Maja Blanca is a Spanish term for "white delicacy". It's a type of Filipino dessert made of flour and coconut often flavored with corn kernels or maiz in Spanish and mais in Tagalog. Maja Blanca is usually served in most occasions in the Philippines especially Barrio Fiesta, Birthdays and other gatherings. Maja Blanca is of course white in color, creamy and has a sweet delicious taste that makes this food best as dessert but can also be served during snack.. There are other varieties of maja blanca like squash maja and buko maja.
Ingredients in Making Maja Blanca con mais:
- 4 liters of coconut milk
- 500 grams of white sugar
- 800 grams of corn kernels
- 2 cans of Alaska condensed milk (big approx.150ml each)
- 2 cans of Alaska evaporated milk(big)
- 400 grams of corn starch
- 2 cups coconut milk (for latik)
How to make Latik:
- On a pan, slowly cook 2 cups of coconut milk in a medium heat with continuous stirring.
- Cook until it becomes golden brown or when oil comes out. Cooking usually takes 20-30 minutes.
- Do not overcook if you don't want a bitter taste.
- Set aside.
Procedure In Making Maja Blanca:
- On a deep, wide pan, add 3 liters of coconut milk, white sugar, condensed milk, evaporated milk, corn kernels.Stir mixture and bring to a boil
- Prepare the thickener by mixing the corn starch and 1 liters of coconut milk together
- Bring to boil for at least 2 minutes.
- Continue stirring in one direction to prevent bubbles.Stir until all ingredients evenly mixed together.
- Transfer to a serving tray.
- Shake the mixture slightly to flatten or you can use knife or spatula do it.
- Let it cool until maja becomes slightly hard or completely becomes solid.
- Cut into squares approx. 3x3 inches or as desired.
- Add Latik on top:
- Refrigerate for best texture
- Serve and enjoy