Creamy Maja Blanca is a special Filipino-style coconut milk pudding made extra delicious with three types of milk, corn, and thickened using cornstarch is one of the Filipino favorites. With a perfect balance of sweet and creamy topped with cheese, it’s delicious as a snack, dessert, or party treat.
Maja Blanca is milky, smooth, and very delicious! Add additional flavors when you top it with shredded cheese or toasted coconut. It is usually served during Holidays, especially Christmas.
If you are looking for a dessert that is easy to prepare and made in as little as 15 minutes with just a few ingredients, Maja Blanca is a clear winner. This is a simple recipe with just a few steps.
Why you will love this recipe
- Simple and easy to make with just a few kitchen staple ingredients. Most dessert recipes call for more ingredients and need a lot of steps and effort to make. Not with this Creamy Maja Blanca recipe. Knowing how simple and easy to make it is doesn’t give justice to how appetizing the dessert is.
- This simple maja blanca recipe has very few ingredients and so easy to make, you’ll want to make it all year and make every day special. Most, if not all of the ingredients are probably already in your pantry.
- Perfect sweetness to satisfy your sugar cravings. It is so satisfying and keeps your family and friends happy. You can have it on special occasions or as an everyday treat.
- Budget-friendly All the ingredients are accessible and affordable. They are easy to find in any groceries stores.
- If you love this dessert, be sure to check my Ube Maja Blanca and my Ube Halaya.
Ingredients
With just a few ingredients that you may already have in your pantry, you can easily make a simple and creamy maja blanca with cheese anytime.
- Coconut Milk – Full-fat coconut milk or coconut cream is what makes this dessert rich and creamy.
- Condensed Milk – This type of milk is thicker and sweeter than regular milk.
- Evaporated Milk – Adds rich flavor of milk.
- Sugar – To sweeten. Want sweeter? Add more than 2 tablespoons of sugar at a time or more until it reaches the sweetness you desire.
- Cornstarch – Dissolve with an equal part of water as a thickener.
- Cream style sweet corn – For texture and color.
- Butter – This makes this dessert taste better.
How to make maja blanca
You’ll need minimal effort in the kitchen with lots of fun to make this maja blanca.
- Melt butter and coconut milk, condensed milk, evaporated milk, corn, and sugar on medium heat. Bring it to a boil.
- In a bowl, dissolve cornstarch in water. Using a fork, stir continuously until it completely dissolves. Pour into the skillet, and continue stirring until the mixture thickens. Once it thickens, turn off the heat.
- Grease the tray pan with melted butter or oil.
- Transfer the maja blanca and let it set into the tray. Refrigerate until it is cold, for about 2 hours. Sprinkle shredded cheese on top. Slice to serve and enjoy.
Questions and Answers
Your maja blanca might end up soft for a number of reasons. Maybe you add too much water to the mixture. It might be because the cornstarch is not evenly distributed within the mixture, is not stirred properly during cooking, or your pudding needs a longer time to cook.
Your Maja Blanca might be missing its smooth texture because of incorrectly handled cornstarch. Many people incorrectly distribute the cornstarch mixture, which gives your pudding a poor texture. Additionally, not stirring the cornstarch mixture enough while cooking can also add to the problem.
Maja blanca will not thicken because of incorrect measurement and not stirring the cornstarch mixture properly. It should be a 1:1 ratio of your cornstarch and water. If you add 1 cup of cornstarch, you need to dissolve it with 1 cup of water.
Let the maja blanca set in the refrigerator, slice it with a knife then serve it cold with some shredded cheese or coconut latik (toasted coconut) on top. The refrigeration will help the pudding set and will make slicing and serving a breeze.
Although maja blanca is a popular Filipino dessert, the name Maja Blanca comes from the majas of the old Spanish society. In Ilocano, Maja Blanca also goes by dudul, Maja Blanca maiz, Maja maiz, Maja Blanca con maiz (when the preparation method includes kernel corn). You should know that maiz means corn in Spanish.
Yes! Coconut milk as one of the main ingredients of this simple and creamy maja blanca is rich in healthy saturated fats, which our body is more likely to use as energy and less likely to store as fat. Powerful immune-boosting abilities and a good source of fiber, vitamins, and minerals make coconut cream a delightfully nourishing base for our superfood snacks.
cooking tips
- Dissolve the cornstarch in water with a 1:1 ratio. Mix with a whisk or fork until all cornstarch has completely dissolved.
- You must ensure that you spread the cornstarch mixture well by slowly pouring it while stirring it.
- The mixture must be cooked through so the cornstarch will thicken. Make sure to cook it steadily with continuous stirring over low to medium heat to prevent the mixture from sticking and burning into the bottom of the cooking pot. Stir continuously until the mixture has thickened.
- Once it is thick enough, pour and transfer it into a tray or container to let it set and cool down. It is easier for the maja blanca to form into a shape while it is still warm.
Storage Tips
Store in an air-tight container in the refrigerator. If using a tray just as in the photos above, cover it with aluminum foil and refrigerate. Maja Blanca will last 3-5 days in the fridge if stored properly.
Maja Blanca Recipe
Equipment
- 1 skillet or saucepan
Ingredients
- 4 tablespoon butter unsalted
- 1 can 16 oz coconut cream or coconut milk
- 1 can 14 oz condensed milk
- 1 can 12 oz evaporated milk or fresh milk
- 1 can 14.75 oz sweet style corn
- 1 cup cornstarch dissolved in 1 cup of water
- ½ cup granulated sugar more if needed
- ½ cup shredded cheese or toasted coconut
Instructions
- Melt butter and add coconut milk, add condensed milk, evaporated milk, corn, and sugar in low to medium heat. Stir and bring it to boil.
- Dissolve cornstarch in water. Stir until it completely dissolves. Pour into the pot and stir continuously until the mixture thickens. Once it thickens turn off the heat.
- Grease tray pan with melted butter or oil. Pour in the mixture while it is hot, let is set and refrigerate until it is chill for about 2 hours. Top it with shredded cheese. Slice and serve!
Notes
Cooking Tips
- Dissolve the cornstarch with an equal ratio of water before adding it to the mixture.
- Be sure to cook the mixture on low to medium heat to avoid burning to the bottom of the pan.
- Stirring continuously until the pudding mixture has thickened will ensure that the cornstarch mixture has been distributed properly.
- Also, stirring continuously after slowly adding the cornstarch will give you a smooth and creamy maja blanca.
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