Maja Blanca with Corn

Maja Blanca is a Filipino dessert made primarily from coconut milk.  Also known as coconut pudding.  It is usually served during fiestas and other holidays, especially Christmas.

I made it yesterday morning just for our snack here at home! :)

4  cups coconut milk
1  cup cornstarch
14  oz. condensed milk
3/4  cup fresh milk
3/4  cup granulated sugar
15  oz. whole sweet kernel corn
5  tablespoons grated coconut

1.  Pour the coconut milk in a cooking pot and bring to a boil.
2.  Add the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
3.  Simmer for 8 minutes.
4.  Combine fresh milk and cornstarch then whisk until the cornstarch is diluted.
5.  Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
6.  Allow to cook while stirring until the mixture reaches your desired thickness.
7.  Pour the  mixture in a serving tray then arrange and flatten the top using a flat tool such as wooden spatula.
8.  Cool down then refrigerate for at least 1 hour.
9.  Garnish with toasted grated coconut.
10.  Serve cold.



courtesy of Panglasang Pinoy

Maja Blanca

Maja Blanca is a Filipino dessert made primarily from coconut milk. It is also known as coconut pudding or coconut cake. It has a consistency of thick gelatine and a delicate flavor. As the name suggests, the dish is creamy white in color. It is an all-time favorite dessert during family gatherings and special occasions and it's very easy to make it.

This is my mom's Maja Blanca! :)

2/3 cup cornstarch
2/3 cup sugar
1 can cream-style corn
2 cups coconut milk
3 tablespoons butter
1 teaspoon vanilla
latik (browned coconut cream curds)

Combine all the ingredients in a shallow pan. Cook with constant stirring until thick. Transfer to a molder. Chill until set.

To prepare latik, extract kakang gata from one big coconut. Transfer gata to a karajay or pan. Cook over high fire until it begins to elude oil. Lower heat and continue cooking until the curd separates from the oil. Keep the oil for other uses and use the latik to top maja blanca, sapin sapin or suman.

* Kakang gata - is the first pressing of the coconut milk.

* You can use toasted coconut grated coconut instead of latik


Courtesy of The Maya Kitchen