Maja Blanca with Cream Style Corn – A Filipino Dessert You’ll Love
Maja Blanca is a popular Filipino dessert made with coconut milk, cornstarch, and corn. It has a silky, pudding-like texture with a subtle sweetness. This version includes cream-style corn for a rich flavor and smooth consistency.
- Soft and silky texture with a mild sweetness.
- Made with coconut milk and corn for authentic Filipino flavors.
- Easy to prepare with just a few key ingredients.
- Can be topped with latik, cheese, or toasted coconut flakes.
Why You’ll Love Maja Blanca with Cream Style Corn
This dessert is not only easy to make but also incredibly delicious. The balance of coconut milk and sweet corn creates a creamy, smooth texture. Unlike other puddings, it holds its shape well when sliced.
What Makes This Recipe Special?
- Uses condensed milk as the main sweetener, making additional sugar optional.
- Contains evaporated milk and fresh milk for extra creaminess.
- Includes cream-style corn to enhance the corn flavor.
- Stays firm but remains soft and tender when sliced.
Ingredients Needed
Main Ingredients:
- Coconut Milk – Adds authentic flavor; use the purest available.
- Cream-Style Corn – Enhances the smoothness and taste.
- Fresh Milk – Preferred over evaporated milk for a balanced flavor.
- Sweet Corn Kernels (Optional) – Adds texture to the pudding.
- Condensed Milk – Serves as the primary sweetener.
- Salt – Balances the sweetness.
Cornstarch Mixture:
- Cornstarch – Acts as a thickening agent.
- Fresh Milk or Water – Helps dissolve the cornstarch smoothly.
How to Make the Best Maja Blanca
Step-by-Step Guide:
- Heat the Coconut Milk – In a pot, heat the coconut milk, fresh milk, and condensed milk over medium heat. Stir gently to combine.
- Add the Cream-Style Corn – Mix well and let the flavors blend.
- Prepare the Cornstarch Slurry – In a separate bowl, dissolve cornstarch in fresh milk or water.
- Simmer and Thicken – Once the milk mixture starts simmering, gradually pour the cornstarch slurry while stirring continuously.
- Cook Until Thick – Stir for 3-5 minutes until the mixture thickens and becomes smooth.
- Set in a Mold – Transfer to a greased mold and let it cool completely.
- Refrigerate – Chill for at least 2 hours before serving.
Why Did My Maja Blanca Not Set?
Even though Maja Blanca is simple to prepare, small mistakes can lead to undesirable texture issues.
Common Mistakes & Fixes:
- Using high heat – Can cause the milk to curdle instead of thickening properly.
- Not stirring the cornstarch slurry before adding – The cornstarch may settle, leading to an uneven texture.
- Adding cornstarch to a cold mixture – This prevents proper thickening. Always ensure the liquid is simmering before adding.
- Pouring cornstarch slurry too quickly – Leads to lumps. Gradually pour while stirring continuously.
Best Toppings for Maja Blanca
Once set, enhance the taste with these delicious toppings:
- Latik (Coconut Curds) – A traditional Filipino topping made from reduced coconut milk.
- Toasted Coconut Flakes – Lightly sweetened and crispy.
- Grated Cheese – Adds a slightly salty contrast to the sweetness.
Shelf Life & Storage
- Refrigerate Maja Blanca in an airtight container.
- Stays fresh for 3-4 days.
- The texture becomes firmer when cold; let it rest at room temperature for 20 minutes before serving for a softer texture.
FAQs About Maja Blanca
Can I use cornstarch alternatives?
Yes, but cornstarch works best for a smooth, firm texture.
What’s the difference between fresh and evaporated milk?
Fresh milk gives a lighter flavor, while evaporated milk makes it richer.
Can I make it without condensed milk?
Yes, but you may need to add sugar for sweetness.
Maja Blanca is a classic Filipino dessert that’s easy to make and full of flavor. With coconut milk and cream-style corn, it delivers a creamy and smooth texture that stays firm when sliced. Whether topped with latik, cheese, or coconut flakes, this pudding is a must-try for anyone who loves Filipino sweets.
