Maja Blanca is a creamy, gelatinous Filipino dessert made from several types of milk, chiefly coconut milk, thickened with cornstarch and topped with latik (cooked coconut topping). It is a traditional dessert served during get togethers.
- 600 ml (2 1/2 cups) coconut milk
- 1 390 gram can (1 1/4 cups, 14 oz) condensed milk
- 110 grams (1/2 cup) sugar
- 360 ml (1 1/2 cups) fresh milk
- 125 grams (1 cup) cornstarch
- 180 grams (1 cup) creamed corn
- 480 ml (2 cups) coconut milk
For the Latik:
- In a saucepan, boil the coconut milk until it thickens. Lower the heat.
- Stir constantly until the coconut milk separates into oil and solids.
- Cook until the solids turn golden brown. Strain and reserve the oil for oiling the pan later.
For the Maja Blanca:
- In a small bowl, dissolve the cornstarch with 1/2 cup of fresh milk. Set aside.
- Lightly grease a 9×13 pan with the oil from the latik.
- In a large casserole, mix the coconut milk, condensed milk, and the rest of the fresh milk. Add the sugar and the creamed corn. Heat the mixture over medium heat until the sugar is dissolved and small bubbles form on the surface of the milk.
- Take 3 tablespoons of the milk mixture and add to the dissolved cornstarch. Stir until combined.
- Lower the heat. Add the cornstarch to the milk mixture.
- Stir constantly to prevent overcooking the mixture. Cook until a thick paste forms, about 7-10 minutes.
- Quickly pour onto the prepared pan, using an oiled spatula to spread the mixture evenly.
- Cool to room temperature before chilling in the fridge for at least 30 minutes.
- Top with latik, cheese, toasted coconut flakes, or corn kernels before serving.
Keywords: Maja Blanca