Special Maja Blanca

Ready to treat your taste buds to a delightful adventure? Say hello to Maja Blanca, the Filipino dessert that’s here to steal the spotlight! Imagine the creamy goodness of coconut milk mingling with sweet corn kernels, all topped with a sprinkle of cheese—sounds dreamy, right? This easy-to-make, no-fuss dessert is perfect for any occasion, whether you’re hosting a dinner party or just craving something sweet.

So, grab your apron, line those molds with banana leaves, and let’s whip up a batch of this smooth and sticky delight that’s sure to make everyone smile. Get ready to fall in love with every delicious bite of Maja Blanca! You might also like Kimchi Jjiage, chicken bread pocket, and bacon rolls. Please support our YouTube channel.

Origin and History

Maja Blanca, also known as “Coconut Pudding,” is believed to have Spanish origins, introduced to the Philippines during the colonial period. The name “Maja Blanca” means “white delicacy” in Spanish, highlighting its main ingredients—coconut milk and cornstarch. Over time, Filipinos have made this dish their own by adding local ingredients and flavors.

My Journey to Learning the Perfect Maja Blanca

Coconut pudding, or as we lovingly call it in the Philippines, “Maja Blanca,” has always been my favorite dessert. For years, I eagerly awaited the chance to learn this cherished recipe. After graduating, I moved straight to Cebu for work, putting my culinary dreams on hold. The recipe is a treasured family secret from my aunt, who lives in my hometown, just an hour away by plane.

When I finally returned to my hometown, I didn’t waste a moment. I immediately sought out my aunt, eager to learn the art of making her exquisite Maja Blanca. With her guidance and a lot of love, I finally mastered this creamy, delightful dessert. Now, I’m excited to share this special recipe with you, so you can experience the same joy and deliciousness that Maja Blanca brings to my family.

Ingredients You’ll need

• Cornstarch: Acts as the thickening agent, giving the pudding its smooth, gelatin-like texture.
• Water or milk: Dissolves the cornstarch and adds extra creaminess.
• Coconut milk: Provides the rich, creamy base and distinct coconut flavor.
• Nestle Cream: Adds sweetness and a creamy texture, enhancing the overall flavor.
• Condensed milk: Sweetens the pudding and contributes to its creamy consistency.
• Evaporated milk: Adds a light, milky flavor, balancing the richness of the coconut milk.
• Sugar (to taste): Sweetens the pudding to your desired level of sweetness.
• Corn kernels: Provides a delightful crunch and bursts of sweetness throughout the pudding.
• Grated cheese (for topping): Adds a savory contrast to the sweet pudding, enhancing the overall flavor profile.

Why You’d Love Maja Blanca

Filipinos absolutely adore Maja Blanca for its heartwarming charm and delicious simplicity. This creamy, sweet treat is a star at celebrations and family gatherings, bringing a touch of nostalgia and joy to every bite. With its delightful blend of coconut milk and corn, Maja Blanca is like a comforting hug in dessert form. But it’s not just a local favorite—foreigners are sure to love it too! This dessert offers a unique taste adventure that’s both exotic and incredibly tasty. Plus, it’s a fun way to dive into Filipino culture and traditions. Whether you’re enjoying it warm or chilled, Maja Blanca is a must-try that’s bound to make your taste buds dance and your heart smile.

Special Maja Blanca

Recipe by Nica Delos Santos

5.0 from 3 votes

Course: DesertsCuisine: FilipinoDifficulty: Medium

Servings

10

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Maja Blanca, also known as “Coconut Pudding,” is believed to have Spanish origins, introduced to the Philippines during the colonial period. The name “Maja Blanca” means “white delicacy” in Spanish, highlighting its main ingredients—coconut milk and cornstarch.

Ingredients

• 2 cups 2 corn starch

• 1 can 1 nestle cream

• 4 cups 4 coconut milk

• 2 cups 2 water

• 1 can 1 (300 mL) condensed milk

• 1 can 1 (370 mL) evaporated milk

• 1 cup 1 whole corn kernels

• Grated cheese (for toppings)

Directions

• In a bowl, combine the cornstarch and water (or milk). Stir gently until the cornstarch is fully dissolved. Set aside.
• In a low heat pan, add the coconut milk, evaporated milk, condensed milk, and nestle cream. Stir well to mix the ingredients. Taste the mixture and add sugar as needed, stirring until the sugar is fully dissolved. Bring the mixture to a boil over medium heat. Once it boils, let it simmer for another 5 minutes to cook the coconut milk. Add the corn kernels and stir.

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• Stir the cornstarch mixture again to ensure there is no residue at the bottom. Add the cornstarch mixture to the creamy mixture, stirring quickly and vigorously until the maja blanca thickens significantly. Continue stirring until the mixture becomes smooth and sticky, about 8 minutes.

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• Turn off the heat and immediately transfer the maja blanca mixture to the lined containers. Flatten the top using a spoon and let it cool completely. Once cooled, add grated cheese on top.

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• Serve the creamy maja blanca warm or chilled.

Recipe Video

Notes

• Ensure you use the correct ratio of cornstarch to liquid (water or milk). Too much liquid or too little cornstarch can result in a runny texture. Stick to the recipe’s measurements for the best results.
• Constant stirring is crucial to prevent lumps and ensure the mixture thickens evenly. Use a whisk or a wooden spoon to stir quickly and vigorously once you add the cornstarch mixture to the coconut milk base.
• After the mixture reaches a boil, let it simmer for the full 8 minutes or until it becomes significantly thick and sticky. Patience is key; if you remove it from the heat too soon, it might not have enough time to set properly.