Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk and corn, offering a luscious and silky texture. This sweet treat features a smooth, thickened custard-like base enhanced with whole kernel corn, butter, and a touch of sweetness. It’s traditionally garnished with toasted coconut, cheese shreds, latik (coconut caramel), and crushed roasted peanuts, providing a delightful combination of creamy, crunchy, and nutty flavors.
Ingredients
Scale
Base Ingredients
- 2 cans Full-fat coconut milk (Provides a silky texture)
- 1 can Evaporated milk (Adds body without overwhelming)
- ¾ cup Sweetened condensed milk (Adjust to taste)
- 1 cup Cornstarch (Vital thickener)
- 1 cup Water (For the cornstarch slurry)
- 1 to 1.5 cups Whole kernel corn (Canned, frozen, or fresh)
- to taste tablespoons Sugar (Optional for sweetness)
- 2 tablespoons Butter (Enhances gloss)
- a pinch Salt (Balances sweetness)
Garnishes
- Toasted Coconut (Adds crunch)
- Cheese Shreds (Traditional pairing)
- Latik (Coconut caramel)
- Crushed Roasted Peanuts (Provides nutty crunch)
Instructions
- Prepare the Slurry: Whisk together 1 cup of cornstarch with 1 cup of cold water until smooth to form a slurry that will thicken the mixture evenly.
- Combine Milks: In a pot over medium-low heat, add 2 cans of coconut milk, 1 can of evaporated milk, ¾ cup of sweetened condensed milk, and a pinch of salt. Stir occasionally to blend the ingredients and prevent scorching.
- Add Corn: Stir in 1 to 1.5 cups of whole kernel corn and continue heating the mixture through, allowing the flavors to meld.
- Thicken the Mixture: Gradually pour the cornstarch slurry into the pot while whisking continuously to prevent lumps. Cook until the mixture thickens to a custard-like consistency.
- Incorporate Butter: Remove the pot from heat and stir in 2 tablespoons of butter until fully melted and incorporated, which adds a glossy finish.
- Set the Maja Blanca: Pour the mixture into a lightly greased pan, then let it cool at room temperature for about 30 minutes to slightly set.
- Chill and Serve: Refrigerate the pan for 1 to 2 hours until fully set and firm. Slice into squares and garnish with toasted coconut, cheese shreds, latik, and crushed roasted peanuts before serving.
Notes
- Adjust sweetness according to your preference by modifying the amount of sweetened condensed milk or adding sugar.
- Use fresh, canned, or frozen corn depending on availability; all work well in this recipe.
- Ensure continuous whisking when adding cornstarch slurry to avoid lumps and achieve a smooth texture.
- Letting the mixture cool before refrigeration helps in achieving the perfect creamy texture.
- Traditionally, maja blanca is served cold, so chill thoroughly for the best eating experience.
- Garnishes can be customized or omitted based on preference or dietary restrictions.
