Description
Creamy Maja Blanca is a classic Filipino dessert made with coconut milk, corn, and a silky custard base thickened with cornstarch. This sweet treat combines the natural sweetness of corn with the rich creaminess of coconut and evaporated milk, finished with a glossy butter touch and traditionally served with toppings like toasted coconut, cheese shreds, latik, and crushed roasted peanuts for added texture and flavor.
Ingredients
Scale
Custard Base
- 2 cans full-fat coconut milk
- 1 can evaporated milk
- ¾ cup sweetened condensed milk
- 1 cup cornstarch
- 1 cup water
- 1 to 1.5 cups whole kernel corn (canned, frozen, or fresh)
- a pinch of salt
- to taste tablespoons sugar (optional)
- 2 tablespoons butter
Toppings
- Toasted coconut
- Cheese shreds
- Latik (coconut caramel)
- Crushed roasted peanuts
Instructions
- Prepare Cornstarch Slurry: Whisk together 1 cup cornstarch with 1 cup cold water in a bowl until smooth and lump-free to create the thickening slurry for the custard base.
- Combine Milks and Heat: In a pot over medium-low heat, pour in 2 cans of full-fat coconut milk, 1 can of evaporated milk, ¾ cup sweetened condensed milk, and add a pinch of salt. Stir gently to combine and warm the mixture without boiling.
- Add Corn Kernels: Stir in 1 to 1.5 cups of whole kernel corn (use canned, frozen, or fresh) and continue heating the mixture gently to warm the corn through.
- Thicken Mixture: Slowly pour the cornstarch slurry into the pot while continuously whisking to avoid lumps. Keep stirring and cook over medium-low heat until the mixture thickens to a creamy custard consistency.
- Incorporate Butter: Remove the pot from heat and immediately stir in 2 tablespoons of butter until fully melted and incorporated, adding a glossy finish to the custard.
- Set the Maja Blanca: Pour the creamy mixture into a lightly greased pan. Allow it to cool at room temperature for 30 minutes to start setting.
- Chill to Firm Up: Refrigerate the pan for 1 to 2 hours or until the dessert is fully set and firm enough to slice.
- Serve with Toppings: Cut the maja blanca into squares and garnish with your choice of toasted coconut, cheese shreds, latik, or crushed roasted peanuts to add texture and traditional flavors.
Notes
- Adjust the amount of sweetened condensed milk based on your preferred sweetness level.
- Use fresh corn for a more natural sweetness, but canned or frozen corn works well too.
- Be careful while thickening the mixture; continuous stirring prevents lumps and burning.
- Latik can be homemade by reducing coconut milk until it caramelizes, or purchased ready-made.
- Store leftovers covered in the refrigerator for up to 3 days.
- For a vegan alternative, use vegan butter or coconut oil instead of butter.
