Let us go Pinoy style in this maja blanca recipe! Yes, we have it here in Cooking Pinoy
This creamy, luscious Filipino dessert is to crave for! Every town’s market area surely has a stall where you can buy this coconut pudding. As implied in the name, it is mainly made of coconut milk. This white-colored dessert has a thick consistency like a gelatine. With its texture, it may be likened to panna cotta, but their flavors differ due to the coconut milk used in the former. The kind of milk used also makes it distinct from the Spanish manjar blanco; maja blanca is an adaptation of this dish.
Maja is not just common during fiestas, holidays, or Christmas season; it is available everyday as meryenda! You can either buy it from that stall in palengke or order it per bilao or woven tray from someone whom you know can cook this. However, if you want to try doing it your own and cut your cost, then you should learn this recipe.
You will be surprised at how easy the preparation is. You will just stir the ingredients in until the desired consistency. Coconut milk, not coconut cream, is the main ingredient, along with cornstarch. Sugar, condensed milk, and corn kernels are also added, but they are actually not traditionally part of the recipe. This recipe also uses grated cheddar cheese as toppings. But do you know what is that other topping that goes best with your maja? Latik! It is the original topping used. Latik is browned coconut cream curds. Other variations include the addition of ingredients that cause the original white color to change; the use of butter and squash makes it yellow, while ube makes it purple. Interesting, right?
What are you waiting for? You have tried it before. And you have loved this kakanin. So do not deny yourself with this goodness! Have a break! Have a maja! Yum!
- 400 ml coconut milk
- 4-5 cups fresh milk
- 1 condensed milk
- 1 kilo sugar
- 400 grams cornstarch
- 15 ounces whole sweet kernel corn
- cheddar cheese (grated)
- Pour the coconut milk in a cooking pot and bring to a boil
- Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed
- Simmer for 8 minutes
- Combine the fresh milk and cornstarch then whisk until the cornstarch is diluted
- Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly
- Allow to cook while stirring until the mixture reaches your desired thickness
- Pour the mixture in a serving tray then arrange and flatten the top using a flat tool
- Allow to cool down then refrigerate for 1 hour
- Garnish with grated cheddar cheese