Today I’ll be sharing with you a recipe for one of my favorite childhood desserts, the Maja Blanca.
Maja Blanca is a creamy, gelatinous Filipino dessert that is made from several types of milk (chiefly coconut milk), thickened with cornstarch and topped with latik (cooked coconut topping). It is a traditional dessert that is served during get togethers.
Some Interesting Facts about Maja Blanca
It’s amazing how a history of colonial rule can link countries from opposite sides of the globe. For example, the Philippines and Puerto Rico were both outposts of the Spanish Empire and were, subsequently, annexed by the US sometime after 1898
Aside from the colonial past and the Spanish sounding names, both countries share an affinity for consuming a type of coconut pudding which is known as maja blanca in the Philippines and tembleque in Puerto Rico.
Of course, we can trace the proliferation of analogous milk-based desserts back to the Spanish colonizers. Maja blanca is a derivative of manjar blanco or blancmange. Being a bit of a history bug, it’s utterly fascinating to note the impact of colonization to the local cuisines. I think I’ll make a special effort to mark those similarities in the future.
Anyway, while putting together the list of recipes to blog about, I was hit with nostalgia when I thought of maja blanca. I think nostalgia hits more often as you grow older as I found myself thinking about fond memories of my childhood while eating the food that I was writing about.
Back when I was a kid, I had another neighbor (a lot of my neighbors were good cooks and entrepreneurs) who went around and sold yema and maja blanca in the afternoons.
There wasn’t a lot of corn kernels or latik toppings and the maja blanca was a little warm, but I was always given a huge serving on account of being friends with the maja blanca lady.
This recipe…
I struggled a bit to come up with a recipe that I was happy with. I tried to balance the amount of cornstarch with the amount of liquid in the recipe. For a creamier maja blanca, I used coconut milk, condensed milk, and fresh milk but you can always replace the fresh milk with evaporated milk anytime.
I prefer to use creamed corn kernels because they’re less chunky and less prone to pockmarking the maja blanca, but it’s totally fine to use whole kernels, too. In fact, I ran out of creamed corn and had to partially substitute with whole kernels.
Once the coconut milk, condensed milk, and fresh milk are heated, take a few tablespoons and stir them with the dissolved cornstarch. This sort of insulates the cornstarch and prevents it from cooking as soon as you put it in.
Don’t forget to stir constantly once you have added the cornstarch. Based on my estimate, it takes around 7-10 minutes for the mixture to thicken. Cook until the mixture is thick enough (like paste) that it drops in globs and sticks to your ladle.
You can top it with toasted coconut flakes, latik, cheese, or corn kernels before serving. Enjoy!
Maja blanca
Ingredients
- 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
For latik:
- 480 ml 2 cups coconut milk
Instructions
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.
Video
Notes
Three Basic Steps to Make a Delicious and Creamy Maja Blanca
There are several tips on making a delicious and Creamy Maja Blanca. In this article, we will look at the simple recipe, the differences between maja blanca and Tibok-tibok, and the Latik topping. Read on for more tips! Below are three basic steps to make a delicious and Creamy Maja Blanca. We hope that you will enjoy it! And remember, you can always improvise!
Simple maja blanca recipe
A simple maja blanca recipe is a Filipino classic. Coconut milk simmered in a saucepan with water and sugar until thickened is the base of this dessert. Raw sweet corn kernels can also be added. A little bit of cornstarch mixed with half a cup of the simmering mixture will help it thicken and prevent lumps. If you prefer your maja firm, you can add agar, a gelatin substitute made from seaweed. When the mixture reaches the desired thickness, stir constantly until it’s completely thickened and smooth.
Coconut milk is an excellent substitute for coconut cream. However, it must be prepared in small batches. You can prepare this recipe for at least 31 servings in tubs or styro. You can also make it with fresh milk and half-and-half cream. It’s a popular Filipino dessert, which is suitable for all occasions. If you’re vegan, make sure to add coconut milk or fresh milk to give it a creamier texture.
If you’re a fan of the original dish, you can substitute the corn kernels with grated cheese. For larger gatherings, you can sell it in bilaos. Maja Blanca keeps well for 3-4 days. The dessert is delicious when made ahead and frozen, so don’t be afraid to experiment with toppings! This simple recipe will satisfy your sweet tooth. You can rate it on our website.
Tibok-tibok versus maja blanca
The battle between the two classic Filipino desserts is on! Tibok-tibok is made from ground glutinous rice and carabao milk, and is a traditional Pampangan dessert. The Philippines is home to some of the best versions, with Cagayan and Pampanga being particular hotspots. It has a soft, jelly-like texture and is topped with latik.
While the two versions of this dish look similar, they differ in texture and taste. While both contain coconut milk, tibok-tibok is made from rice flour, while maja blanca is made from coconut milk. It is typically richer than maja blanca, but the coconut milk gives it a subtle saltiness. It is a regional favorite from the province of Pampanga, and it is often enjoyed in local restaurant kitchens.
Whether you prefer maja blanca or Tibok-tibok is a matter of taste and preference. Both are delicious desserts, and they may have different purposes. In the Philippines, Tibok-tibok is a Kapampangan dessert made from carabao milk. While the term literally translates to “heartbeat,” it does resemble the famous Filipino dessert, maja blanca, which is made from coconut milk.
Latik topping
Coconut milk is easily available in German supermarkets. This ingredient is used in the topping of Creamy Maja Blanca. You can press two large coconuts to obtain coconut milk. If you are using canned coconut milk, you need only add 1 and a half cups of water. If you are using fresh coconuts, press them again. You can also substitute coconut flake for the latik. Just make sure to make the measurements correctly to get a firm consistency.
To make the latik topping, you can simply toast coconut flakes over low heat. Keep stirring so that the coconut flakes do not burn. When done, sprinkle the toasted coconut flakes over the Maja Blanca. Chill it for at least 20 minutes before serving. Once chilled, serve with the rest of your dessert. This dessert is sure to satisfy your sweet tooth! If you like coconut, make sure you try this recipe.
To make the latik topping, you will need 1 cup of whole kernel corn and one tablespoon of coconut milk. Alternatively, you can use one can of coconut milk and add some cornstarch to it. However, you should avoid boiling the mixture rapidly as it may curdle. Also, keep in mind that if your latik topping is too thick, you can add an equal amount of desiccated coconut instead.
