Maja Blanca Espesyal, a Filipino-style coconut pudding, is made even more delicious using evaporated and condensed dairy. It’s sweet, creamy, and topped by latik.
Korean Turk’s first recipe is a simple version of maja blanca: coconut milk, cornstarch, and sugar. It’s delicious, creamy, and satisfying my sweet cravings every night. But it pales compared to the particular maja version with condensed or evaporated milk.
This Filipino-style coconut milk dessert will be your ultimate dessert. You’ll be a hit with your guests with these soft bites of creamy pudding, generously studded in sweet corn kernels and topped with golden letik.
This recipe is easy and makes a large 13×9 rectangular pan. It is ideal for serving large groups. You can also enjoy the recipe by yourself.
Both are pudding desserts that are often topped with latik and are both pudding desserts. Maja blanca is made from coconut milk and cornstarch. Kapampangan tibok tibok, however, is made with rice flour and carabao milk.
Cooking Tips
- Avoid letting the milk mixture boil too fast to prevent it from curdling or separating.
- You can enhance the flavor of canned corn kernels by replacing the water used for dissolving the cornstarch with the packing fluid.
- To make the cornstarch slurry easier to stir and dissolve, slowly add the cornstarch to the water.
- The latik should be removed from the heat at a shade less than the original heat. It will continue to brown and cook in the residual heat.
- Let cool completely before covering with film. The steam could cause water puddles over the top of the pudding.
How to serve and stock
- This maja blanche espesyal makes a tremendous after-meal snack or snack. A slice of this maja blanca espesyal is delicious with a latik or toasted coconut topping.
- The remaining food can be kept in the refrigerator for up to three days.
Maja Blanca Espesyal
Maja Blanca Espesyal, a creamy coconut milk pudding made with corn kernels and latik topping, is rich and creamy. This is a great snack or dessert option!
Ingredients
- 1 can (3.5 ounces) of coconut cream
- 2 cans (every 13.5 ounces) of coconut milk
- 1 can (12 ounces). Evaporated milk
- 1 can (14 ounces) condensed milk
- 3/4 cup sugar
- 1 can (15 ounces) sweet kernel corn, drained
- 1 cup cornstarch
- 1/2 cup water
Instructions
- Coconut cream is added to a saucepan over medium heat. Bring to a boil. Cook, occasionally stirring, for about 15 minutes or until the liquid thickens.
- Reduce heat to simmer. Reduce heat to a simmer. Cook and stir the curds until they turn golden brown.
- Drain the oil using a fine mesh sieve.
- Coconut oil can brush the bottom and sides of a 13×9 baking dish. Set aside.
- Combine coconut, condensed, and evaporated milk in a large saucepan.
- Bring to a gentle boil over medium heat, occasionally stirring until sugar dissolves.
- Continue to cook the corn for 2 to 3 more minutes.
- Combine water and cornstarch in a small bowl. Mix well until cornstarch dissolves. Add the cornstarch mixture to the milk mixture. Whisk vigorously to avoid lumps. Continue cooking, constantly whisking, until the mixture becomes a thick paste.
- The mixture in a bowl smoothens the surface with a soft oil spatula. Cool slightly, then cover the dish and rest for 1 to 2 hours.
- Sprinkle latik on top and brush the top with coconut oil. Cut into squares for serving.
Notes
To add flavor to the cornstarch, you can dilute the liquid from the can of corn kernels. You can make 1/2 cup of canned liquid by adding enough water.
Nutrition Information
Calories: 625kcal. Carbohydrates 55g. Protein: 8g. Fat: 45g. Saturated Fat 39g. Cholesterol 13mg. Potassium 614mg. Vitamin A: 126IU. Vitamin C: 4mg. Calcium: 142mg. Iron: 5mg
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