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    You are here: Home / Snack Recipes / Maja Blanca Recipe

    by Jenalyn Rose Forbes · published: Apr 22, 2016 · updated: Jan 3, 2020

    Maja Blanca Recipe

    Jump to Recipe Print Recipe

    Maja Blanca Recipe this yummy dessert is thick and creamy, but with a gelatin-like consistency. It is sometimes topped with grated cheese, although there are some who also use roasted coconut shavings as an alternative.

    maja blanca

    In the Philippines, there are dishes that are expected to be served in the “Noche Buena,” or the Christmas Eve’s dinner. Besides ham and queso de bola (Edam cheese), it is customary to have a pasta dish, which is either Filipino Spaghetti or Creamy Carbonara, a large bowl of rice, and an “ulam,” or the main entrée.

    It is also important to serve a dessert after this holiday dinner, and a great way to end the night is having a plate of Maja Blanca, which is a delicious Filipino dessert.

    It may be a surprise to some people, but the original recipe for this dessert doesn’t include corn. The coconut pudding that is commonly served now includes corn kernels, since many people love the extra crunch and flavor it brings.

    There are varieties of Maja Blanca that have emerged since many have tried to experiment with other ingredients to see what else will taste good with coconut milk. Squash and ube (purple yam) are the other popular Maja Blanca ingredients, and both taste just as good as the corn version.

    There are also some who modified the recipe and added butter since it gives a yellow hue to this dessert which is normally white.

    This Maja Blanca Recipe is so popular it has so far gone viral in the past two years, very simple to make and the ingredients are very easy to find, just go out and you will find a them in the neighborhood Sari Sari store.

    The toppings can either be latik or cheese and if you want to re-invent the wheel you can put anything you want to satisfy your craving.

    Recipe

    Maja Blanca Recipe

    Jenalyn Rose Forbes
    Maja Blanca might have a Spanish origin, but is considered a traditional Filipino dessert. It is also called as coconut pudding, since it’s made up of coconut milk, sugar, and cornstarch
    4 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 20 mins
    Total Time 30 mins
    Course Dessert
    Cuisine Filipino
    Servings 5
    Calories 825 kcal

    Ingredients
      

    • 1 ½ cups cream corn
    • 1 cup cornstarch
    • 3 ½ cup coconut milk 1 ½ cups of first extract and 2 cups of second extract
    • ¾ cup sugar
    • 380 g condense milk

    Instructions
     

    • Prepare a pot in medium heat
    • Pour the second extract of coconut milk
    • Add the sugar then mix
    • Add in the condensed milk
    • Next the cream of corn and stir to mix well
    • Combine the first extract of coconut milk and the corn starch
    • Add it in the pot.
    • Continuously stir until the desired texture is reached
    • Serve

    Video

    Nutrition

    Calories: 825kcalCarbohydrates: 113gProtein: 11gFat: 41gSaturated Fat: 34gCholesterol: 26mgSodium: 339mgPotassium: 733mgFiber: 1gSugar: 74gVitamin A: 260IUVitamin C: 7mgCalcium: 247mgIron: 6mg
    Keyword cheese maja blanca, maja blanca
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    Reader Interactions

    Comments

    1. Jessica says

      December 31, 2022 at 4:06 pm

      Gumawa aq ng maja Blanca kaso malambot xa para xa naging bubble gum.ano kle Mali q nagawa?

      Reply
    2. Cyndie says

      November 07, 2017 at 11:08 pm

      Medyo malambot yung Maja blanca na nagawa ko.. pwede ko ba syang lutuin ulit kahit na kagabi ko pa sya niluto at nilagay na sa ref? pwede ko ba sya dagdagan ulit ng cornflour?

      Thanks

      Reply
      • Jenalyn says

        January 27, 2018 at 8:30 pm

        Gawa nalang po kayo ng bago, kasi di na lalambot yan madudurog lang sya

        Reply

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    Jenalyn Rose Forbes, Food Blogger

    Hi I am Jen

    I so love it when I see my family smile after cooking a delicious meal for them and I am sure plenty of Mom's out there will feel the same way too. This is why I started this blog.

    Read more...

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