What are the main ingredients of Maja Blanca Recipe? It’s a common misconception that Maja Blanca is difficult to make. It is straightforward, and you can prepare it in just 10 minutes with readily available ingredients at your local grocery store.
The ingredients for Maja Blanca include coconut milk, sugar, cornstarch, vanilla extract, or lemon/orange zest, depending on preference. All ingredients should blend well together in a saucepan over medium heat and then pour into baking pans before chilling until set.
Maja Blanca will last up to 3 days if kept refrigerated but should not freeze the dish due to the dairy content of the recipe. This dessert pairs well with latik, cheese, strawberries, and other fruits like bananas and kiwi, but the classic ingredients for Maja Blanca are always coconut milk, cornstarch, milk, and sugar.
Maja Blanca is a trendy dessert in the Philippines that you can serve on any special occasion or holiday. You can adapt this recipe to your liking by adding lemon or orange zest, cinnamon for a more alluring flavor, or even chocolate to give it some flair.
History of Maja Blanca
Before we jump to the recipe, let’s give you some insights into the history of this gelatinous coconut dessert. You can say that Maja Blanca boasts of a pretty rich historical background. As we have already mentioned, Maja Blanca is a Filipino delicacy. Maja Blanca is a local Filipino adaptation of Manjar Blanco. Manjar Blanco however is a Spanish delicacy.
Before you get confused, let us tell you that Maja Blanca is quite distinct from its inspiration. For instance, this local Filipino delicacy uses coconut milk as an alternative to almond milk or regular milk. Ilocano, Pangasinense, Kapamangan, and Tagalog consume Maja Blanca extensively. Additionally, the dessert is also popular with the Chavacano-speaking Zamboanguenos.
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.
Maja Blanca Variations
You might be delighted to hear that this lip-smacking dessert also has a couple of variations. The best part about Maja Blanca is that you can try different variations of the same. You can put your chef’s hat on and try making this dish by replacing a few ingredients. The existing variations of Maja Blanca often result in a difference in the color of Maja Blanca.
Some of the examples of Maja Blanca variations are as follows:
- Squash Maja Blanca (it uses calabazas)
- Butter Maja Blanca (results in a yellow-hued dessert)
- Maja de ube (or Maja ube), which uses purple yam/ube
- Maja buko pandan (light green in color), which contains coconut meat and pandan leaves
If you think correctly, Maja Blanca can have hundreds of surprising variations. In some parts of the world, you’ll also come across Maja Blanca that uses tibok-tibok. You’ll also notice that it is pretty easy to integrate your favorite flavors into this dessert to give it a twist!
Recipe of Maja Blanca
This recipe of Maja Blanca can be adapted to your liking by adding lemon or orange zest, cinnamon for a more alluring flavor, or even chocolate to give it some flair. Our Maja Blanca Recipe can produce 2 8×8 in baking pans and can serve up to 10 people.
Ingredients of Maja Blanca
- 4cupsCoconut milk
- 1canBluebell Condensed Milk
- 1canCream Corn
- ¾cupWhite Sugar
- ¾cupEvaporated Milk
- ¾cupCornstarch
- 1cupChef’s Gourmet Premium CheeseGrated
Instructions
- In a saucepan, combine coconut milk, condensed milk, sweet corn, and sugar to make the first mixture.
- Over medium heat, bring the first mixture to a gentle boil, stirring occasionally until sugar is dissolved.
- In a small bowl, mix cornstarch and evaporated milk until completely smooth. Slowly add to first mixture, whisking vigorously to prevent lumps.
- Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
- In a lightly greased 2 (8 x 8) baking pan, transfer thickened maja blanca mixture. Using a spatula, smoothen the surface.
- Allow pudding to cool for a few minutes.
- Add grated cheese on top of the maja blanca.
- Cover and refrigerate for about 1 to 2 hours or until completely set.
- To serve maja blanca cut into squares.
Kitchen Tips for Ensuring Maja Blanca Sets Well
Everyone wants to make sure that their Maja Blanca sets well in one go. There’s nothing as joyful as getting a dessert right in your first shot. The only challenge you might face with preparing Maja Blanca is that it might be tough to set. Your Maja Blanca might be runny or soft even after using all the right ingredients. We have mentioned a couple of techniques that will make sure the dish comes out firm all the time!
Distribute the Cornstarch Mixture Well
You need to ensure that you spread the cornstarch mixture well. There are two ways you can make this happen. One way is to dilute cornstarch in water and give it a little mix. You mix equal parts of water and cornstarch.
The second method includes mixing the cornstarch with sure before diluting it with the milk mixture. Both these methods aim to ensure that the result is lump-free and the cornstarch is evenly spread.
Boil the Mixture for Best Consistency
For the cornstarch to activate and do its job, you must boil the mixture. Boiling the milk and cornstarch mixture will allow it to thicken. While you are cooking this mixture, don’t forget to stir it continuously. While stirring, boil the mixture to medium heat.
Doing this will prevent your cornstarch mixture from burning when sticking to the bottom of the vessel. If the combination is slowly becoming hard to mix, it is a positive indication.
Lastly, Let It Chill!
Refrigerating your Maja Blanca is an option. You can skip this step if you are running short on time and your guests are waiting for desserts. But, if you have ample time, go ahead with this step. Before putting coconut topping or latik topping, let the dessert chill for a few hours.
Chilling Maja Blanca gives it a firm consistency and also makes it easy peasy to serve. Besides, it is an excellent decision to chill it if you are fond of cold desserts.
FAQs
Why Is My Maja Blanca Missing the Smooth Consistency?
It is very disappointing when the dish you put so much effort into turns out to be flawed. If your Maja Blanca is not smooth, don’t worry, you are not alone. Most people face the same problem in their first attempt. 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. You can dilute the cornstarch in water to prevent it from recurring next time.
How Many Days Can I Store Maja Blanca?
We all love Maja Blanca, don’t we? You might want to prepare Maja Blanca in a bigger batch so that you and your family can enjoy it for the next couple of days. The good news is that Maja Blanca can last for 3 to 4 days.
To keep it fresh and prevent it from spoiling, you should store the leftover Maja Blanca in the refrigerator. So, you can say that the shelf life of this recipe is pretty good.
How to Improve the Consistency of Maja Blanca?
Keep cooking it over steady medium heat if you think your Maja Blanca is still soft and mushy. Cooking the mixture will allow it to become firm. Generally, the cornstarch in the mix requires some cooking time to thicken. Remember, as the mixture thickens, the chances of burning also increase, so don’t leave the mixture unattended.
Wrap Up
Hopefully, making Maja Blanca would be a cakewalk for you now. This Filipino dessert is straightforward to prepare. What’s more, most people love the smooth texture of this native delicacy. So, when you have guests coming over in the holidays, consider making Maja Blanca. Wait till your guests and family flood you with compliments for making them this delicacy!
Recipe for Maja Blanca
Recipe of Maja Blanca
This recipe of Maja Blanca can be adapted to your liking by adding lemon or orange zest, cinnamon for a more exotic flavor, or even chocolate to give it some flair. Our Maja Blanca Recipe can produce 2 8 x8 in baking pans and can serve up to 10 people.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Cook Time 10 minutes mins
Chill Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
Course Appetizer
Cuisine Filipino Dessert
Servings 10
Ingredients
- 4 cups Coconut milk
- 1 can Bluebell Condensed Milk
- 1 can Cream Corn
- ¾ cup White Sugar
- ¾ cup Evaporated Milk
- ¾ cup Cornstarch
- 1 cup Chef’s Gourmet Premium Cheese Grated
Instructions
In a saucepan, combine coconut milk, condensed milk, corn, and sugar to make the first mixture.
Over medium heat, bring the first mixture to a gentle boil, stirring occasionally until sugar is dissolved.
In a small bowl, mix cornstarch and evaporated milk until completely smooth. Slowly add to first mixture, whisking vigorously to prevent lumps.
Continue to cook, whisking regularly, for about 2 to 4 minutes or until mixture thickens to a smooth paste consistency.
In a lightly greased 2 (8 x 8) baking pan, transfer thickened maja blanca mixture. Using a spatula, smoothen the surface.
Allow pudding to cool for a few minutes.
Add grated cheese on top of the maja blanca.
Cover and refrigerate for about 1 to 2 hours or until completely set.
To serve maja blanca cut into squares.
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