Craving for a creamy and delicious snack? Try this tasty maja blanca recipe.
Primarily made from coconut, maja blanca is a Filipino dessert that has the consistency of thick gelatine and a delicate flavour, and is creamy white in colour. As the name implies, this coconut pudding is of Spanish origin that is adapted from the traditional holiday dessert manjor blanco, thus it is related to other similar desserts such as blancmange, which means “white delicacy” in French.
The dessert is relatively easy to prepare. A coconut milk and cornstarch mixture is generally heated to boiling over a low flame while stirring. Continuous stirring prevents lumping of the mixture. Modified versions of this recipe added corn kernels, milk, and sugar to the mixture. Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil and allowed to cool. Often refrigerated and served cold to improve texture, maja blanca is commonly topped with latik. However, most of the current recipes garnished it with grated cheese.
Various adaptations of this dessert now exist. Other ingredients are used, such as kalabasa or squash, whereas other version uses butter, thus resulting in a distinct yellow colour. Maja de ube, which uses ube or purple yam is one adaptation that is now popular.
Want to give maja blanca a try? Follow the simple recipe below.
- 2 cups thick coconut milk
- 3 cups thin coconut milk
- 11/4 cups cornstarch
- 11/4 cups white sugar
- latik or budbod for topping
- Dissolve cornstarch in 2 cups thick coconut milk, Set aside.
- Add sugar to the thin coconut milk
- Pour in a heavy pan and Cook over medium heat.
- When it boils, add cornstarch and coconut milk mixture.
- Stir continuously until well blended and thick.
- Pour into a greased pan (or bilao lined with wax paper). Allow to cool until firm.
- Brush top with coconut oil and sprinkle latik.
- Serve with budbod or toasted coconut.
- To make Latik; Boil thick cream Lower heat and simmer until cream curdles and oil comes out. Stir once or twice only to produce more Latik and oil. Cook until Latik turns browns'Drain.
- To make budbod; Add ½ cup brown sugar to every clip of granted coconut from which milk was extracted(sapal). Toast over low heat until brown.
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