Description
This Creamy Maja Blanca recipe is a classic Filipino dessert made from cornstarch, coconut milk, and cream-style corn. It’s a rich, smooth, and sweet pudding that’s cooked on the stovetop until thick and then chilled to set, topped with savory grated cheese for a perfect balance of flavors.
Ingredients
Base Ingredients
- 2 cups cornstarch (preferably boxed)
- 1 can cream of corn (1 big can, cream-style)
- 4 cups coconut milk (canned is fine)
- 2 cups water (or fresh milk)
- 1 can (300 mL) condensed milk
- 1 can (370 mL) evaporated milk
- 1 cup whole corn kernels
- Sugar to taste
Toppings
- Grated cheese (for toppings)
- Butter or cooking oil (for greasing molders)
- Banana leaves (for lining molders, optional)
Instructions
- Prepare the molders: Line your molders with banana leaves if available, then brush them with melted butter or cooking oil to prevent sticking.
- Mix cornstarch and liquid: In a bowl, combine the cornstarch with water or fresh milk, stirring continuously until fully dissolved. Set this mixture aside.
- Combine milks and cream of corn: In a saucepan, mix coconut milk, cream of corn, condensed milk, and evaporated milk. Taste the mixture and add sugar as desired, stirring until the sugar dissolves. Bring this mixture to a boil over medium heat.
- Cook the mixture and add corn kernels: Once boiling, let it cook for an additional 5 minutes to fully cook the coconut milk. Add whole corn kernels and stir gently.
- Add cornstarch slurry: Slowly pour in the dissolved cornstarch mixture while constantly stirring to avoid lumps. Continue stirring quickly and steadily until the mixture thickens and becomes sticky. Cook for 8 more minutes over low heat to fully cook the cornstarch mixture.
- Transfer to molders and chill: Quickly pour the thickened maja blanca mixture into the prepared molders. Smooth the surface with a spoon. Allow it to cool and set before topping with grated cheese.
- Serve and enjoy: Once set and chilled, serve the maja blanca topped with cheese for an indulgent Filipino dessert experience.
Notes
- Using banana leaves for lining is traditional but optional; grease well to prevent sticking if not using leaves.
- Adjust the sugar amount to your preferred sweetness since condensed milk is already sweet.
- You may substitute water with fresh milk for a richer taste.
- Stir continuously while cooking to prevent lumps and burning.
- Best served chilled but can be served at room temperature as well.
