Are you looking for a delicious Filipino dessert that is simple to prepare with simple ingredients? This recipe we have is what you are searching for because we will be learning how to make Maja Blanca.
Commonly served on special occasions, holidays like Christmas and fiestas in your town, this Filipino dessert is a crowd favorite. Who couldn’t resist a sweet, soft, delicate, and creamy dessert that is oh so good!
Today, we will all be indulging in something new that our taste buds will surely love. Are you, by any chance, puzzled on how to cook Maja Blanca? Don’t worry because we will make it as simple as possible with ingredients you can find easily.
Likewise, additional information such as trivia, tips, and other variants of Maja dessert will be on this post. It is absolutely a win-win situation for all of us learning how to make Maja Blanca and, at the same time gaining some relevant facts about this dessert.
Ready, set, go! Let’s get it.
What is Maja Blanca
Maja Blanca, or Maja for short, is a famous Filipino dessert made mostly from coconut milk, that has a thick gelatine-like consistency and an exquisite flavor. Maja is a coconut pudding usually served during the holidays, especially the New Year’s and Christmas, and a typical dessert prepared during fiestas in every town.
This dessert is an adaption of manjar blanco (blancmange), which is a sweet Spanish dessert commonly made out of cream or milk and flavored with almonds. But as time passed by, Maja became distinct because instead of using the regular milk, it used coconut milk as an alternative.
Additionally, Maja was popular not only in Luzon but also became famous in other parts of the Philippines. Maja is called dudul in Ilocano, a dialect used in the Ilocos region. Similarly, different names of this dessert started to spread, most notably the ones that have kernel corn as their ingredient.
Variations of Maja Blanca
Maja Blanca is very flexible and can easily be adapted to include other various ingredients making it a lot more extra and special. The addition of some other elements makes it more flavorful and sometimes gives the dish a different color making it more appealing and delicious to the eyes of many.
Maja Blanca with Corn
Maja Blanca, with corn, is one of the many varieties you can choose from when experimenting with this dessert. Other names for this variant are Maja Blanca con maiz, Maja maiz, or Maja Blanca maiz.
Obviously, from the name itself, kernel corn is used and added in the preparation of making this variant.
Maja Blanca, with corn, has the same procedure as the original recipe. If you want to give distinction to the dessert, add corn kernels to the list of ingredients. The first thing to do is to combine the coconut milk, the regular milk, and condensed milk until it boils while stirring it occasionally.
Second is to add the corn kernels together with the cornstarch mixture then stir until it turns out into a paste-like texture. After this, transfer it to a greased pan, even out the surface, and let it cool down.
Third, you can cook latik or coconut curds (a residue of coconut milk) to put on top of the finished dessert. Just simply cook coconut milk, stirring it continuously until it thickens and turns gelatinous.
Continue stirring it until you see brownish residues. Then it can finally be put as a topping for our Maja with corn.
Maja Blanca with Ube (Purple Yam)
Moreover, corn kernels are not the only ingredient that you can add to this fantastic dessert. To give it a new taste and twist, why don’t we try Maja Blanca with Ube? Ready to try this unique combination? Here’s how.
In making Maja de Ube, you need to follow the same procedure. Except for the addition of mashed ube in the mixture of the different milk used while stirring it continuously until thickened. After this, add the cornstarch mixture and then wait until it is cooked, dissolved, and thick.
Lastly, bring it into a container putting the cooked coconut curds or latik on top of the finished Ube Maja Blanca.
Ube Maja Blanca is a must-try variant of Maja Blanca! With the use of mashed purple yam or ube, it became extra different and delicious.
What are the ingredients of Maja Blanca
This dessert we are making is simple to make! Maja Blanca ingredients are accessible to find in the groceries and markets near you. Some components of Maja Blanca maybe just a regular in your kitchen. You just need to search and find for you to use and, at the same time, save money from buying excess materials.
Here are the ingredients used to make this my dessert possible in your home. Including some of the excellent benefits they bring to your body too! Hurry and take a read on them.
- Coconut milk- of course, the essential ingredient in this dessert is the coconut milk! It is where all the coconut flavor came from in this dessert. Coconut milk is good for the body because it lowers blood pressure and cholesterol. More so, it is rich in electrolytes and can prevent fatigue, build muscle, and reduce fat in the body. With this, it can assist in weight loss as well as in improving digestion too.
- Condensed milk- Maja Blanca uses three different kinds of milk; one of them is the condensed or sweetened milk. This milk takes control of the sweetness and creaminess of the desert.
It is known to be one of the sweetest kinds of milk there is in the market. Condensed milk still provides extra protein, fat, and some minerals such as calcium for bone health. Still, the key to enjoying the sweetness of condensed milk as part of a healthy diet is by consuming small and measured portions of these.
- Evaporated milk and milk- aside from condensed milk, evaporated and regular milk is part of the making of this incredible dessert. These two balance out the sweetness the condensed milk brings while still adding that milky flavor in this dessert. Both evaporated, and regular milk is a healthy choice. Both also provide nutrients needed for healthy bones such as protein, vitamins A and D, and calcium.
- Cornstarch- the primary use of cornstarch in making this dessert is by thickening the milk mixture. It gives gelatin or pudding-like texture that is traditionally seen and observed in all Maja Blanca recipes.
Cornstarch is essential as a thickening agent and in stabilizing food. It is mostly high in calories and carbohydrates, but the good thing about it is that it is gluten-free. Because of this, it can be a substitute for wheat flour and be a quick and excellent source of glucose and calories for athletes.
- Latik– also called coconut curds, it is from the coconut milk residues that serve as the toppings of every Maja Blanca finished product. Latik gives a sweet and an additional extra coconut flavor to Maja Blanca. If you are to try the different variants of Maja Blanca with other added ingredients to make it more special, here are the popular ingredients used:
- Sweet kernel corn- these sweet kernel corns adds a new flavor and gives another texture to the finished product of Maja Blanca.
- Kernel corns are good sources of antioxidants carotenoids such as lutein found in its Vitamin A content. With this, it may also promote eye health. Moderate consumption of sweet corn can be an excellent addition to a more healthy diet.
- Ube- mashed ube is often used and added to make Ube Maja Blanca. It is mainly for color (purple) to give more attention and also provides additional and different flavors in your dessert.
Purple yam or Ube is highly nutritious. It may help in managing blood sugar levels, in fact, in lowering them too. It is also rich in antioxidants and promotes a healthy gut. Most notably, it is very versatile because it gives a better outcome to different recipes and desserts.
We are all giving our best in everything we do, but sometimes, everything you’ve done is not yet enough. Perhaps mistakes always happen, don’t lose hope and try these simple tricks to overcome your difficulties and remedy your faults.
- If you happen to notice that your mixture is not as thick as you may want it to be, just simply add cornstarch. Just make sure to dilute it first in water before adding it to the mixture.
- Tasting the mixture will help you know if the taste still lacks in sweetness. If it happens to lack sweetness, instead of adding sugar, you can add more condensed or sweetened milk, making it milkier and sweeter than ever!
Did you know that Maja Blanca means “white delicacy”? It is merely because of its creamy off white overall appearance when served and prepared.
The good thing about this dessert is that it can also be stored and refrigerated, wherein it can last up to 3 to 4 days. With this, you can still enjoy this dessert for an extended time with your family and friends.
Were you looking for tips on how to make your Maja Blanca incredible and the best? We got you covered, just take note of these tips!
- To avoid the coconut milk from curdling and separating, don’t let it on a rapid boil. Take your time instead of just leaving it on a low range heat.
- If you want a creamier and more luxurious texture, use the first coconut extraction or kakang data in Filipino. Kakang gata gives your Maja Blanca a tastier and flavorful outcome.
- To give a richer flavor of the corn, use the liquid used to stock the corn in the can or pack in place of water in the right amounts to dissolve the cornstarch.
- Make sure to make the latik first before proceeding with the rest of the recipe because you will need the coconut oil to grease the pan.
Best served With
Desserts are always a must! Most especially if you are a Filipino who loves to eat sweet and creamy finds. We’ve listed down below some other food that is a great pair with a plate of Maja Blanca on the side.
Pancit guisado– our creamy and soft dessert just completes the meal with a bowl of pancit guisado, making it a perfect combination to flatter each other’s taste.
Fried Chicken– it’s plain to just have fried chicken with rice for lunch, right? Why not have a creamy and sweet dessert on the side to give a different taste and brighten up your day.
Tea- a sip of any kind of tea will balance everything in between, including the sweetness of our Maja Blanca, making it the best combination ever!
Coffee- just like the tea, a cup of coffee adjusts the sweetness you will experience in a plate of Maja Blanca. They’re just perfect for each other and worth the try. Coffee is the ideal pair and choice for your next snack or merienda.
From the first two words of its name Maja, it also completes the word magic! MA-HA, that’s how you pronounce it right, it just brings a beautiful experience and a sweet taste that makes you think of and remember your loved ones.
Don’t hesitate to try this dessert at your home because I’m sure you gathered all the information you need to know on how to make Maja Blanca. Enjoy the process and then indulge it after to share with your friends and family.
Give your life a touch of sweetness, creaminess, and heavenly taste from this authentic Filipino dessert we’ve learned to make. Brighten up your day and pass it on to someone else you might be thinking of needing to have a plate of this incredible dessert.
Sharing is caring. So does spreading this read to your friends and let us hear their thoughts about this dessert as well. See you on our next adventure!
For more delicious recipe, visit Eat Like Pinoy!
Best Maja Blanca Recipe
- 4 cups Coconut milk
- 3/4 cups Cornstarch melted with evaporated milk
- 1 cup Sweetened milk
- 3/4 cups Evaporated milk
- 3/4 cups Sugar
- 3/4 cups Sweet Kernel Corn
- 1/2 cup Toasted Coconut
- 1/2 cup Latik
- Pour-in coconut milk in a pan. Turn on the heat then stir carefully until it boils.
- When boiling, add the sugar, sweetened milk and corn. Continue stirring and let it boil for 10 minutes.
- Then, add the melted cornstarch and gradually pour in the pan. Mix well until it gets thick.
- Prepare the tray and pour-in carefully the cooked mixture on it.
- Sprinkle with Latik on top and let it cool for 1 hour. Then, refrigerate for another 30 minutes.
- Serve, eat and enjoy!