Maja Blanca is a delicious Filipino pudding that is made of coconut milk, evaporated milk, condensed milk, and sweet corn kernels. It is a light and creamy dessert that is often made for special occasions. To cook Maja Blanca, make the coconut cream topping called latik first. Then cook the pudding by combining and boiling the ingredients, before letting the dish set in the refrigerator.
Ingredients2 cups (470 mL) of coconut cream3 cups (710 mL) of coconut milk1 1/2 cups (350 mL) of evaporated milk1 3/4 cups (410 mL) of condensed milk3/4 (150 g) of white sugar2 1/2 cups (425 g) of canned sweet corn kernels, drained1 cup (125 g) of cornstarch1/2 cup (120 mL) of water
Makes 8 servings
StepsPart 1Part 1 of 3:Making the Latik
1Pour the coconut cream into a pan and bring it to a boil. Place 2 cups (470 mL) of coconut cream into a medium-sized pan. Turn on the stovetop to a medium-high setting, and heat it for about 7 minutes, or until the coconut cream starts to boil.XUse a wooden spoon to stir the coconut cream occasionally as you bring it to a boil.X
2Cook the coconut cream until the liquid thickens. Continue boiling the coconut cream, and watch it start to thicken within approximately 10 minutes. Stir it with a wooden spoon to check on the consistency of the liquid. The coconut cream will start to have a similar texture to yogurt.XDon’t have the stovetop on a temperature setting that is too high, otherwise the coconut cream could burn and it will be ruined.3Simmer the coconut cream and stir the mixture as it separates. Reduce the heat on the stovetop down to low once the coconut cream has thickened. As the coconut cream simmers, the oil will start to separate from the solids within a few minutes. Stir the mixture constantly, and scrape the sides and bottom of the pan to prevent it from sticking.XMixing the mixture will also help to prevent the mixture from burning.4Cook the mixture until the curds turn golden brown. Keep the mixture simmering, and continue stirring it. The solid curds will begin to change color. Remove the pan from the heat when this occurs.XThe latik is the golden brown coconut cream curds that have formed.
5Drain the latik from the oil. Pour the mixture into a bowl through a fine, mesh sieve. Set the latik aside so that you can sprinkle it on the pudding once it’s ready.XKeep the coconut oil, too. You can use this to grease the baking dish that you make the pudding in.Part 2Part 2 of 3:Cooking the Pudding
1Coat the inside of a large baking dish with coconut oil. Use the coconut oil that you just separated when making the latik. Use a pastry brush to cover the bottom and the sides of the dish thoroughly.XAn ideal size for the baking dish is a 13 in × 9 in (33 cm × 23 cm) rectangular pan. You can use a pan that is a slightly different size; however this will adjust the time that it takes for the pudding to set.Alternatively, use butter to grease the dish if you prefer.X2Combine the 3 different milks and the sugar in a large pot. Place 3 cups (710 mL) of coconut milk, 1 1/2 cups (350 mL) of evaporated milk, 1 3/4 cups (410 mL) of condensed milk, and 3/4 cup (150 g) of white sugar into a pot. Stir the mixture until it has combined, and the sugar has dissolved.XUse a whisk to combine these ingredients.The pot needs to be large enough to hold at least 7 cups (1,700 mL) of liquid.3Bring the ingredients to a boil over medium heat. Place the pot on the stovetop, and choose a medium temperature setting. Stir the mixture as you bring it to a boil.XUse a long-handled spoon, such as a wooden spoon, to stir the mixture so that you don’t burn yourself with the boiling liquid.4Add 2 1/2 cups (425 g) of corn and cook the mixture for 2-3 minutes. Once the mixture has started to boil, add the canned sweet corn kernels that have been drained to the pot. Continue to stir the mixture as the corn kernels cook for a few minutes.XThe longer that the corn kernels are cooked, the more flavor they will give to the pudding.X5Combine the cornstarch and water in a separate bowl. Combine 1 cup (125 g) of cornstarch with 1/2 cup (120 mL) of water. Stir the mixture well to dissolve the cornstarch.XUse a whisk to stir the mixture.6Add the cornstarch mixture to the milk mixture. Pour the cornstarch mixture from the small bowl into the pot with the milk and corn mixture. Use a whisk to combine the ingredients.XYou may need to whisk the mixture vigorously to prevent lumps from forming.7Cook the ingredients for 5 minutes or until the mixture thickens. Whisk the ingredients constantly as they cook. Remove the pot from the heat immediately once the mixture forms a paste, which should take approximately 5 minutes.XKeep a close eye on the mixture as it thickens, as it will form a paste very quickly.Part 3Part 3 of 3:Setting the Pudding
1Pour the pudding mixture into the large baking dish. Carefully transfer the mixture into the baking dish that you prepared earlier. Use a knife or a spatula to smooth the top of the mixture once it’s in the dish to make it even and flat.XIf you see any bubbles in the mixture, gently tap the pan on your work surface to get rid of these, before smoothing it over again.X
2Allow the pudding to cool for 10 minutes before covering it with foil. Let the mixture cool slightly before you transfer it to the refrigerator. Once the mixture has cooled, cover the exposed top of the baking dish fully.X3Refrigerate the pudding for 1-2 hours. Leave the pudding in the refrigerator to set. Check the pudding occasionally to see when it has completely cooled and finished setting. Gently insert a knife into the middle of the pudding to make sure that is is firm and thick.X
4Top the pudding with leftover coconut oil and sprinkle the latik on. Once the pudding has completely set, remove it from the refrigerator. Use a pastry brush to add a coat of coconut oil, and then give it a light sprinkling of the golden brown latik.XAlternatively, you can garnish the pudding with toasted, grated coconut rather than latik if you prefer.
5Serve the pudding by cutting it into slices. Use a sharp knife to cut the pudding into rectangular slices. Then use a spatula to remove each slice from the dish, and place each slice on a plate.XMaja Blanca is always served cold.XDid you make this recipe?Leave a review
