Kamil Perry
Maja blanca is a popular Filipino dessert, commonly served at Christmas, fiestas, and other special occasions. It is often called coconut pudding due to its white colour, and is made using coconut milk or cream, sugar, and cornstarch. The dessert is usually topped with shredded cheese, coconut flakes, or toasted coconut. This recipe can be adapted to include two types of corn: kernels of corn and creamed corn, which boosts the corn flavour and adds extra creaminess.
| Characteristics | Values |
|---|---|
| Type of Dish | Dessert, Snack |
| Cuisine | Filipino |
| Main Ingredients | Coconut Milk, Sweet Corn Kernels, Sugar, Cornstarch |
| Optional Ingredients | Cheese, Condensed Milk, Fresh Milk, Evaporated Milk, Coconut Flakes, Latik |
| Toppings | Shredded Cheese, Coconut Flakes, Toasted Coconut (Latik), Crushed Nuts |
| Serving Temperature | Cold |
| Texture | Creamy, Thick, Smooth |
| Taste | Sweet, Salty |
| Occasions | Christmas, Fiestas, Special Occasions, Everyday Snacking |
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What You'll Learn
Maja Blanca ingredients
Maja Blanca, also known as Coconut Pudding, is a popular Filipino dessert. It is rich, creamy, and made with simple ingredients.
The basic ingredients for Maja Blanca are coconut milk, cornstarch, and sugar. The corn in this recipe can be in the form of whole sweet kernel corn, creamed corn, or canned sweet corn kernels. The original recipe does not include corn and milk, but they are often added for a creamier texture and a boost in corn flavour. Fresh coconut milk is ideal, but canned coconut milk can also be used.
Some recipes include sweetened condensed milk, while others use fresh milk or evaporated milk. The amount of sugar added depends on how sweet you want your maja to be. It is recommended to start with half a cup, taste, and adjust from there.
To make the pudding base, combine the coconut milk, corn, and sugar in a saucepan over medium heat. Bring to a gentle boil, stirring occasionally until the sugar is dissolved. In a small bowl, mix cornstarch and cold water until smooth, then slowly add it to the coconut milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking regularly, until the mixture thickens to a smooth paste.
Once the pudding is ready, it can be served with shredded cheese, coconut flakes, or toasted coconut (latik) on top.
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How to cook Maja Blanca
Maja Blanca is a popular Filipino dessert, commonly served during Christmas, fiestas, and other special occasions. It is often called coconut pudding and is made with coconut milk, cornstarch, sugar, and sweet corn kernels. The dessert is rich, creamy, and can be served with shredded cheese, coconut flakes, or toasted coconut (latik) on top.
Ingredients:
- Coconut milk
- Cornstarch
- Sugar
- Sweet corn kernels
- Fresh milk
- Shredded cheese or coconut flakes for topping
Instructions:
Pour the coconut milk into a cooking pot and bring it to a gentle boil. It is recommended to stir the coconut milk every minute until it boils to prevent it from curdling and separating. Once it is boiling, add the sugar and stir until it is well blended. You can add more or less sugar depending on how sweet you want your Maja Blanca to be.
Next, add the condensed milk and corn. Make sure to constantly stir the mixture while cooking. You can use whole sweet kernel corn or canned cream-style corn. If you want to boost the corn flavor and make the dessert extra creamy, you can also add creamed corn in addition to the corn kernels.
In a separate bowl, mix cornstarch and cold water until it forms a smooth mixture. Slowly add this to the cooking pot, whisking vigorously to prevent lumps. Continue to cook and whisk the mixture regularly for about 2 to 4 minutes, or until it thickens and reaches your desired consistency.
Pour the mixture into a serving tray and flatten the top with a spatula. Allow it to cool down, then refrigerate for at least one hour or until completely set.
Finally, sprinkle the top with shredded cheese or coconut flakes. Maja Blanca is best served cold, and you can cut it into squares before serving. Enjoy!
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How to prevent Maja Blanca from curdling
Maja Blanca is a Filipino dessert, also known as coconut pudding. It is made with coconut milk, cornstarch, and sugar, with many recipes also including corn kernels and condensed milk. The dessert is creamy and rich, with a delicate corn flavour.
To prevent Maja Blanca from curdling, there are a few important steps to follow:
Firstly, it is crucial to avoid using high heat. High heat will cause the milk to rapidly boil and curdle, so it is recommended to use medium heat instead. When adding the coconut milk to the pot, keep a close eye on it and stir frequently until it reaches a gentle boil.
Once the coconut milk is simmering, you can add the other ingredients. Some recipes suggest adding the sugar once the milk begins to bubble, stirring until well blended, and then adding the condensed milk and corn. However, another recipe recommends mixing the cornstarch with cold water or milk first, creating a slurry, and then slowly adding this to the simmering coconut milk mixture. This method ensures that the cornstarch activates and thickens the mixture quickly, preventing curdling.
Stirring the mixture regularly is also important to prevent curdling and ensure a smooth texture. After adding the cornstarch, continue to cook and stir for a few minutes until the mixture thickens.
Finally, when it comes to serving, it is best to serve Maja Blanca cold. The pudding will be firmer when chilled, so it is recommended to let it chill for at least an hour before serving.
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How to serve Maja Blanca
Maja blanca is a Filipino dessert, commonly known as coconut pudding. It is made with coconut milk, cornstarch, and sugar, and is often served with sweet corn and condensed milk. The dessert is light, creamy, and refreshing, and is perfect for special occasions or everyday snacking.
Preparation
Firstly, it is important to allow the maja blanca to cool down to room temperature and then chill in the fridge for at least an hour. The dessert should be served cold, so make sure it is properly chilled before serving.
Presentation
Maja blanca is typically served in a tray or on a plate. Use a flat tool, such as a wooden spatula, to arrange and flatten the top of the maja blanca, creating a smooth and even surface.
Toppings
The most common toppings for maja blanca are shredded cheese, coconut flakes, or toasted coconut (latik). You can choose any kind of shredded cheese you like, such as cheddar. The amount of topping you use can vary depending on your preference.
Portioning
The yield or number of servings depends on how big or small you cut your maja blanca. You can cut it into small squares or larger slices, depending on how you want to serve it.
Storage
If you have any leftover maja blanca, you can store it in an airtight container in the refrigerator. It should stay fresh for a few days.
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Maja Blanca nutritional information
Maja blanca is a Filipino dessert commonly known as coconut pudding. It is made with coconut milk, cornstarch, sugar, and sweet corn kernels. The dessert is rich and creamy, and can be topped with shredded cheese or toasted coconut flakes.
A serving of maja blanca has approximately 310 calories, 27 grams of carbohydrates, 2 grams of protein, 22 grams of fat, 19 grams of saturated fat, 68 milligrams of sodium, 264 milligrams of potassium, 12 grams of sugar, 1.5 milligrams of vitamin C, 17 milligrams of calcium, and 3.4 milligrams of iron.
The nutritional content of maja blanca can be adjusted by adding or reducing the amount of sugar used. The type of milk used can also vary, with some recipes calling for condensed milk, evaporated milk, or fresh milk. The addition of corn is also optional, and if included, canned sweet corn kernels can be used.
Maja blanca is a versatile dessert that can be customised with various toppings and ingredients. Some popular variations include adding mangoes or mango flavouring, peanuts, or chocolate powder to create different flavours and textures.
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Frequently asked questions
You will need coconut milk, cornstarch, sugar, corn kernels, and cheese. You can also add condensed milk for a creamier texture.
First, combine coconut milk, corn, and sugar in a saucepan over medium heat. Bring to a gentle boil, stirring occasionally until the sugar is dissolved. Next, mix cornstarch and cold water in a separate bowl until smooth, then slowly add it to the coconut milk mixture, whisking vigorously to prevent lumps. Continue whisking regularly for 2-4 minutes or until the mixture thickens. Transfer the mixture to a baking dish and smooth the surface with a spatula. Allow the pudding to cool, then refrigerate for 1-2 hours or until set. Finally, sprinkle shredded cheese on top and serve cold.
Start with 1/2 cup of sugar, taste, and adjust from there. You can always add more sugar to taste, but you cannot remove it, so it is better to start with a smaller amount and increase as needed.
