Maja Jelly is a more exciting and child-friendly technique to enjoy a Filipino delicacy known for short as Maja Blanca.
Maja Blanca has been well-favored by many FIlipinos. It has become a symbol of a gathering, a party, or any kind of celebration in the Philippines.
Being a treat made of coconut milk, the original dessert is meant to be creamy and a little thick. Imagine how a panna cotta feels in your mouth, that is similarly how the original version is texturized. Once the gelatin is added, it becomes a lot smoother than before.
The end product is a sweet that tastes a lot like Maja but looks and feels like gelatin. Your sense of feeling will be the one that can easily recognize which is which, but whichever it is that you are eating will surely be delectable.
Filipino sweets and delicacies are usually made from local and fresh ingredients. Those especially that are made from coconut milk are very appreciated for what they can offer and in promoting a healthy heart.
Tips How to Make Maja Jelly
- This Maja Jelly is supposed to be jiggly, if you prefer less jiggly, you may reduce the water to 6-8 cups.
- You will need a large shallow pot to cook the jelly.
- I used Mr. Gulaman brand for this recipe. If you use other brand, follow the instruction provided on the packaging.
- If you don't have yellow gelatine, you may use clear unflavored gelatine and yellow food coloring instead.
This recipe is so delicious specially with lots of grated cheese on top. It actually taste the same as the original Maja; but it is the texture that separates them from each other.
If you a little change of pace in terms of dessert, why not make the simple Maja into a Maja Jelly? You will absolutely love how smoother it is once you get a spoonful in your mouth.
Maja Jelly Recipe
- 10 cups water
- 2 packs yellow gelatine I used Mr Gulaman
- 400 ml evaporated milk 1 can
- 395 ml condensed milk 1 can
- 1 cup sugar
- 1 can cream of corn
- 1 cup kernel corn
- 5 tbsp cornstarch dilute in ½ cup water
- pinch of salt
- 1 cup grated cheese
- In a large pot over medium-low heat, pour 10 cups of water and dissolve 2 packs of Mr Gulaman yellow gelatine powder and sugar. Stir until well dissolve and no granules visible.
- When it starts to boil, add the cream of corn, evaporated milk, condensed milk and salt.
- Dilute the cornstarch with ½ cup water and pour into the pot. Mix until well incorporated and continue to cook for about 2 minutes while stirring constantly.
- Arrange the kernel corn in your preferred jelly mold. Gently pour the jelly-milk mixture into the mold. Refrigerate for at least 2 hours or until set.
- To serve, turn the pan upside down on a serving plate. Enjoy!