There are so many different types of traditional Filipino desserts that are not as common or easily accessible outside the Philippines. Maja blanca, a coconut milk pudding, is one of those recipes. You wouldn’t think the coconut and corn go together, but this dessert is proof that they do!
Maja blanca has been a staple Filipino dessert for centuries. It was adapted from a Spanish dessert called manjar blanco, which means “white delicacy.” While maja blanca is usually made for special occasions and holidays, it’s so easy to make that you can enjoy it year-round!
A creamy dessert that’s so easy to make
My version is creamier than the traditional gelatinous maja blanca. I use coconut milk, evaporated milk, condensed milk, creamed corn, a bit of butter, cornstarch, and a bit of salt. It’s super easy to make! I just sift the cornstarch with evaporated milk and mix that thoroughly so that you don’t get clumps of cornstarch, then set it aside. I then whisk the coconut milk, condensed milk, and salt in a pot over medium heat. Let it simmer for about 5 minutes, then add the creamed corn and the evaporated milk-cornstarch mixture to the pot and stir. Since you’re already adding the cornstarch, it’ll start to thicken pretty quickly, so you just need to keep stirring so the bottom doesn’t accidentally burn.
About 3 minutes in, add the butter and keep stirring until it’s incorporated thoroughly. You’ll know when the maja blanca is done cooking when it starts to unstick from the sides of the pot. If you want it more gelatinous, you can cook it for slightly longer, but I prefer a pudding-like consistency. Transfer to a 8×8 or 9×9 square dish, let it cool for 15 minutes, then put in the fridge to chill for at least 3 hours to overnight. Before chilling, cover it with saran wrap so the top doesn’t dry out.
Maja blanca is comfort dessert at its finest. The combination of corn and coconut is subtly sweet and creamy. For Filipinos living abroad, a spoonful transports you back to celebrations with family. I hope you’ll give this classic Filipino treat a try – your taste buds will thank you!
Tools you’ll need
Ingredients
- 1 can (13.5 fl. oz or 1 and 3/4 cups) full fat coconut milk
- 1 can (12 fl. oz or 1 and 1/2 cups) evaporated milk
- 1 can (14 fl. oz or 1 and 1/3 cups) condensed milk
- 1 can (14.74 oz or 1 and 1/2 cups) creamed corn
- 2/3 cup cornstacrh
- 1/4 tsp salt
- 1 tbsp butter
Instructions
- Sift the cornstarch with evaporated milk and mix that thoroughly so that you don't get clumps of cornstarch, then set it aside. Meanwhile, whisk the coconut milk, condensed milk, and salt in a pot over medium heat. Let it simmer for about 5 minutes.
- Add the creamed corn and the evaporated milk-cornstarch mixture to the pot and stir. Since you're already adding the cornstarch, it'll start to thicken pretty quickly, so you just need to keep stirring so the bottom doesn't accidentally burn.
- About 3 minutes in, add the butter and keep stirring until it's incorporated thoroughly. You'll know when the maja blanca is done cooking when it starts to unstick from the sides of the pot. If you want it more gelatinous, you can cook it for slightly longer, but I prefer a pudding-like consistency.
- Transfer to a 8x8 or 9x9 square dish, let it cool for 15 minutes, then put in the fridge to chill for at least 3 hours to overnight. Before chilling, cover it with saran wrap so the top doesn't dry out.
// ON THE SCENE
- Bottom backdrop: Replica Surfaces — Natural Walnut