Maja Blanca Recipe
This creamy coconut dessert is a favorite Filipino treat. Corn kernels add sweetness and texture, while the latik (toasted coconut milk curd) gives a delightful crunch.
A thick sweet coconut-flavored pudding with sweet kernels of corn and topped with toasted coconut, maja blanca is a favorite dessert of the Philippines. It's so thick and firm that it's served in slices.
A simple and delicious dessert of corn pudding made with canned cream of corn and rice flour. Serve with Latik (Fried Coconut Milk Curd) for a true Filipino experience.
The toasted coconut milk solids, called latik, are the secret to this traditional Filipino dessert pudding.
I have never made maja blanca before and have no idea what the basic ingredients are except for coconut milk. So when I first saw this ingredient, I tried it out and it tasted so good - except it was not creamy enough for my taste. I know for a fact that substituting milk for a dessert yields to a creamier dessert so I used these substitutions from the base ingredients: 3/4 cup milk instead of water, 1/2 cup condensed milk instead of sugar, 1/2 cup of coconut milk to dissolve the cornstarch instead of water. I also used fresh adult coconuts, or niyog. Milked it first with 1 cup of tepid water for every 2 cups of coconut meat to make the "latik" and then 1 cup tepid water for every cup of coconut meat for the base of the maja blanca. It came out creamy but not overpowerly sweet. Added freshly grated meat of young coconuts and corn kernels to break the milky taste. INCREDIBLY GOOD!
I've made this twice this week! However, I didn't add corn. I put crushed hazelnuts the first time, and today I put crushed macadamia nuts! It's sooooooo good, just like at a Filipino bake shop I used to go to! If I ever see a bake sale sign-up sheet, I'm doing this! Not enough people know the joy of our snacks!