This dessert is usually served during fiestas and the holidays. Adapted from the traditional Spanish holiday dessert manjar blanco, which means "white delicacy," maja blanca is a Filipino dessert 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. 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. Adding cream and cheese makes it even tastier!
- One 13 1/2-ounce can coconut milk
- One 14-ounce can condensed milk
- 2 Cups heavy cream
- 1/2 Cup sugar
- One 15 1/4-ounce can corn kernels
- 1 Cup cornstarch
- One 12-ounce can evaporated milk
- 1 Cup finely grated mild Cheddar
- 1/3 Cup latik (fried coconut milk curd) or toasted coconut, for serving
Heat the coconut milk in a saucepan over medium heat, and bring to a slight boil. Add the condensed milk, cream, sugar, and corn. Cook, stirring frequently, for 15 minutes. In a bowl, dissolve the cornstarch in the evaporated milk. Add the Cheddar 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 the pan from the heat. Immediately pour the 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 1 hour before serving. Top with latik or toasted coconut. Slice and serve.