Maja Blanca Espesyal
User Reviews
4.3
Maja Blanca Espesyal
Description
Maja Blanca Espesyal combines coconut cream, coconut milk, evaporated milk, and condensed milk with sugar and sweet corn to create a layered richness typical in Filipino coconut desserts. Cornstarch mixed with water thickens the blend into a creamy pudding. Latik is made by slowly cooking coconut cream until oil separates and solids brown, creating toasted coconut curds for garnish.
Cooking requires careful stirring to prevent burning and evenly thicken the pudding. The sweet corn adds bursts of texture within the soft, creamy pudding. The latik topping provides a golden, slightly crunchy contrast.
This dessert is traditionally served chilled or at room temperature and is a satisfying way to enjoy tropical coconut flavors with added corn sweetness. Using the corn liquid to dissolve cornstarch can add more corn flavor to the base.
Ingredients
- 1 can coconut cream 13.5 ounces
- 2 cans coconut milk
- 1 can evaporated milk 12 ounces
- 1 can condensed milk 14 ounces
- ¾ cup sugar
- 1 can sweet kernel corn 15 ounces, drained
- 1 cup cornstarch
- ½ cup water
Instructions
- In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken.
- Lower heat and simmer. As the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the pan to prevent from burning. Continue to cook and stir until curds turn golden brown.
- In a fine-mesh sieve, drain latik from the oil.
- Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.
- In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
- Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
- Add corn and continue to cook for about 2 to 3 minutes
- In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a thick paste.
- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
Notes
- For deeper corn flavor, dissolve cornstarch in the drained liquid from the canned corn, adding water if needed to total ½ cup.
- Stir frequently while cooking the pudding to avoid lumps and burning at the bottom.
- Prepare latik simultaneously as it doubles as a topping and a grease to prevent sticking in the baking dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 625 kcal
% Daily Value*
| Calories | 625kcal | 31% |
| Carbohydrates | 55g | 18% |
| Protein | 8g | 16% |
| Fat | 45g | 69% |
| Saturated Fat | 39g | 195% |
| Cholesterol | 13mg | 4% |
| Sodium | 163mg | 7% |
| Potassium | 614mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 126IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 142mg | 14% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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