Creamy Maja Blanca Recipe
Maja blanca is a popular Filipino coconut pudding dessert made with coconut milk, cornstarch and whole kernel corn. Made extra creamy with evaporated and condensed milk with latik on top, it’s perfect for dessert or snack.
Equipment
- Pan and whisk
- Wooden spoon
- Spatula
- 7x7 baking pan
- Measuring cups
Ingredients
- 1 cup coconut cream (for making latik)
- 1 can (13.5oz/400ml) coconut milk
- 1 and ½ cups evaporated milk
- 1 cup condensed milk
- ¼ cup white sugar
- pinch of salt
- ½ cup Corn puree (blended whole kernel corn using ¼ cup of juice)
- ½ cup whole kernel corn
- 1 cup cornstarch dissolved with ¾ cup milk
Instructions
- Prepare the latik. Pour the coconut cream (kakang gata) in a medium pan. Turn on heat to medium and let the cream cook. Stir continuously until coconut curds form and becomes brown. When it turns brown remove from heat as it will still cook in the hot oil. Transfer to a bowl and set aside until ready to use.
- Cooking the maja blanca. In a large pot, combine coconut milk, evaporated milk, condensed milk, sugar and salt. Mix until well combined. Add corn puree and stir until just blended.
- Turn on heat to medium and bring to a gentle simmer. Mixing until sugar is completely dissolved.
- Add whole kernel corn and cook for about 2 to 3 minutes.
- In a small bowl, combine cornstarch and milk. Stir well until cornstarch is dissolved.
- Gently pour cornstarch mixture into milk mixture, continuously whisking to prevent lumps. Continue to cook, whisking vigorously, until mixture thickens.
- Grease bottom and sides of a 7"x7" baking dish with coconut oil.
- Transfer mixture while hot into the prepared dish. Evenly distribute and smooth top with a greased spatula.
- Allow to cool completely.
- Sprinkle latik on top and cut into serving sizes.
- Share and enjoy!
