What You’ll Find Here?
Creamy, smooth, and just the right level of sweetness that’s how I’d describe Maja Blanca.
This Filipino dessert is often seen on Christmas tables, birthdays, and fiestas because it’s simple to make yet always impresses.
The coconut milk gives it a rich flavor, while the corn adds a bit of texture that makes every bite exciting.
It’s the kind of dessert that looks elegant when sliced into neat squares, but the best part is how easy it actually is to prepare.
If you’ve been looking for a no-fuss dessert that still feels special, Maja Blanca is definitely the answer.
What is Maja Blanca?
Maja Blanca is a popular Filipino dessert, often described as a Coconut Pudding.
It has a smooth, gelatin-like texture and is traditionally made from coconut milk and cornstarch.
Its name is thought to come from the Spanish term manjar blanco (white delicacy), but the use of gata (coconut milk) makes our version uniquely Filipino.
While the classic recipe is simple, modern Maja Blanca almost always includes sweet corn kernels, earning it the name Maja Mais.
You’ll find this rich, creamy dessert served at nearly every Filipino celebration, from birthdays to town fiestas.
Maja Blanca vs Tibok Tibok
A lot of people confuse Maja Blanca with Tibok Tibok because they look similar, but they are actually different desserts.
Maja Blanca is made with cornstarch and coconut milk, often with corn kernels mixed in. It has a firmer texture, more like a coconut pudding, and is usually topped with latik or grated cheese.
Tibok Tibok, on the other hand, is a Kapampangan dessert made with carabao’s milk and rice flour. It has a softer, creamier consistency and is considered richer in flavor. Latik is also a traditional topping for Tibok Tibok.
But in this blog, though I am Kapampangan, I’m sharing the Maja Blanca version because it’s the one I usually make at home.
We are not really fond of drinking carabao’s milk, but I promise, I will share my own version of Tibok-tibok at home.
Ingredients You’ll Need
- Cornstarch – This is what thickens the mixture and makes the pudding firm enough to slice. It’s the secret to that smooth yet soft consistency.
- Coconut milk – The star of the dish that brings the rich and delicious coconut flavor. Without it, Maja Blanca won’t taste the same.
- Condensed milk – Sweetens the mixture while making it extra creamy. It balances perfectly with the coconut milk.
- Evaporated milk – Gives body to the dessert and enhances its creaminess. It makes the flavor more rounded.
- Cream-style corn and whole corn kernels – Add texture and natural sweetness. These make every slice more exciting to eat.
- Sugar – Just add enough according to your taste. We don’t want too sweet Maja Blanca
How to Cook Maja Blanca
1. Dissolve the cornstarch
Mix the cornstarch with fresh milk until smooth and free of lumps. This ensures the pudding sets perfectly later.
2. Prepare the base
Combine coconut milk, condensed milk, evaporated milk, and cream-style corn in a pot. Stir well until everything forms a creamy mixture.
3. Add sweetness
Taste the mixture and add sugar if needed. Stir until fully dissolved.
4. Thicken the mixture
Over medium heat, slowly pour in the cornstarch mixture while stirring constantly. Keep mixing until it turns thick and glossy.
5. Add the corn
Stir in the whole corn kernels for added texture.
6. Set and cool
Pour the mixture into a greased tray and smooth out the top. Let it cool to room temperature.
7. Chill and serve
Refrigerate until firm. Once chilled, cut into squares and serve.
Tips for Success
Getting the perfect Maja Blanca is all about patience and technique. Here are some easy tips to help you:
Mind the Heat: Use medium-low heat throughout the process to prevent the milk from scalding or sticking to the bottom, which can cause a burnt taste.
Stirring is Key: Continuous stirring after adding the cornstarch is essential to prevent lumps and guarantee a uniform, creamy texture.
Achieve Proper Thickness: Cook the mixture until it’s thick enough to coat the back of a spoon heavily and can hold its shape slightly when you pull the spoon through it.
Use a Greased Pan: Lightly brushing your mold with a little coconut oil makes it easy to remove the pudding cleanly once it’s set.
Chill Completely: Do not attempt to slice the Maja Blanca until it has fully set and is cold throughout; rushing this step will result in a messy, unset pudding.
How To Store Your Maja Blanca Leftovers?
Keep your Maja Blanca fresh so you can enjoy it for days:
- Store in the fridge inside an airtight container.
- Best eaten within 3 to 4 days.
- Avoid leaving it at room temperature for too long as it can spoil.
- If storing longer, freeze it, then thaw in the fridge before serving.
Substitutes You Can Use
If you’re missing some ingredients, here are practical swaps:
- No cream-style corn? Mash some corn kernels with a bit of milk.
- Evaporated milk can be replaced with fresh milk for a lighter version.
- Canned coconut milk works fine, but fresh coconut milk gives a deeper flavor.
How To Serve Maja Blanca?
This simple dessert pairs well with many things.
- Serve it cold, cut into squares, and dusted with your favorite toppings like cheese or latik.
- It pairs perfectly with a hot cup of black coffee or local tea for a wonderful afternoon merienda.
- Serve it alongside a platter of other kakanin like Suman or Puto for a real Filipino feast.
Frequently Asked Questions
This means the mixture was likely cooked too long, causing the cornstarch to over-thicken, or the ratio of cornstarch to liquid was slightly off.
Yes, you can use fresh, cooked corn kernels, and they will give a slightly sweeter, more natural corn flavor to the pudding.
Yes, it’s actually a great idea to prepare it a day in advance as the flavors meld overnight, and it ensures the pudding is perfectly set for serving.
Maja Blanca
Ingredients
- 2 cups cornstarch
- 2 cups water or milk
- 4 cups coconut milk
- 1 can cream-style corn
- 1 can whole corn kernels
- 1 can condensed milk 300 ml
- 1 can evaporated milk 370 ml
- Sugar to taste
Instructions
- Mix cornstarch with milk or water. Dissolve until no lumps.
- Mix coconut milk, condensed milk, evaporated milk, and cream corn. Taste and add sugar if needed.
- Let it simmer for about 10 minutes.
- Add the corn kernels.
- Add the cornstarch slurry slowly on low heat.
- Mix for about 15 minutes until the mixture thickens.
- Transfer to a greased pan. Let it settle and solidify.
- Add cheese or latik on top.
- Serve.
Notes
