Baking Maja Bliss: A Simple Guide To Deliciousness

Maja blanca is a Filipino dessert with a creamy pudding-like consistency, made from coconut milk and often topped with latik (browned coconut cream curds). It is a popular dish at Fiestas, holidays, and special occasions, and can be served as a midday snack or dessert. The basic ingredients include coconut milk, milk, cornstarch, and a sweetener, with variations including the addition of corn kernels or the use of sweetened condensed milk. The process of making maja blanca involves combining the ingredients and heating them until the mixture thickens, then allowing it to cool and set before serving.

Choosing your ingredients

Choosing the right ingredients is key to making delicious maja blanca. This Filipino dessert is a simple yet mouth-watering treat that can be made with a few basic ingredients. Here's a guide to help you select the best ingredients for your maja blanca:

Coconut Milk

Coconut milk is the star ingredient in maja blanca, giving it a rich and creamy texture. Look for full-fat, unsweetened coconut milk to achieve the perfect consistency and flavour. You will need a generous amount of coconut milk, typically around two 14-ounce cans or 600 ml (2.5 cups). This forms the base of your maja blanca pudding.

Sweetener

You can choose between using sugar or sweetened condensed milk as your sweetener. If you opt for sugar, start with about 1/2 cup and adjust to your taste preferences. You can add more or less, depending on how sweet you like your maja blanca. Alternatively, you can use sweetened condensed milk to enhance the creaminess and add sweetness to your dessert.

Cornstarch

Cornstarch is essential for thickening your maja blanca mixture. You will need about 1 cup of cornstarch, dissolved in water or milk, to achieve the desired pudding-like consistency. Make sure to fully dissolve the cornstarch and add it gradually to your milk mixture while stirring to avoid lumps.

Corn

Corn adds a delightful contrast to the creamy pudding. You can use either whole kernel corn or creamed corn kernels. If using whole kernels, drain a 12-ounce can of corn and add it to your mixture. For a smoother texture, you can use canned cream-style corn, adding about 3/4 cup to your recipe.

Toppings

Traditional maja blanca is often topped with 'latik', which is made by simmering coconut milk until it separates into coconut oil and brown solids. This process gives you the 'latik' topping, adding aroma, flavour, and crunch to your dessert. However, if you're short on time, you can substitute it with toasted dried coconut flakes or shredded coconut, sprinkled on top for that extra touch of sweetness and texture.

Optional Ingredients

While the above ingredients form the base of your maja blanca, you can also add a few optional ingredients to enhance the flavour and texture:

• Evaporated Milk: You can add about 3 to 4 ounces of evaporated milk to your mixture for a slightly different flavour profile.
• Fresh Milk: If you prefer, you can use fresh milk instead of evaporated milk.
• Cheese: For a savoury twist, some recipes suggest adding grated cheese on top of your maja blanca.
• Coconut Cream: For an even richer and creamier texture, you can substitute some of the coconut milk with coconut cream.

Mixing your ingredients

Maja blanca is a Filipino dessert that is creamy, gelatinous, and made from several types of milk, including coconut milk, evaporated milk, and condensed milk. It is thickened with cornstarch and topped with latik (a cooked coconut topping). The pudding has a soft and light texture and is often served at fiestas, holidays, and special occasions.

To make maja blanca, you will need to combine your milk, cornstarch, and sweetener. You can use sugar as your sweetener, or you can opt for sweetened condensed milk for a creamier texture. If you are using sugar, start with 1/2 cup, taste, and adjust from there according to your preference. For the milk, you will need to use coconut milk as your base, but you can also add evaporated milk or fresh milk.

Fully dissolve the cornstarch in water before adding it to your milk mixture. When adding the cornstarch mixture to the milk, do so gradually while stirring vigorously to avoid lumps and to ensure the cornstarch is properly incorporated. You can also take a few tablespoons of the milk mixture and stir them with the dissolved cornstarch before adding it to the rest of the milk. This will help to insulate the cornstarch and prevent it from cooking too quickly.

Once you have added the cornstarch, stir constantly to prevent the mixture from overcooking. Cook until the mixture becomes thick like a paste and drops in globs from your ladle. This should take around 5-10 minutes. Remember that the maja will continue to set as it cools.

If you want to add corn kernels to your maja blanca, you can do so by adding canned sweet corn kernels together with the coconut milk and sugar when boiling. You can also add other toppings such as shredded cheese, toasted coconut flakes, or latik.

Heating your mixture

To start, you'll want to combine your evaporated milk, coconut milk, and sugar in a pot on medium heat. Bring this mixture to a boil, stirring occasionally to ensure the sugar dissolves. The amount of sugar you add can be adjusted based on your preference for sweetness; start with 1/2 cup and taste, adding more as needed (between 3/4 cup and 1 cup is typical).

Once your mixture is boiling, it's time to lower the heat. Gradually add your cornstarch mixture, stirring continuously to prevent lumps from forming. The cornstarch should be fully dissolved in water before adding it to the milk mixture. This step will thicken your maja blanca and give it that signature gelatinous texture.

Keep stirring! You'll want to continuously stir your maja mixture at this stage to prevent burning and ensure a smooth, even consistency. Keep going until your mixture is thick like pudding, or until you're happy with the consistency. This usually takes around 5-10 minutes. Remember, your maja will continue to set as it cools, so don't overdo it.

And that's it! You've successfully heated your maja blanca mixture. The next step is to transfer your mixture to a baking dish or container and let it cool to room temperature before chilling it in the fridge. But the hard work is done—you can look forward to enjoying a delicious, traditional Filipino treat.

Adding toppings

Once your maja has been mixed, cooked, and chilled, it's time to add toppings!

Maja blanca is a Filipino dessert with a gelatin-like consistency, made with coconut milk and corn. It is typically topped with latik, a sweet, crumbly topping made from coconut milk. However, there are several other toppings you can add to your maja. Here are some ideas:

• Toasted coconut flakes: Toast some dried coconut flakes in a pan over low heat until they are golden brown. Sprinkle them on top of your maja blanca for a crunchy and aromatic finish.
• Shredded cheese: Sprinkle shredded cheese on top of your maja blanca. You can use any type of cheese you like, such as cheddar.
• Crushed nuts: Add some texture and flavour to your maja blanca by sprinkling crushed nuts on top.
• Kalik: Kalik is a sweet, crumbly topping made from coconut milk. It is a traditional topping for maja blanca and can be bought or made at home.
• Corn kernels: For a simple and classic topping, sprinkle some corn kernels on top of your maja blanca. You can use whole or creamed corn kernels.

Feel free to get creative with your toppings! You can also combine multiple toppings to create a unique and delicious maja blanca.

Serving and storing

Maja blanca is a rich, creamy, and gelatinous Filipino coconut pudding that is best served chilled. It is a popular dessert that is perfect for special occasions and gatherings. Here are some tips for serving and storing this delicious treat:

Serving

When serving maja blanca, it is best to chill it first before slicing it into squares or serving portions. This dessert is typically topped with latik (browned coconut cream curds) or shredded coconut for added aroma, flavour, and crunch. You can also sprinkle it with shredded cheese or toasted coconut flakes. It is best served cold.

If you are short on time, you can substitute the latik topping with toasted dried coconut flakes. Simply sprinkle them on top of the maja blanca for a similar effect. This is a quick and easy solution that does not compromise on taste.

Storing

Maja blanca should be stored in the refrigerator, where it can last for up to 3 to 5 days. After that, it may still be safe to eat, but you may notice liquid forming at the bottom of your container. Therefore, it is best to consume it within the first few days for optimal freshness and texture.

To ensure proper storage, allow the maja blanca to cool completely before covering it. The escaping steam can cause water puddles to form on top, so it is important to let it cool uncovered. You can also store any leftover pudding and latik in separate containers to maintain their textures.

Frequently asked questions