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Ingredients
- Serves 6 people
600 ml coconut milk
300 g cream corn
100 g white sugar
100 g cornstarch
75 ml water
50 g finely ground coconut
10 ml cooking oil (or enough to grease baking dish)
Maja Blanca
Filipinos are known to have a sweet tooth so the Maja Blanca is the perfect Pinoy dessert to satiate that sugar craving. The combination of coconut milk and starch gives the Maja Blanca its signature sticky and jelly-like consistency but the addition of cream corn and toasted desiccated coconut help give it some texture variation. Commonly served during the holidays, these sweets can be found being sold outside of churches - no doubt the Maja Blanca has been part of many childhood memories
- Easy
- 10 min
- 12 min
- 10 min
- 4 steps
- 7 Ingredients
- Easy
- 4 steps
- 7 Ingredients
- 10 min
- 12 min
- 10 min
Instructions
-
Make the cornstarch slurry
- In a small bowl, mix 100g of cornstarch and 75ml of water to make the cornstarch slurry. Set it aside.
-
Prepare the mixture
- Pour 600ml coconut milk, 300g cream corn, and 100g white sugar in a medium saucepan and bring it to a slow boil over low heat for 5 minutes.
- Slowly pour in the slurry into the coconut milk mixture while whisking gently.
- Continue to cook on low heat for 5 minutes, or until mixture turns into a smooth paste.
-
Bake the mixture
- Grease the baking dish with oil.
- Next, pour the mixture into the baking dish and smooth out the surface with a spatula.
- Allow it to cool for 30 minutes. Then refrigerate and chill for 2 hours or until set.
-
Toast the desiccated coconut (toppings)
- Heat a sauté pan over medium heat.
- Add the finely ground coconut into the pan and toast it for about 2 minutes until it turns golden brown.
Garnish & Serve!
Place the cooled Maja on your serving dish and sprinkle it with the toasted coconut toppings before serving.
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