Maja Blanca
Filipino maja blanca: coconut milk and cornstarch pudding with sweet corn, chilled and topped with latik.
Serves 12 · 40m total
The Story
Maja blanca is the Spanish coconut pudding Filipinos claimed and then put corn in. The base is gata and cornstarch cooked until it sets like a firm flan, pale and barely sweet, with kernels for chew. Latik on top is not garnish—it is the toasted coconut fat the white slab needs.
It is a fiesta and Christmas dish because it can be made a day ahead and sliced cold. Street versions skip latik and dump toasted coconut; home versions should not.
Stir constantly once it thickens. Cornstarch lumps do not forgive you later.
Best paired with
Biko, palitaw, and strong coffee.
Use it in these KusinaPH recipes
Lola's Tips
- ✦Whisk cornstarch into cold coconut milk first so it does not clump.
- ✦The mixture is done when a spoon leaves a trail that slowly fills in.
- ✦Chill at least 4 hours before slicing or the squares weep.
- ✦Make latik in a separate pan while the pudding cooks.
Substitutions
- fresh corn kernels → canned sweet corn, drained well
- coconut cream (for latik) → toasted grated coconut
Ingredients
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Instructions
- 1
Whisk cornstarch into 1 cup of the coconut milk until smooth. Set aside.
- 2
In a heavy pan, combine remaining coconut milk, evaporated milk, sugar, and salt. Bring to a gentle simmer over medium heat.
- 3
Stir in the cornstarch mixture. Cook, stirring constantly, 8 to 12 minutes until thick and glossy.
- 4
Fold in corn kernels. Cook 1 minute more. Pour into a lightly greased 8-inch square pan. Smooth the top.
- 5
Simmer coconut cream in a small pan, stirring, until oil separates and brown latik curds form. Scatter latik over the maja.
- 6
Cool to room temperature, then refrigerate at least 4 hours. Slice into squares.
Kitchen Timer · 15 min prep first
25:00
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