Maja Blanca
A classic Filipino coconut pudding set with cornstarch and sweet corn. Maja Blanca is a four-step dessert made from store-cupboard tins, chilled until firm and sliced into squares.
- Time
- 30 mins + chilling
- Serves
- 8
- Steps
- 5
- Ingredients
- 7
Method
- 01
Combine all ingredients in a casserole in low fire. Mix constantly until the mixture thickens.
- 02
Pour into the clear rectangular serving dish.
- 03
May garnish with grated cheese or corn kernels.
- 04
Set aside.
- 05
Refrigerate for 4-6hrs before serving.
Cooking Tips
- Stir constantly from the moment it goes on the heat. Cornstarch catches on the bottom within seconds.
- It should be very thick before it goes in the tray - thick enough that the spoon leaves a trail.
Ingredient Substitutions
- Fresh coconut milk gives a cleaner flavour than canned, but canned is far more consistent.
- Cream-style corn can be replaced with whole kernels for more texture.
What to Serve With It
- Top with toasted coconut (latik) and serve cold, cut into squares.
Storage and Reheating
- Keeps 4 days covered in the fridge.
- Do not freeze - the cornstarch set breaks and turns watery.
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