Also known as coconut pudding, maja blanca is a Filipino dessert made from coconut milk, starch and sugar that is usually served during town festivals and special holidays.
Obviously, maja blanca is an adapted version of a traditional Spanish dessert manjar blanco, which is similar to desserts such as blancmange, meaning “white delicacy.”
Its traditional preparation is relatively easy – just coconut milk, cornstarch and sugar. Agar (gulaman in Filipino) can be another substitute for cornstarch.
Other versions include maja maiz that uses corn kernels and butter, thus resulting in distinctive yellow color; squash maja blanca that has squash as main ingredient; and maja de ube that uses ube (purple yam), giving a deep violet color.
Here’s the recipe!
- 4 cups coconut milk
- 3/4 cup cornstarch
- 14 ounces condensed milk
- 3/4 cup fresh milk
- 3/4 cup granulated sugar
- 15 ounces whole sweet kernel corn
- 5 tbsp toasted grated coconut
- 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 such as a wooden spatula
- Allow to cool down then refrigerate for at least 1 hour
- Garnish with toasted grated coconut (or latik if available)
- Serve cold. Share and enjoy!