“This is a popular dessert among Filipinos. It can be served with different presentations. Ordinarily, when served in the Philippines, it will contain small kernels of sweet corn inside and topped with flakes of roasted coconut meat. Often it will also have shredded Cheddar cheese on top.” - by Your Cooking Papa
Ingredients
Adjust Servings
Original recipe yields 10 servings
Directions
- Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
- Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
- Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.
Nutrition
Amount Per Serving (10 total)
- Calories
- 119 cal
- 6%
- Fat
- 5.4 g
- 8%
- Carbs
- 18.2 g
- 6%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"I have never made maja blanca before and have no idea what the basic ingredients are except for coconut milk. So when I first saw this ingredient, I tried it out and it tasted so good - except it was ..." See morenot creamy enough for my taste. I know for a fact that substituting milk for a dessert yields to a creamier dessert so I used these substitutions from the base ingredients: 3/4 cup milk instead of water, 1/2 cup condensed milk instead of sugar, 1/2 cup of coconut milk to dissolve the cornstarch instead of water. I also used fresh adult coconuts, or niyog. Milked it first with 1 cup of tepid water for every 2 cups of coconut meat to make the "latik" and then 1 cup tepid water for every cup of coconut meat for the base of the maja blanca. It came out creamy but not overpowerly sweet. Added freshly grated meat of young coconuts and corn kernels to break the milky taste. INCREDIBLY GOOD!"
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