Maja Blanca is one of the easiest Filipino desserts to make. Requires a few ingredients and fits any budget.
Maja Blanca is similar to Manjar Blanco in Spain and Blancmange in France and UK.
It is basically a coconut milk pudding, a milk-based dessert. My family loves it. There are several variations but this is my go-to recipe for Maja Blanca.
Ingredients:
- 1 can 400 ml coconut milk (or freshly squeezed coconut milk (kakang gata) is also great)
- 1 can 380 ml sweetened condensed milk (works as a sugar substitute)
- 4 tbsp white sugar (you may adjust the sweetness as desired)
- 1 can 385 ml evaporated milk
- 1 can 180 grams of sweet corn (add more if you like to have more corn)
- 10 tbsp of cornstarch
- 400 ml of fresh milk
- shredded cheddar cheese for toppings (Original recipe ask for toasted desiccated coconut or latik)
- Pour coconut milk, condensed milk, evaporated milk, white sugar, and corn into a pot. Stir to dissolve the white sugar.
- Simmer milk mixture but NOT to a rolling boil
- In a bowl of fresh milk, add cornstarch, and stir until its a slurry
- Gradually add slurry to the simmering milk mixture. Keep stirring until you reached desired Maja Blanca consistency. It should be coating the back of your spatula. Keep folding for at least 5-6 minutes to ensure there's no raw taste from the cornstarch.
- Immediately transfer cooked Maja Blanca to an oiled tray (use coconut oil for flavor).
- Top it with shredded cheese.
- Allow to cool and move to the fridge to chill
- Slice in serving sizes and enjoy.