Maja Blanca (Filipino Coconut Pudding)
As a child, Edwin's mom told him, "If you want to eat, you should cook it yourself." And that's exactly what he's been doing ever since.
Filipino Maja Blanca (Coconut and Corn Pudding)
Maja Blanca
Maja is the Spanish word for nice, and blanca is Spanish for white. So I think this is an appropriate name for this dish since it is white in color but also looks nice, or appetizing.
Maja blanca has the consistency of a firm pudding but contains coconut milk and whole-kernel corn. As a child, this was one of my favorite desserts—and it still is to this day.
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Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
6 min | 20 min | 26 min | 8-10 servings |
Ingredients
- 1 (13.5-ounce) can coconut milk
- 1/2 cup cornstarch
- 3/4 cup white granulated sugar
- 1/2 cup canned, whole kernel sweet corn
Instructions
- Lightly grease a square baking pan and set aside.
- Mix the coconut milk and sugar in a pot and bring to a boil, stirring occasionally.
- Add the corn and simmer for about 5 minutes, stirring occasionally.
- Dissolve the cornstarch in bowl with a little water and pour this mixture into the pot. Continue to simmer, stirring constantly until thickened. Cook longer for a firmer or thicker consistency.
- Transfer the pudding into the greased baking pan and spread evenly using a spatula.
- Allow it to cool; then refrigerate.
- Cut into squares and serve.
Variations
- Add condensed milk instead of sugar.
- For a creamier pudding, combine the coconut milk with evaporated milk.
- Top with toasted, grated coconut before serving.
- Serve warm or at room temperature instead of cold.
- Omit the corn if desired.
