Maja Blanca is a firm pudding dessert made with coconut milk and cornstarch. But, this is not the traditional Maja because the conventional recipe does not have coconut milk. Maja has so many different variations. Some make it special by adding more ingredients and some make it simple by omitting some of the ingredients, just like this one.
This Filipino dessert is served during Christmas, New Year, birthdays, fiestas, and other special occasions.
Substitutes and Take Away Ingredients of Maja Blanca
For the topping: You can use shredded cheddar cheese or kernel corn instead of toasted coconut flakes.
For dissolving the cornstarch: Whole milk, coconut milk, or evaporated milk can be used.
Feel free to use any kind of nuts. Be sure to crush or chop them before using. You can also use kernel corn instead of walnuts.
- 2 cans coconut milk
- 1 cup sugar
- 1 tsp vanilla extract
- 1/2 cup chopped walnuts or any kind of nuts
- 1/2 cup water
- 3/4 cup cornstarch
- 1 cup sweetened coconut flakes
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Use a non-stick pan to toast sweetened coconut flakes over low heat. Keep stirring to prevent from burning. Then, remove from heat and set aside.
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Combine the water and cornstarch in a small bowl. Mix with spoon, fork, or whisk until the cornstarch has dissolved. Then, set aside.
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Prepare a stockpot or skillet on top of the oven. Pour in the coconut milk, sugar, and vanilla extract. Mix well with ladle or whisk. Make sure the sugar is melted. Then, cover and turn the oven on to medium-high heat. Bring the mixture to a boil.
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Remove the cover and continue boiling for an additional 2 minutes.
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Uncover and add the peanuts. Stir and blend well.
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Turn heat to simmer. Pour in the cornstarch mixture. Keep stirring until the mixture thickens.
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Remove from heat and transfer into a cake pan and flatten the surface.
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Sprinkle the toasted coconut flakes on the top. Let it cool down.
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Cover and refrigerate at least 4 hours before serving.
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