is a Filipino dessert primarily made of coconut milk and corn thickened with cornstarch.
The texture is soft and silky, slightly firmer than your regular pudding–basically like thick gelatin.
You probably already have these in your pantry:
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.
Cream Style Corn
The secret to making the best maja blanca!
Sweet Corn kernels
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.
How to make the Best Maja Blanca
Combine coconut milk, fresh milk, cream of corn, corn kernels, condensed milk, and, salt.
Stir well until combined.
Bring to a simmer
Set the heat to medium heat. Stir until the liquid starts simmering.
Add sugar and continue stirring.
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Pour cornstarch slurry
For a silky and smooth texture slowly pour the slurry while continuously stirring the milk mixture.
Don't pour it in one go or the milk will form into lumps.
Stir until mixture thickens
Continue cooking until it forms into a thick and smooth paste (no lumps).
Pour in a greased pan
Pour pudding into the prepared dish. Gently shake to level the top.
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Cool and let it set
Let it cool then refrigerate for 1 to 2 hours to completely set.
Sprinkle with cheese, latik, or toasted coconut flakes.
Serve and Enjoy!
SLICE INTO SERVING PIECES
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