How to Cook Maja Blanca With Cheese Topping
What Is Maja Blanca?
Maja blanca is a popular Filipino dessert that is essentially a creamy coconut pudding. The main ingredients consist of coconut milk and cornstarch, although some recipes suggest gelatine powder as an alternative to cornstarch.
Regional differences exist in the Philippines, as many provinces have their own variations of this creamy dessert. In my recipe, I added a twist to this Filipino classic by introducing a cheesy topping.
- 1 1/2 cups water
- 6 tablespoons corn kernels
- 1/2 cup evaporated milk
- 6 tablespoons sugar
- 6 tablespoons cornstarch
- 150 grams coconut powder
- Grated cheese, as desired
- 6 medium bowls
- measuring cups
- measuring spoons
- can opener
- cooking spoon
- baking pan or bowl
- Dilute powdered coconut milk with water. Set aside.
- Dilute cornstarch with water. Set aside.
- Pour the coconut milk into a pot and bring to a boil.
- Add sugar, corn kernels, cornstarch, and milk. Stir continuously until all of the ingredients are well-blended.
- Allow the maja blanca mixture to cook while stirring until it reaches your desired thickness.
- Transfer the mixture into a pan.
- Let it cool down, then refrigerate it for at least 1 hour.
- Plate the maja blanca. Top it with grated cheese before serving.
Tips and Techniques
- For a finer texture, use creamed corn instead of corn kernels.
- To make it softer, reduce the amount of cornstarch.
- Replace the powdered coconut milk with freshly squeezed or canned coconut milk. (In this case, omit the water from the recipe.)
- For even more cheese, add grated cheese into the mixture.
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