Maja Blanca

Nutrition · per serving

Steps

1. 1

   Lightly grease 2 small ramekins or one small container with the neutral oil. Set aside. In a bowl, whisk the cornstarch with the water until completely smooth, with no lumps.

   5 ml neutral oil55 g cornstarch120 ml water
2. 2

   Pour the coconut cream into a small saucepan and cook over medium heat, stirring often, until the oil starts to separate and the solids turn light golden brown, 6-8 minutes. Stir in the 30 g sweet corn kernels for the last 1 minute just to warm them through, then remove from the heat. The topping will continue to deepen slightly off the heat, so stop when it is golden, not dark brown.

   120 ml coconut cream30 g sweet corn kernels, drained
3. 3

   In a second saucepan, combine the coconut milk, granulated sugar, fine salt, and 90 g sweet corn kernels. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

   400 ml coconut milk60 g granulated sugar1 pinch fine salt90 g sweet corn kernels, drained
4. 4

   Whisk the cornstarch slurry again, then slowly pour it into the simmering coconut mixture while whisking constantly. Cook for 2-4 minutes, switching to a spatula once it thickens, until the pudding is very thick, glossy, and pulls away slightly from the sides of the pan. Cook out the starch fully so there is no raw, chalky taste.

   55 g cornstarch120 ml water
5. 5

   Immediately divide the hot pudding between the prepared ramekins or spoon it into the container. Tap gently to level the surface. Let it rest for about 10 minutes until set enough to hold its shape but still slightly warm.

6. 6

   Spoon the warm latik and corn topping over the pudding and serve warm, or chill briefly if you prefer a firmer texture.

   120 ml coconut cream30 g sweet corn kernels, drained

Origin & History

Maja Blanca is a well-loved Filipino kakanin, a class of soft rice- and starch-based snacks and desserts often served at fiestas and family gatherings. Despite its Spanish name, the dish evolved in the Philippines into a coconut-rich pudding commonly made with cornstarch and topped with latik.