Among the first recipes I published at Kawaling Pinoy is a straightforward form of maja blanca created using coconut milk, corn starch, sugar and toasted coconut. Even though it’s creamy and scrumptious and it has satisfied my sweet cravings on the majority of an evening, I'm the first one to express it pales alongside this maja blanca espesyal. Guys, you gotta have this in your Noche Buena menu. It’s uber super duper nom nom, you’ll have visitors raving for additional. The recipe constitutes a huge 13 x 9 rectangular pan and i'm already midway to finishing it. Simply by myself. In a day. Imagine soft bites of luscious coconut pudding generously studded with sweet corn kernels. And when that’s insufficient, a plentiful sprinkling of golden latik for further layer of texture and flavor. When I’ve stated, uber super duper nom nom.
Wait! Here’s a few more scrumptious desserts to look at!
- Cassava Cake with Custard Topping -a wealthy and creamy topping makes this cassava cake superior to the remainder.
- Palitaw -so fast and simple to create, you’ll be rewarded with soft, soft and tasty treats very quickly
Maja Blanca Espesyal
Yield: six to eight servings
- 2 (14 ounces each) coconut milk
- 1 (12 ounces) evaporated milk
- 1 (14 ounces) condensed milk
- ¾ cup sugar
- 1 (15 ounces) sweet kernel corn, drained
- 1 cup corn starch
- ½ cup water
- Brush bottom and sides of a big baking dish with coconut oil (from cooking the latik).
- Inside a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, provide a boil, stirring from time to time. Add corn and then prepare for around two to three minutes.
- In a tiny bowl, combine water and corn starch. Stir well until corn starch is dissolved. Lightly add corn starch mixture into milk mixture, whisking intensely to avoid protuberances. Still prepare, whisking continuously, until mixture thickens to some paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top having a gently oiled spatula or knife. Let it slightly awesome, cover and refrigerate for around one to two hrs or until completely cooled and hang.
- Brush top with coconut oil and sprinkle latik on the top. Reduce serving squares.
- Inside a pan over medium heat, add coconut cream and produce to some boil. Still prepare, stirring from time to time, until liquid begins to thicken. Lower heat and simmer. As oil begins to separate and solids start to form, regularly stir and scrape sides and bottom of pan to avoid from burning. Still prepare and stir until curds turn golden brown. Inside a capable sieve, drain latik in the oil.
For added flavor, you should use the liquid drained in the can of corn kernels to dissolve the corn starch. Just add enough water towards the canning liquid to create ½ cup.
Hi Ms. Lalaine, I must try your Maja Blanca recipe because it sounds scrumptious. Can One use cream corn style rather of whole corn kernel? What will be the measurement then? Or can one just pour everything (such as the creamy liquid part) within the mixture?
I’ve never attempted cream style corn for maja blanca however i don’t understand why it won’t work. Yes, just dumped the entire content. I don’t think it'll make an excessive amount of a positive change within the maja’s consistency as cream style is fairly thick. Or no, just add a bit more corn starch slurry. Tell me how as it happens. Happy cooking!
Mary Elegance states
Hello :).Wouldn't it give same outcomes of consistency if corn flour rather of corn starch ang gagamitin? Thanks
Hey all,
Appreciate your recipe! Though, it's very simple to follow, I too, also had issues with the maja blanca setting. Although it was still being good, I made use of single serving of corn starch, it switched out like pudding Also, it had been far too sweet in my taste. I wouldn't have added more sugar into it.
I'm sorry to listen to the maja blanca didn’t come out well for you personally. I truly am suprised when i tested this recipe many, many occasions and that i turn it into a lot for parties with great outcomes. I have no idea why yours continues to be pudding consistency even if cooled because the mixture becomes very thick simply once you whisked within the corn starch also it’s still hot. It will get so thick whilst I'm flowing the corn starch mixture, I'm able to hardly whisk it. It'll set more because it cools that you could work into squares. The only real reason I'm able to consider is you may used an excessive amount of liquid? It ought to be 1 can evap (12 ounces), 1 can condensed (14 ounces), 2 cans coconut milk (14 ounces each that is about 3-1/2 cups) and 1/2 cup water to dilute the corn starch. The Two cups coconut cream is just to create latik and never put into the maja blanca mixture. Make certain sweet corn is drained from liquid. If the measurements are adopted, I guarantee the maja blanca will come out nice thick such as the picture. Considering the variety of sugar, 3/4 cup was ideal for my taste however, you can decrease that to match yours. Hope this can help.
Hi Ms. Lalaine! I really like your site, truly lots of help for any recently get married much like me with no experience of cooking, haha. This recipe really was good however, despite refrigerating hindi siya naging matigas where one can really work. Ung consistency malapot lang. Help please. Very first time bloopers. I adopted the steps so unsure what went wrong.
I'm sorry to listen to about how exactly your maja nlanca switched out. The main reason it didnt set correctly is most most likely because of enough corn starch. Have you measure ingredients?
Michelle S. states
Thanks a lot for discussing your recipe. The maja blanca itself was delish&...however, making the latik was type of off. You mentioned to make use of coconut cream if this must have been coconut milk. There's a significant difference backward and forward, as I discovered while making the latik. The coconut cream never separates thus causing it becoming a darkened cream and never the latik. Hope you may make that correction and stop future frustrations.
I'm sorry the latik area of the recipe didnt come out well for you personally. I realize the frustration of wasted some time and ingredients once the recipe doesn’t pan out not surprisingly.
Please let me clarify some the building of latik. This maja blanca is really scrumptious I would like the next make an effort to become more effective.
Even though you can easily use coconut milk to create latik, I favor to make use of coconut cream or kakang gata. Because it is the very first extraction, coconut cream/kakang gata has less water content and therefore reduces quicker than coconut milk. Also, because it is more concentrated, you are able to extract much more coconut oil. Done correctly, the curd will outside of the oil, really the latik is going to be swimming in many coconut oil when it's done. For this to interrupt into curds and never lead to a browned clump, you have to start stirring and smashing the lump of coconut cream when it starts to thicken. Latik requires a little bit of tending. Make use of a nonstick skillet over low heat so when the mix starts to bubble, from time to time stir it therefore it breaks apart into curds. Once the curds are golden brown, strain inside a capable sieve to attract the oil.I really hope this can help. Please tell me if there's other things I will help you with this particular recipe. Thanks
Leave the can of coconut milk undisturbed overnight. This can separate the cream in the mother liquor (or another liquid components) then decant the cream to some pan for boiling.