Maja Blanca

Maja Blanca

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.

Ingredients:

  • 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

Instructions

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.

Thickening

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.

Chilling

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.

Nutrition Facts

Note: Nutritional information may vary based on specific ingredients and serving sizes.

Calories: Approximately 200 per serving

Protein: 2g

Fat: 8g

Carbohydrates: 30g

Fiber: 1g

Sugar: 20g

Notes

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.

Allergy Warning

Check for allergies in coconut and ensure there are no nut allergies in any added toppings.

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