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
Scale
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.
