Learn how to make maja blanca with canned cream-style corn. Soft, silky, and tender pudding that is not too sweet and packed with corn flavor. Top with traditional latik or grated cheese to make it simpler.
Maja blanca is a Filipino dessert primarily made of coconut milk and corn thickened with cornstarch. It's sweet with a delicate corn flavor. The texture is soft and silky, slightly firmer than your regular pudding–basically like a thick gelatin.
This is actually one of my husband's favorite Filipino desserts. He loves it so much that he prefers it to be his "birthday cake" rather than an actual flour cake.
Why you'll love this recipe
Here's why you'll love my maja blanca recipe:
- 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.
- It's packed with coconut milk and corn flavor.
- It's soft, tender, light, and not dense but best of all it doesn't fall apart or break when slicing.
And here's what you need to make this Filipino corn pudding:
- Coconut Milk - for the best flavor, use the purest you can find. At most, it should only have water as an added ingredient. Avoid using those that contain thickeners like xanthan gum, guar gum, or carrageenan.
- Canned Creamed Corn - the secret to making the best maja blanca!
- Fresh milk - I prefer this over evaporated milk. The flavor is not too overpowering and preserves the corn and coconut milk flavor.
- Sweet Corn kernels - add a nice texture to the pudding. It's totally optional.
- Condensed Milk - the primary sweetener of this pudding.
- Salt - balances the sweetness or as I call it in Filipino "pangtanggal umay".
- Cornstarch - is also known as cornflour in the United Kingdom. Please do not confuse it with cornflour in the U.S which is made with maize kernels.
- Fresh Milk or water - use interchangeably. I prefer fresh milk for a creamier flavor.
How to Make the best Maja Blanca
Here's how to make it!
Why did my maja blanca not set?
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, yet still tender and light.
- Use medium heat - do not use high heat as this will rapidly boil the milk and cause curdling.
- Quickly stir the cornstarch slurry before adding it to the simmering liquid.
- Simmer the milk - make sure the liquid ingredients are hot enough and SIMMERING before adding the cornstarch slurry. This activates the cornstarch and thickens the entire mixture quickly! It's like magic! Adding the cornstarch to a cold mixture is what causes maja not to set.
- For a silky and smoother texture - slowly and gradually pour the cornstarch slurry while continuously and gently stirring the milk mixture. Don't pour it in one go or the milk will form into lumps.
Serve with Toppings
Once the pudding is set, sprinkle with any of these toppings:
- Dry latik - or coconut curds. You can get the recipe here.
- Toasted coconut flakes - toast desiccated coconut in a pan over low heat until it turns brown. Add sugar to taste just before it finishes cooking.
- Grated Cheese - use process cheddar cheese or mild cheddar cheese.
Shelf-life and Storage
Keep refrigerated until it's ready to serve. It should last for 3 to 4 days.
Note that the texture of maja blanca will be firmer when it's cold and fresh out of the refrigerator. "Dechill" for 20 minutes at room temperature if you prefer a softer texture.
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Watch How to Make it
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- Tres Leches Cake
- Creamy Whole Eggs Leche Flan
- Easy Chocolate Cake
- Sweet Fruit Salad
- Buko Pandan
- Turon with Langka
Maja Blanca with Cream Style Corn
- ¾ cup cornstarch (see note 3)
- 1 cup milk or water
Topping options (choose one):
- dry latik or coconut curdles (get the recipe here)
- ½ cup grated cheddar cheese
- ½ cup toasted desiccated coconut (see note 4)
- Grease the pan or heat-proof dish with oil or coconut oil. Set aside.
- In a cold pot, combine coconut milk, fresh milk, cream of corn, corn kernels, condensed milk, and, salt. Stir well until combined.
- Place the pot on the stove and set the heat to medium heat. Stir until the liquid starts simmering. Lower heat. Taste then add sugar.
- Combine cornstarch and milk in a bowl. Quickly stir then slowly add to the pot while continuously stirring. The mixture will slowly thicken. Continue cooking until it forms into a thick and smooth paste (no lumps). This can take 5 to 7 minutes.
- Pour pudding into the prepared dish. Gently shake to level the top.
- Let it cool for 30 minutes then refrigerate for 1 to 2 hours to completely set. Sprinkle with cheese, latik, or toasted coconut flakes. Slice into serving pieces. Serve and enjoy!
Recipe Notes and Tips:
- Canned coconut milk - for the best flavor, use the purest you can find. At most, it should only have water as the added ingredient. Avoid using those that contain thickeners like xanthan gum, guar gum, or carrageenan.
- Milk - use full fat or low fat. Evaporated milk can also be used. Note that the flavor of maja will be richer and the texture is thicker.
- 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.
- Toasted coconut flakes - toast desiccated coconut in a pan over low heat until it turns brown. Add sugar, about 2 tsp, or to taste just before it finishes cooking.
- Nutrition: cheese and latik is not included in the calculation
Originally published Sept 2020. Updated August 2021 with new photos, video, and a streamlined recipe after further testing to improve the recipe!Riverten Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.