Maja Blanca
Maja Blanca is a popular Filipino dessert that can be traced back to a Spanish milk-based dessert “manjar blanco”, which means delicacy.
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Maja Blanca is a Filipino Coconut Pudding made by boiling a mixture made with coconut milk, evaporated milk, condensed milk, canned corn, sugar, and corn starch. The boiled mixture is then transferred to a container for cooling and setting as a cake and topped up with caramelized coconut or grated cheese. In earlier days Maja Blanca did not include corn and milk, but these were added later to improve flavor and texture.
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“Maja” means to pound or to make mush and the word “blanca” means white. It is said that, at that time, they would have to pound the coconut meat to extract the milk that would be used for this dessert.
Ingredients:
2 cans (13.5 ounces each) of coconut milk
1 can (14 ounces) cut corn drained
1/2 cup sugar
1/4 cup cold water
1/2 cup cornstarch
1/4 cup desiccated coconut flakes
Instructions:
In a saucepan, combine coconut milk, corn, and sugar.
Over medium heat, bring to a gentle boil, occasionally stirring until sugar is dissolved.
In a small bowl, mix cornstarch and cold water until completely smooth.
Slowly add to coconut milk, whisking vigorously to prevent lumps.
Continue to cook, whisking regularly, for about 2 to 4 minutes or until the mixture thickens to a smooth paste consistency.
In a lightly greased 8 x 8 baking dish, transfer thickened coconut mixture.
Using a spatula, smooth surface.
Allow the pudding to cool for a few minutes.
Cover and refrigerate for about 1 to 2 hours or until completely set.
In an ungreased skillet over medium heat, toast shredded coconut, stirring frequently, for about 1 to 2 minutes or until golden brown. Remove from heat immediately.
To serve maja blanca, sprinkle toasted coconut flakes on top and cut into squares.
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