I tell when the maja blanca is fully set?
After chilling for at least 1 to 2 hours, it should feel firm to the touch and hold its shape when you run a knife around the edges. The surface will be smooth and glossy. If it’s still wobbly or sticky, give it additional time in the fridge to set properly.
Final Thoughts
There is something truly special about sitting down with a plate of Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe. It’s not just a dessert; it’s a nostalgic comfort wrapped in coconut cream and sweet bursts of corn. Whether you’re new to Filipino cooking or a longtime fan, this recipe invites you to experience the warmth and joy of homemade sweets. So gather your ingredients, roll up your sleeves, and dive into making your own delightful maja blanca—it just might become your next favorite treat to share!
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Creamy Maja Blanca with Corn: A Delicious Filipino Sweet Treat Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Stovetop
- Cuisine: Filipino
Description
Creamy Maja Blanca is a popular Filipino dessert made with coconut milk, cornstarch, and sweet corn, resulting in a silky and sweet pudding-like treat. This rich, dairy-based dessert is enhanced with butter for gloss and traditionally garnished with toasted coconut, cheese, latik, or crushed roasted peanuts for added texture and flavor.
Ingredients
Base Ingredients
- 2 cans full-fat coconut milk
- 1 can evaporated milk
- ¾ cup sweetened condensed milk
- a pinch of salt
Thickening and Corn
- 1 cup cornstarch
- 1 cup water (for slurry)
- 1 to 1.5 cups whole kernel corn (canned, frozen, or fresh)
Finishing Ingredients
- 2 tablespoons butter
- to taste tablespoons sugar (optional for sweetness)
Toppings (Optional)
- Toasted coconut
- Cheese shreds
- Latik (coconut caramel)
- Crushed roasted peanuts
Instructions
- Make the cornstarch slurry: Whisk together 1 cup of cornstarch with 1 cup of cold water until smooth, ensuring there are no lumps for easy cooking and proper thickening.
- Combine milks and season: In a pot over medium-low heat, add 2 cans of coconut milk, 1 can of evaporated milk, ¾ cup of sweetened condensed milk, and a pinch of salt. Stir gently to combine.
- Add corn and heat through: Stir in 1 to 1.5 cups of whole kernel corn into the milk mixture and let it warm up, allowing the corn flavor to infuse the mixture.
- Thicken the mixture: Gradually pour in the cornstarch slurry while continuously whisking to avoid lumps. Cook until the mixture thickens to a pudding-like consistency.
- Finish with butter: Remove the pot from heat and stir in 2 tablespoons of butter until fully melted and incorporated, giving the maja blanca a glossy finish.
- Set the dessert: Pour the mixture into a lightly greased pan and allow it to cool at room temperature for 30 minutes to settle.
- Chill before serving: Refrigerate the pan for 1 to 2 hours or until the maja blanca is fully set. Once firm, slice it into squares.
- Add toppings and serve: Garnish with toasted coconut, cheese shreds, latik, or crushed roasted peanuts as desired for added flavor and texture.
Notes
- Adjust the sugar amount based on the sweetness of your condensed milk and personal taste preference.
- You can use canned, frozen, or fresh corn kernels depending on availability.
- Ensure to whisk continuously while adding the cornstarch slurry to prevent lumps.
- Latik can be homemade coconut caramel or store-bought for convenience.
- For a richer flavor, use full-fat coconut milk rather than light versions.
- This dessert is best served chilled for the optimal creamy texture.
- Store leftovers in the refrigerator and consume within 3 days.
