Creamy Mais Maja Blanca

Creamy Mais Maja Blanca

Creamy Mais Maja Blanca is a version Maja Blanca. It is a type of Filipino coconut pudding composed of coconut milk, white sugar, condensed milk, and cornstarch. The later give maja blanca its thick texture.

creamy maja blanca

This version makes use of cream style corn, in addition to the basic ingredients. It is also creamier that the initial maja blanca recipe that we have. The table cream and cream style corn made it creamy and rich. This can be made extra rich when you use coconut cream instead of coconut milk.

creamy maja blanca recipe

This is one of the easiest desserts that I have made. Start by combining the fresh milk, table cream, and cornstarch in a bowl. Make sure to mix it well by stirring with a spoon until the cornstarch dissolves completely. The mixture will be added towards the end of the process.

creamy mais maja blanca

The actual cooking begins when the coconut milk is boiled in a pot. The sugar and condensed milk along with corn are added. This is cooked in medium heat for a while and then the cornstarch mixture is poured-in. This is the time when you need to constantly stir until the texture of your maja blanca gets thick. Transfer everything to a mold. Chill and then top with latik. If you are not familiar with latik, it is the residue of boiled coconut cream or milk. Here is a guide on how to make latik.

Creamy Mais Maja

Try this Creamy Mais Maja Blanca Recipe. Let me know what you think.

Creamy Mais Maja Blanca
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Cuisine: Filipino
Serves: 5

Ingredients
  • 2 cups coconut milk
  • ⅔ cups fresh milk
  • 1 can (7.6 ounce) table cream
  • 1 cup sweet corn cream style
  • 6 tablespoons granulated white sugar
  • 6 tablespoons cornstarch
  • 7 ounces (1/2 can) condensed milk
  • ¼ cup latik

Instructions
  1. Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
  2. Heat the coconut milk in a pot. Let boil.
  3. Add the sugar, condensed milk, and cream style sweet corn. Stir. Continue to cook while stirring until the texture thickens to a paste-like texture.
  4. Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
  5. Top with latik.
  6. Slice into serving pieces.
  7. Serve. Share and enjoy

Nutrition Information
Serving size: 5

About Vanjo Merano

Vanjo is the creator of PanlasangPinoy.com. He is a simply guy with a dream for Filipino Cuisine to be known to the rest of the world. He started his first step through this blog. Get to know more about him

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