Creamy Mais Maja Blanca is a version of Maja Blanca. It is a type of Filipino coconut pudding composed of coconut milk, white sugar, condensed milk, and cornstarch. The later give maja blanca its thick texture.
This version makes use of cream style corn, in addition to the basic ingredients. It is also creamier that the initial maja blanca recipe that we have. The table cream and cream style corn made it creamy and rich. This can be made extra rich when you use coconut cream instead of coconut milk.
This is one of the easiest desserts that I have made. Start by combining the fresh milk, table cream, and cornstarch in a bowl. Make sure to mix it well by stirring with a spoon until the cornstarch dissolves completely. The mixture will be added towards the end of the process.
The actual cooking begins when the coconut milk is boiled in a pot. The sugar and condensed milk along with corn are added. This is cooked in medium heat for a while and then the cornstarch mixture is poured-in. This is the time when you need to constantly stir until the texture of your maja blanca gets thick. Transfer everything to a mold. Chill and then top with latik. If you are not familiar with latik, it is the residue of boiled coconut cream or milk. Here is a guide on how to make latik.
Try this Creamy Mais Maja Blanca Recipe. Let me know what you think.
Creamy Mais Maja Blanca
Ingredients
- 2 cups coconut milk
- 2/3 cups fresh milk
- 1 can 7.6 ounce table cream (all-purpose cream and heavy whipping cream can be used)
- 1 cup sweet corn cream style
- 6 tablespoons granulated white sugar
- 6 tablespoons cornstarch
- 7 ounces 1/2 can condensed milk
- ¼ cup latik
Instructions
- Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
- Heat the coconut milk in a pot. Let boil.
- Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch mixture from step 1. Continue to cook while stirring until the texture thickens to a paste-like texture.
- Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
- Top with latik.
- Slice into serving pieces.
- Serve. Share and enjoy
Lucy Nuesslein says
November 20, 2016 at 3:02 amWhat is table cream?
Vanjo Merano says
November 20, 2016 at 8:32 amIt is a type of thick cream. You can use all-purpose cream as a substitute.
Donna says
November 20, 2016 at 6:10 amWhat is table cream?
Vanjo Merano says
November 20, 2016 at 8:42 amYou can look for either heavy whipping cream or all-purpose cream in the supermarket.
rosechat says
November 20, 2016 at 1:05 pmSir vanjo merano ,can u give me a recipe for homemade all purpose cream same as in nestle all purpose cream?thnx
Seth B says
November 20, 2016 at 9:09 pmMy local grocery store didn’t have latik, any recommendations on where I could find it? I am interested in trying this recipe!
Vanjo Merano says
November 21, 2016 at 12:25 pmPlease refer to the link in the body of the post.
Chris says
November 23, 2016 at 10:01 amVanjo, when do you add the mixture made in step 1? Is it during step 3 as well?
Vanjo Merano says
November 23, 2016 at 10:05 amYes Chris. Thanks!
Alma Soriano says
February 5, 2017 at 2:22 amThank you for sharing your maja recipe . The taste is somewhat close to leche flan, sooo different with other recipes, I tried your recipe last week and was glad with the result. Then after 2 days my mother requested again for your version of maja . Anymore recipes from you?
Vanjo Merano says
February 5, 2017 at 9:26 amYou are welcome. I’m sorry, but I did not get the last question. You should see tons of recipes within this blog. Are you looking for a specific recipe for a certain dish?
Alma Soriano says
February 5, 2017 at 2:51 amThank you for sharing your maja recipe. The taste is somewhat close to leche flan.
Jenny says
March 15, 2017 at 7:48 amHi Vanjo, i tried your Creamy Mais Maja Blanca and the taste was super delicious. My only problem is that it’s texture was not firm and solid. I followed all your measurement but my maja was not just firm as it should be.. Please can you give me some advice on how i can make it firm and solid the next time i make it? I’m hoping for your response we have a get together coming this weekend , i’m planning to make it again and yeah it should be perfect this time, i mean a solid maja. Thank you.
Jenny says
March 15, 2017 at 8:04 amAnd also Vanjo, i have another question please, when it regards to cornstarch hindi po ito hahaluin sa tubig po? Yung cornstarch po ay mix lang po dretso kasama sa all purpose cream at fresh milk po? This is what exactly i did just like your procedure po. Pero kaso hindi po talaga firm yung maja ko unlike yours po.. What’s the possible mistake po kaya dito? Thank you po.
Vanjo Merano says
March 16, 2017 at 10:40 amHi Jenny, you might want to increase the cornstarch a bit and refrigerate it longer. It should be able to do the trick.
Jenny says
March 17, 2017 at 4:46 amThank you for your response Vanjo. I appreciate that. HOw many tablespoons of cornstarch should i add for the serving size of what you’ve mentioned above? And also, I no longer need to mix the cornstarch with water right? It will be added and mix directly with fresh milk and all purpose cream Vanjo? Thank you. I really thought it was because of all purpose cream that makes it so creamy and resulted to not being firm but overall the taste was really awesome!..
armando says
May 11, 2017 at 6:24 amlatik is so easy to make
JV says
May 28, 2017 at 1:18 amHi! I would like to ask if it is possible to use evaporated milk instead of fresh milk?
Vanjo Merano says
May 30, 2017 at 10:28 amyes, it is a good alternative to fresh milk.
May says
July 4, 2017 at 9:45 pmCan i use coconut cream, instead of coconut milk?