Maja Blanca is a favorite Filipino dessert which is usually served during fiestas and the holidays. Adapted from the traditional Spanish holiday dessert manjar blanco which means white delicacy, Maja Blanca is made primarily from coconut milk and cornstarch. It has the consistency of thick gelatine and is usually creamy white in color. Though the basic ingredients remain the same, it can easily be adapted to include other ingredients…like this manner of cooking that I got from my Nanay. If you noticed from the picture, my Maja Blanca is yellowish in color. This isn’t just because of the corn but because it has cheese in it. I’m not a big fan of the regular Maja Blanca. It’s good, but I usually don’t get excited when I see it on the party table. But this one, I really love! It’s cheesy and creamy and I just can’t say no to that! I’ve seen and tasted other Maja Blanca with cheese…but only for topping, which I also like…but my Nanay’s version for me is still the best! Adding cream and cheese in cooking it makes it even tastier!
- 1 cup cornstarch
- 1 *12oz. can evaporated milk
- 1 *13.5oz. can coconut milk
- 1 *14oz.can condensed milk
- 2 cups heavy whipping cream
- 1/2 cup sugar
- 1 *15.25oz. can whole kernel corn
- 1 cup finely grated mild cheddar cheese
- 1/3 cup latik (fried coconut milk curd) or toasted coconut
- In a saucepan over medium heat, pour coconut milk and bring to a slight boil. Add the condensed milk, cream, sugar and corn. Cook with frequent stirring for 15 minutes.
- Dissolve the cornstarch in evaporated milk. Add the cheddar cheese and mix well.
- Slowly pour the mixture into the saucepan, stirring quickly to avoid lumps as it becomes very thick. Stir for about 5 minutes. Remove pan from heat.
- Immediately pour mixture into molds. You may use a large dish or individual serving molds. Allow to completely cool down then chill in the refrigerator for at least one hour before serving.
- Top with latik or toasted coconut. Slice and serve.
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