Incredibly easy homemade maja blanca! In this recipe, I will show how to make a soft yet firm, maja. It’s not too sweet and filled with coconut and corn flavor. Top with dry latik to keep it traditional or grated cheese to make it simpler.
Why you’ll love this Maja Blanca Recipe
Maja Blanca is one of my husband’s favorite Filipino dessert. He loves it so much that he prefers it to be his “birthday cake” rather than an actual flour cake.
No kidding! He’s a through and through Filipino that way 🙂
Here’s why you’ll love this maja blanca recipe too:
- The pudding is not too sweet. It uses condensed milk as the primary sweetener balanced with a pinch of salt. Additional sugar is completely optional and would be entirely up to you.
- You can taste the coconut milk and corn flavor despite having other milk ingredients.
- It’s soft, tender, light, and not dense but best of all it doesn’t fall apart or break when slicing.
Maja Blanca Ingredients
And here’s what you need to make this Filipino corn pudding:
- Sweet Corn kernels – for convenience I use the boxed/canned corn.
- Cornstarch – is what makes this dessert “pudding” and the only thickener you need to make it.
- Coconut Milk – is the main flavor of the pudding and I think what makes it a true Filipino dessert.
- Evaporated Milk and Fresh Milk – add a milky flavor to the maja blanca. You can use pure evaporated milk or pure fresh milk.
- Condensed Milk – primary sweetener of this pudding.
- Salt – balances the sweetness or as I call it in Filipino “pangtanggal umay”.
Reserve the water from the canned corn and use it to make the cornstarch slurry. This will boost the corn flavor of the pudding.
How to make soft, yet firm Maja Blanca (TIPS!)
Making maja blanca is incredibly easy but a few minor mistakes can lead to undesirable results.
Here are some tips to make sure that your maja blanca is fully set, light, and not dense.
Combine all the liquid ingredients including the corn kernels in a cold pot. Don’t turn on the heat yet. Stir until the condensed milk is fully incorporated with the rest of the ingredients.
Prepare the cornstarch slurry before heating the liquid ingredients. When the liquid ingredients start simmering (gently boiling), give it a quick stir and pour the slurry over while gently stirring.
Make sure the liquid ingredients are hot and bubbling/simmering BEFORE adding the cornstarch slurry. A hot simmering liquid activates the cornstarch slurry and thickens it quickly! It’s like magic!
Slowly stir with a wooden spoon until it thickens (see photo below), pour in a greased pan and let it cool. Chill for 2 to 4 hours.
Serve and Storage
Keep refrigerated until it’s ready to serve. It should last in the fridge in an airtight container for 3 to 4 days.
To serve, cut into serving pieces and sprinkle with dry latik or grated cheese.
Hungry for more Filipino kakanin? Try these recipes!
- Oven-Baked Bibingka Malagkit
- Cassava Cake (Bibingka Cassava)
- Tres Leches Cake
- Creamy Whole Eggs Leche Flan
- Puto Flan
- Easy Chocolate Cake
- Sweet Fruit Salad
- Buko Pandan
- Turon with Langka
Maja Blanca (with cheese or latik)
- 3/4 cup cornstarch see note 1
- 1/2 cup water use the corn water from corn kernels
- 14 oz – 15 oz canned sweet corn kernels drain, reserve the corn water
- 2 cups coconut milk see note 2
- 1/2 cup evaporated milk see note 3
- 1/2 cup fresh milk
- 1/2 cup condensed milk see note 4
- 2-3 tbsp white sugar use more or less
- 1/8 tsp salt
Toppings options (choose one or use both):
- dry latik or coconut curdles get the recipe here
- 1/2 cup grated cheddar cheese
- Brush the pan or heat-proof dish with butter or coconut oil. Set aside.
- In a cold pot, combine coconut milk, evaporated milk, fresh milk, condensed milk, salt, and corn kernels. Stir well until combined. Taste. Add white sugar starting from 2 tbsp then taste again. Add more depending on your preference.
- Combine cornstarch and water/corn water in a bowl. Stir and set aside.
- Place the pot on the stove and set the heat to medium heat. Stir occasionally until the liquid is boiling (see photo). Lower heat.
- Give the cornstarch slurry a quick stir then slowly pour over the simmering coconut milk mixture. Whisk vigorously at first, then stir gently until it forms into a thick and smooth paste (no lumps).
- Pour pudding into the prepared dish. Level the top with the back of a spoon then brush with coconut oil or butter. Sprinkle with cheese or latik on top. Let it cool. Cover with a plastic wrap and then place in the fridge for 2 to 3 hours until completely set. Slice into serving pieces. Serve and enjoy!
- Cornstarch is also known as cornflour in the United Kingdom. Please do not confuse with cornflour in the U.S which is made with maize kernels.
- I used canned coconut milk to make this recipe. If using freshly extracted coconut milk, omit fresh milk as fresh coconut milk tends to be liquidy than canned.
- Evaporated milk can also be substituted with fresh milk. Maja Blanca will have a lighter color.
- Nutrition: cheese and latik is not included in the calculation