Maja Blanca

Maja Blanca Recipe from the Philippines

Region / culture: Philippines | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Introduction

Maja Blanca is a traditional Filipino coconut pudding that is creamy, sweet, and delicious. It is a popular dessert that is often served at special occasions and gatherings. This recipe is easy to make and requires simple ingredients that can be found in most grocery stores.

History

Maja Blanca has Spanish origins and is believed to have been introduced to the Philippines during the colonial period. The name "Maja Blanca" is derived from the Spanish word "maja" which means "delicate" or "beautiful." Over the years, the recipe has evolved and adapted to include local ingredients such as coconut milk and corn.

Ingredients

Coconut Pudding

2 coconuts, grated (or 2 cans of coconut milk)
2 cups of warm water
0.5 cup of corn starch
0.5 cup of sugar
0.5 cup of water
0.25 cup of kernel corn (canned or frozen)

How to prepare

Place grated coconut in a cheesecloth and squeeze to obtain 1 cup of thick coconut milk (kakang gata). Strain and set aside.
Mix 2 cups of warm water with the grated coconut and squeeze to obtain thin coconut milk. Set aside.
Boil the thick coconut milk (or 1 can of coconut milk) until oil separates and "latik" is formed and browned. Set aside.
In a blender or food processor, puree the kernel corn. Thoroughly combine cornstarch, sugar, and pureed kernel corn in a mixing bowl. Add 0.5 cup of water.
Bring the thin coconut milk (or 1 can of coconut milk) to a boil, stirring constantly.
Add the sugar-cornstarch-kernel corn mixture and boil for 2-3 minutes until the mixture thickens and tastes cooked.
Spray a baking dish with 'PAM' and pour the maja mixture into it. Allow it to set in the refrigerator.
Once set, slice into square or diamond shapes and serve with latik.

Variations

You can add shredded cheese on top for a savory twist.
Try adding diced fruits such as mango or pineapple for a refreshing flavor.

Cooking Tips & Tricks

Be sure to constantly stir the mixture to prevent lumps from forming.

- Adjust the amount of sugar according to your preference for sweetness.

- You can add toppings such as toasted coconut flakes or crushed nuts for added texture and flavor.

Serving Suggestions

Serve Maja Blanca chilled as a dessert or snack.

Cooking Techniques

Boil the coconut milk until oil separates to achieve a rich and flavorful latik.

Ingredient Substitutions

You can use coconut cream instead of coconut milk for a richer flavor.

- Cornstarch can be substituted with rice flour for a gluten-free option.

Make Ahead Tips

Maja Blanca can be made ahead of time and stored in the refrigerator for up to 3 days.

Presentation Ideas

Garnish with toasted coconut flakes and a sprinkle of cinnamon for an elegant presentation.

Pairing Recommendations

Serve Maja Blanca with a hot cup of coffee or tea for a delightful treat.

Storage and Reheating Instructions

Store leftover Maja Blanca in an airtight container in the refrigerator. To reheat, simply microwave for a few seconds until warm.

Nutrition Information

Calories per serving

Calories: 200 per serving

Carbohydrates

Carbohydrates: 25g per serving

Fats

Total Fat: 10g per serving

Proteins

Protein: 2g per serving

Vitamins and minerals

Maja Blanca is a good source of Vitamin C and Vitamin B6.

Alergens

This recipe contains coconut and corn, which may be allergens for some individuals.

Summary

Maja Blanca is a rich and creamy dessert that is high in carbohydrates and fats. It is a delicious treat that can be enjoyed in moderation.

Summary

Maja Blanca is a classic Filipino dessert that is creamy, sweet, and delicious. This recipe is easy to make and perfect for special occasions or everyday indulgence. Enjoy this coconut pudding with friends and family for a taste of Filipino tradition.

How did I get this recipe?

The moment I found this recipe is etched in my memory like a cherished heirloom. It was a hot summer day, the sun beating down on the vibrant green leaves of the banana trees in our backyard. As I stepped into the kitchen, the sweet aroma of coconut milk and corn wafted through the air, drawing me in like a siren's call.

I could hear the clinking of pots and pans, the soft hum of my mother's voice as she sang an old lullaby while she cooked. I watched her as she stirred the pot of bubbling coconut milk and corn, her hands moving with a grace that only years of practice could bring.

"Mom, what are you making?" I asked, my curiosity piqued by the unfamiliar scent that filled the room.

"It's called Maja Blanca," she replied, a smile playing on her lips. "It's a traditional Filipino dessert that my mother used to make for us when we were kids. Would you like to help me make it?"

I nodded eagerly, my eyes gleaming with excitement at the thought of learning a new recipe from my mother. As she guided me through the process, I listened intently to her instructions, absorbing every detail like a sponge.

We cooked the corn in coconut milk until it was tender, then added sugar and cornstarch to thicken the mixture. The scent of vanilla essence filled the air as she added a few drops to the pot, infusing the dessert with a delicate sweetness.

As the Maja Blanca cooled and set in the fridge, my mother shared stories of her childhood, of lazy summer afternoons spent playing in the fields and the simple joys of sharing a meal with loved ones. I listened with rapt attention, hanging on her every word as if they were precious jewels to be treasured.

The next day, as I took my first bite of the creamy, coconut-infused dessert, I felt a wave of nostalgia wash over me. The flavors danced on my tongue, transporting me back to that hot summer day in the kitchen with my mother, the sweet scent of coconut and corn lingering in the air like a fond memory.

Over the years, I have made Maja Blanca countless times, each batch a tribute to my mother and the traditions she passed down to me. I have added my own twist to the recipe, experimenting with different ingredients and flavors to create a dessert that is uniquely mine.

I have shared the recipe with friends and family, passing on the tradition of Maja Blanca to the next generation. Each time I make it, I am reminded of the love and care that went into teaching me how to cook, the bond between mother and daughter that is as strong as the flavors that blend together in perfect harmony.

As I sit here, savoring a spoonful of Maja Blanca, I am filled with gratitude for the memories and traditions that have shaped me into the cook I am today. The recipe may have been passed down through generations, but the love and passion that go into making it are truly timeless. And for that, I am forever grateful.