How to Make Maja Blanca - A Step-by-Step Guide

Maja Blanca is a popular Filipino dessert that is made from coconut milk, cornstarch, and sugar. It is a creamy and delicious treat that is often served at special occasions and family gatherings. The name "Maja Blanca" is derived from the Spanish word "maja" which means humble, and "blanca" which means white, referring to the dessert's simple and pure white color.

Originating from the Philippines, Maja Blanca has become a beloved dessert in many Filipino households, and it is often s...

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Ingredients

  • 1 (14-ounce) can full-fat unsweetened coconut milk (5 - 20% fat)
  • 1/2 cup white sugar
  • 1/2 cup cornstarch
  • 2 14-ounce cans) unsweetened coconut cream
  • 3/4 cup canned cream-style corn
  • 1/4 cup fresh or frozen corn kernels (Optional)

Information

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 12
  • Yield: 1 (8-inch) pudding

  • Gather ingredients.
  • To make the latik: Bring coconut milk to a boil in a large nonstick skillet over high heat. Continue to boil, stirring occasionally, until oil begins to separate from the milk, about 5 minutes.
  • Reduce heat to medium. Continue to cook, scraping the bottom of the skillet regularly with a heatproof spatula until only golden brown residue and oil is left, about 15 minutes. It will look a bit like ground meat, this is normal.
  • Strain mixture to separate coconut solids from the oil. The coconut solids are the latik and will be served with the pudding. Reserve the oil for another use. Cover and chill the latik until serving time.
  • Line an 8-inch square baking pan with parchment paper, extending the paper up two sides of the pan. Set aside.
  • To make the pudding: Whisk sugar and cornstarch together in a medium saucepan.
  • Stir in coconut cream, cream-style corn, and corn kernels, if using. Bring to a boil over high heat, stirring constantly, about 5 minutes. Reduce heat to medium. Continue to cook and stir until mixture is thick and bubbly, 2 minutes.
  • Pour corn mixture into the prepared pan. Cover and refrigerate until chilled, at least 2 hours or up to 24 hours before serving.
  • Invert pudding carefully onto a serving plate. Remove parchment and discard. Cut into 12 slices. Remove latik from the refrigerator. Chop finely, if desired. Sprinkle latik over each slice.
  • Nutrition

    289 cal.

    • Total Fat: 24g
    • Saturated Fat: 21g
    • Cholesterol: 0mg
    • Sodium: 47mg
    • Total Carbohydrate: 21g
    • Dietary Fiber: 2g
    • Total Sugars: 9g
    • Protein: 3g
    • Vitamin C: 3mg
    • Calcium: 9mg
    • Iron: 2mg
    • Potassium: 244mg