Maja Blanca is a traditional Filipino dessert that is soft, creamy, and pudding-like. Made primarily from coconut milk, corn, and cornstarch, this delightful dish is perfect for celebrations or casual gatherings. It has a smooth, custard-like consistency and a delicate sweetness that is universally loved. The best part? It’s quite simple to make! This article will walk you through each step, provide tips to ensure success, and answer common questions about the dessert.
What is Maja Blanca?
Maja Blanca, sometimes called “coconut pudding,” is a popular Filipino kakanin (a category of sticky rice or coconut-based desserts). The dessert gets its rich flavor from coconut milk and is thickened using cornstarch. It is often topped with toasted coconut flakes or latik (toasted coconut curds), which adds an extra layer of texture and flavor. Some versions of Maja Blanca also include corn, giving it a slightly sweet and crunchy bite.
This dish is typically served chilled and cut into squares or rectangles. It is easy to prepare and can be made ahead of time, which makes it a favorite at Filipino fiestas and special occasions.
Ingredients Needed to Make Maja Blanca
To make Maja Blanca, you will need simple ingredients, many of which are staples in Filipino households. The basic recipe includes the following:
Basic Ingredients:
- 4 cups coconut milk
- 1 cup cornstarch
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1/2 cup white sugar
- 1 cup whole kernel corn (optional)
- 1/2 cup water
For the Toppings (Optional):
- Toasted coconut flakes
- Latik (toasted coconut curds)
You can find all of these ingredients in most grocery stores, especially in Asian markets. If you want to add a little twist to the traditional recipe, you can include other ingredients like grated cheese for a savory-sweet version.
SEE ALSO: How to Prepare Baked Egg Custard
Step-by-Step Guide to Making Maja Blanca
Now that you have gathered all the necessary ingredients, let’s go through the step-by-step process of preparing this delightful dessert.
Step 1: Prepare the Coconut Milk Base
Start by preparing the coconut milk mixture. In a large saucepan or pot, pour the 4 cups of coconut milk. Heat it over medium heat. Coconut milk forms the creamy base of the Maja Blanca, so it’s essential to get this part right.
As you heat the coconut milk, stir continuously to prevent it from curdling or sticking to the bottom of the pan. You don’t need to bring it to a boil—just make sure it’s heated through.
Step 2: Add the Sweeteners and Milk
Once the coconut milk is hot but not boiling, add the sugar, sweetened condensed milk, and evaporated milk. Stir the mixture thoroughly to dissolve the sugar and blend everything well.
Sweetened condensed milk adds a rich sweetness to the dish, while evaporated milk adds more creaminess without making it too heavy. Stir the mixture until all the components are well combined, ensuring that the sugar is fully dissolved.
Step 3: Add Corn (Optional)
At this point, you can add the whole kernel corn if you like. The corn adds a nice texture and complements the sweetness of the Maja Blanca. If you are using canned corn, be sure to drain the corn well before adding it to the mixture.
This step is optional, and if you prefer a smoother Maja Blanca, you can skip it. However, adding corn is traditional in many Filipino households and is highly recommended if you enjoy the flavor contrast.
Step 4: Prepare the Cornstarch Mixture
While your coconut milk mixture is heating, prepare the cornstarch slurry. In a separate bowl, combine the cornstarch with 1/2 cup of water. Stir well until the cornstarch is fully dissolved, ensuring there are no lumps. This slurry is crucial because it will thicken your Maja Blanca to the perfect pudding-like consistency.
Step 5: Add the Cornstarch Slurry
Once your coconut milk mixture has been simmering for about 10-15 minutes and everything is well combined, it’s time to add the cornstarch slurry.
Important Tip: Before adding the cornstarch mixture, lower the heat to medium-low. Slowly pour the cornstarch mixture into the coconut milk mixture while continuously stirring. This will prevent the cornstarch from clumping and ensure a smooth texture.
As you stir, you will notice the mixture thickening quickly. Keep stirring constantly to avoid lumps from forming. Continue cooking for about 5-7 minutes until the mixture becomes thick and glossy.
Step 6: Pour the Mixture into a Mold
Once the mixture has thickened to a smooth, pudding-like consistency, it’s time to transfer it to a mold. Choose a wide, shallow container (such as a rectangular baking dish or glass pan) for your Maja Blanca.
Grease the mold lightly with a small amount of oil or butter to make it easier to release the Maja Blanca later. Pour the hot mixture into the mold and spread it out evenly using a spatula. Make sure to smooth out the surface for a more polished look.
Step 7: Let it Cool and Set
After pouring the Maja Blanca mixture into the mold, allow it to cool at room temperature for about 30 minutes. Once it has cooled slightly, transfer it to the refrigerator to chill for at least 1-2 hours. Chilling is an essential step because it helps the dessert firm up, making it easier to slice and serve.
Step 8: Prepare the Topping (Optional)
While waiting for your Maja Blanca to chill, you can prepare the topping. The most traditional topping is latik, which is made by simmering coconut cream until it curdles and toasts into small, golden-brown bits.
How to Make Latik:
- Pour 1 cup of coconut cream into a pan.
- Heat it over medium heat and let it simmer until all the liquid evaporates and only the oil and coconut solids remain.
- Stir occasionally, and cook until the solids turn golden brown. These toasted coconut bits are called latik.
- Drain the latik from the oil and set it aside to cool.
Alternatively, you can top your Maja Blanca with toasted coconut flakes or even grated cheese, depending on your preference.
Step 9: Slice and Serve
Once the Maja Blanca has fully set in the refrigerator, it’s ready to serve. Carefully run a knife along the edges of the mold to loosen the dessert. Slice the Maja Blanca into squares or rectangles and transfer them to a serving plate.
Sprinkle your topping of choice—latik, toasted coconut flakes, or grated cheese—on top before serving.
Maja Blanca is best served chilled, but it can also be enjoyed at room temperature. It’s creamy, sweet, and perfect for any occasion!
Tips and Tricks for a Perfect Maja Blanca
1. Prevent Lumps by Stirring Constantly
When adding the cornstarch slurry to the coconut milk mixture, it’s crucial to stir continuously. This prevents lumps from forming and ensures a smooth, pudding-like texture.
2. Adjust the Sweetness to Taste
The recipe calls for both sweetened condensed milk and sugar, but you can adjust the sweetness according to your preference. If you prefer a less sweet version, reduce the amount of sugar or condensed milk.
3. Use Fresh Corn for Added Texture
If you want your Maja Blanca to have more texture and flavor, use fresh corn instead of canned corn. Simply boil the fresh corn, remove the kernels, and add them to the coconut milk mixture.
4. Make Latik for a More Traditional Flavor
Latik adds a nutty, toasted flavor that perfectly complements the creamy Maja Blanca. While it takes a little extra time to prepare, it’s well worth the effort if you want to stick to a traditional recipe.
Variations of Maja Blanca
Maja Blanca has several regional variations and modern twists that you can explore to create different flavors:
1. Maja Blanca with Ube
Ube (purple yam) is another popular Filipino ingredient that pairs well with Maja Blanca. You can add mashed or pureed ube to the coconut milk mixture to create a vibrant purple-colored version of this dessert.
2. Maja Blanca with Cheese
For a savory twist, some people like to sprinkle grated cheese on top of the Maja Blanca. The saltiness of the cheese balances the sweetness of the coconut pudding.
3. Maja Mais
As mentioned earlier, Maja Blanca can be made with whole kernel corn. Some recipes increase the amount of corn to make Maja Mais, which has more corn kernels embedded throughout the dessert.
Conclusion
Maja Blanca is a simple yet delicious Filipino dessert that combines the rich creaminess of coconut milk with the sweetness of corn and condensed milk. It’s easy to make and can be customized with various toppings and ingredients. Whether you stick with the traditional recipe or try a modern variation, Maja Blanca is sure to be a hit at any gathering. Give it a try, and enjoy the taste of this classic Filipino treat!
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