Background and History: Maja Blanca, a popular Filipino dessert, traces its roots to Spanish-influenced culinary traditions. This coconut milk-based delicacy, often adorned with toasted coconut and latik (coconut curds), has become a cherished part of Filipino celebrations, symbolizing warmth, sweetness, and the rich cultural tapestry of the Philippines.
- 1 cup cornstarch
- 1 cup coconut milk
- 1 cup evaporated milk
- 1 cup condensed milk
- 1 cup sugar
- 1 cup water
- 1 cup sweet corn kernels (optional)
- Toasted desiccated coconut and latik for topping
Mixing the Base
In a bowl, dissolve cornstarch in water to create a smooth slurry.
Cooking the Mixture
In a saucepan, combine coconut milk, evaporated milk, condensed milk, and sugar.
Bring the mixture to a gentle simmer over medium heat.
Adding Cornstarch Mixture
Gradually pour the cornstarch slurry into the simmering milk mixture while continuously stirring.
Continue stirring until the mixture thickens to a pudding-like consistency.
Adding Sweet Corn (Optional)
If using sweet corn kernels, fold them into the thickened mixture.
Setting in a Mold
Pour the mixture into a mold or square dish, smoothing the top with a spatula.
Allow Maja Blanca to cool at room temperature before refrigerating for at least 2 hours or until set.
Topping and Serving
Once set, sprinkle toasted desiccated coconut over the surface and drizzle with latik before serving.
Note: Nutritional information may vary based on specific ingredients and serving sizes.
Calories: Approximately 200 per serving
Experiment with different toppings like crushed peanuts or fruit slices for a personalized touch.
Adjust sweetness to taste by varying the amount of condensed milk.
Check for allergies in coconut and ensure there are no nut allergies in any added toppings.