Easy Filipino Dessert for Father’s Day!
Greetings friends! I hope you’re all doing well on this lovely day. I’m excited to share with you a traditional Filipino delicacy that’s sure to delight your tastebuds – maja blanca (ma-ha blahn-ka). Translating to “coconut milk pudding”, this silky smooth coconut-corn concoction has been a staple delicacy in Filipino households and gatherings especially during Sundays or holidays.
Maja blanca transports me back to childhood Sundays when my mom would bring maja blanca from the market. Sometimes we;d cook it at home and the aroma of coconut milk slowly simmering on the stove would waft through the entire house.
It’s probably one of the easiest Filipino “kakanin” because you just mix them together. Are you ready to learn how to whip up a batch in your own kitchen? Let’s get cooking!
What is Maja Blanca?
Maja Blanca is a traditional Filipino dessert made primarily from coconut milk, cornstarch, and sugar. It has a smooth, creamy texture similar to pudding or custard and is often topped with latik (sweet coconut milk curds) or toasted coconut flakes for added flavor and texture. This dessert is not only delicious but also incredibly easy to make, making it a perfect treat for any occasion.
The use of evaporated milk is a new addition. Before, we just use the coconut water instead. Sometimes I also use pineapple juice instead of evaporated milk to get a certain “asim” or sweet sour taste that I think contrasts well with the coconut milk.
Maja Blanca Ingredients:
- 1 (13.5 oz) can coconut milk
- 1 cup evaporated milk
- 3/4 cup sugar
- 1/3 cup cornstarch
- 1 (15 oz) can whole kernel corn, drained
- Shredded coconut for topping
A few simple staples come together to create magic in this pudding. The coconut milk and evaporated milk provide richness, while the cornstarch thickens it up to a silky texture. Sweet corn lends bright bursts of flavor in every bite. Top with toasted coconut flakes for added crunch and tropical flair.
Let’s Make Some Magic!
Read on for easy instructions to whip up a batch. Remember – take your time, enjoy each step,
- In a pot, combine coconut milk, evaporated milk and sugar. Heat over medium heat, stirring occasionally until hot but not boiling.
- Whisk cornstarch with 1/4 cup cold water until smooth.
- Slowly whisk cornstarch slurry into hot milk mixture. Cook and stir 2-3 minutes until thickened. DO NOT STOP WHISKING.
- Remove from heat and stir in corn.
- Transfer to serving dish, cover and chill at least 2 hours.
- Top with shredded coconut before eating!
From my home to yours – I hope you find as much joy in maja blanca as my family has for generations. Let me know if you give this special Filipino delicacy a try. Until next time, stay wonderful!
