Maja Blanca Recipe – Maja Blanca (Coconut Milk Pudding with corn)
What is Maja Blanca?
Commonly served at Fiestas, holidays and special occasions. It a coconut pudding that is basically a combination of coconut milk, milk, cornstarch, and sweetener. What I like best about it is the texture; soft and light.
You may add corn kernels to give some contrast. Some use sugar as a sweetener but I opted to use sweetened condensed milk to make it creamier.
The original Maja Blanca is topped with ‘latik’- that is what coconut milk becomes when simmered under medium fire for some time. This process will give you coconut oil and some brown solids, or ‘latik’ as we call it, which is common toppings for rice cakes and other Filipino desserts.
- 1 can (13.5 fl oz) coconut milk
- 1 1/2 cup evaporated milk – or fresh milk
- 1 cup sweetened condensed milk
- 3/4 cup cornstarch – – dissolved in 3/4 cup milk
- 1/2 cup corn kernel – – drained
- 1/2 cup desiccated coconut
- butter or margarine – – for greasing pan
- Grease a (21x21cm) square pan with butter or margarine. Set aside.
- Combine coconut milk, milk and condensed milk in a pot and bring to boil over medium heat while stirring occasionally.
- Add the corn kernel. Pour in the cornstarch mixture and stir constantly and quickly until the texture turns into a paste-like consistency. Remove from heat and transfer to greased pan immediately. Gently tap the pan on the kitchen counter a couple of times to get rid of trapped bubbles and even out the surface with spatula or spoon. Let the Maja Blanca settle and cool down.
- Toast the coconut flakes in a pan over low fire until browned. Stir constantly to avoid burning them. Set aside.
- Sprinkle top with toasted coconut flakes.