Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk, evaporated milk, sweetened condensed milk, and corn, resulting in a rich, smooth, and slightly sweet pudding. This recipe combines the natural sweetness of corn with velvety coconut flavors, thickened with cornstarch and enhanced with butter for a glossy finish. Served chilled and typically garnished with toasted coconut, latik, cheese shreds, or crushed roasted peanuts for added texture and flavor.
Ingredients
Scale
Base Mixture
- 2 cans Full-fat coconut milk
- 1 can Evaporated milk
- ¾ cup Sweetened condensed milk
- a pinch Salt
Thickener
- 1 cup Cornstarch
- 1 cup Water (for slurry)
Add-ins
- 1 to 1.5 cups Whole kernel corn (canned, frozen, or fresh)
- to taste tablespoons Sugar (optional)
- 2 tablespoons Butter
Garnishes
- Toasted Coconut
- Cheese Shreds
- Latik (Coconut caramel)
- Crushed Roasted Peanuts
Instructions
- Prepare the Cornstarch Slurry: In a bowl, whisk together 1 cup of cornstarch with 1 cup of cold water until the mixture is smooth and free from lumps, ensuring even thickening later.
- Combine Milks and Salt: Place a pot over medium-low heat and add 2 cans of coconut milk, 1 can of evaporated milk, ¾ cup sweetened condensed milk, and a pinch of salt, stirring gently to combine the rich creamy base.
- Add Corn Kernels and Heat Through: Stir in 1 to 1.5 cups of whole kernel corn, whether canned, frozen, or fresh, letting the mixture warm through evenly without boiling to preserve texture.
- Incorporate Cornstarch Slurry: Gradually pour in the cornstarch slurry while continuously whisking to prevent lumps, cooking the mixture gently until it thickens to a creamy pudding consistency.
- Add Butter: Remove the pot from heat and stir in 2 tablespoons of butter until fully melted, enhancing the gloss and rich flavor of the dessert.
- Set the Mixture: Pour the prepared mixture into a lightly greased pan and allow it to cool at room temperature for 30 minutes to start firming up.
- Refrigerate Until Firm: Place the pan in the refrigerator for 1 to 2 hours or until the maja blanca is fully set and cold, making it easier to slice.
- Serve with Garnishes: Slice into squares and serve chilled. Top with toasted coconut, cheese shreds, latik, or crushed roasted peanuts for added texture and traditional Filipino flavor.
Notes
- You can adjust the sweetness by adding more or less sweetened condensed milk or sugar based on your preference.
- Using full-fat coconut milk ensures a creamy, silky texture essential for an authentic maja blanca.
- Be careful when whisking in the cornstarch slurry to avoid lumps and to cook the mixture on medium-low to prevent burning.
- Garnishes are optional but add lovely texture contrasts and traditional flavors.
- Leftover maja blanca should be stored in the refrigerator and consumed within 3 days for best freshness.
