Maja Blanca Creamy Milk Pudding Recipes

MAJA BLANCA (COCONUT PUDDING)

Steps:

• Butter an 8-inch baking dish or pie pan, and set aside. Mix 1/2 cup of water with the cornstarch in a bowl, and stir until smooth.
• Combine the coconut milk, 3/4 cup of water, and sugar in a saucepan over low heat, and stir until the sugar is dissolved. Bring the mixture to a boil, add the corn kernels, and then stir in the cornstarch mixture, stirring quickly to avoid lumps as it becomes very thick. Bring the mixture back to a boil, and simmer until fully thickened and smooth, stirring constantly, about 2 minutes. Pour the maja blanca into the prepared dish, and set aside to cool until firm, about 2 hours.
• Place the coconut flakes in a dry skillet over medium heat, and stir to toast. Watch them carefully so they don't burn. Remove the toasted coconut flakes to a bowl, let cool, and sprinkle over the pudding before serving.

MAJA BLANCA (CREAMY MILK PUDDING)

Steps:

• In a large sauce pan, bring the coconut milk to a soft boil over medium heat.
• When the coconut milk is starting to boil, add the condensed milk and sugar. Stir the mixture until it is well blended. Let it simmer for about 8-10 minutes.
• In a separate bowl, mix the fresh milk and cornstarch together. Stir until the milk and cornstarch are well blended.
• After 8-10 minutes of simmering,slowly add the cornstarch mixture to the coconut milk mixture while continuously stirring the mixture.
• When it is well blended,add the corn kernels, if desired.
• Continue to stir the mixture over medium heat until you reach your desired consistency.
• Pour in to an aluminum tray or any container of your choice. Greasing the container slightly with butter is optional.
• Top it with coconut flakes.
• Let it cool for at least an hour before slicing.

MAJA BLANCA (FILIPINO WHITE PUDDING) RECIPE - (4.2/5)

Steps:

• In a large sauce pan or mixing bowl, combine the coconut milk and evaporated milk. Add in sugar and cornstarch and stir until fully dissolved and incorporated. In a large pan or heavy casserole over medium-low heat, cook the coconut milk mixture with regular stirring. Continue cooking until the mixture starts to thicken and a gravy-consistency is attained. Remove the pan from heat and slowly fold in the cream-style sweet corn into the mixture. Stir to evenly combine. Return the pan to the burner and resume cooking with continuous stirring. In the meantime, prepare and lightly oil moulds to hold the "maja blanca" which in my case are two cake pans. Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through. While still hot, carefully pour the thick mixture into the cake pans. Level it off and let stand to cool down. It will solidify as it cools. When no longer hot, transfer inside the fridge to further chill and develop a firmer texture. When serving, transfer it upside down on a wide platter, slice to your desired shapes and serve to your families and friends. If you like, you can carry out an extra step and prepare topping such as toasted grated coconut ("budbod") or even "latik" if you have time. Our group can wait no longer so we'll pass on that for the moment. :-)

MAJA BLANCA (FILIPINO WHITE PUDDING)

Steps:

• Lightly grease an 8" square or round pan with vegetable oil and set aside.
• In a non-stick pan over medium heat, bring coconut milk and sugar to a gentle boil, blending well.
• In a small bowl, mix cornstarch and water throughly until smooth. Slowly add this mixture, stirring fast until thickened (about 2-4 minutes) and fully cooked. Make sure to stir continuously or it may scorch on the bottom.
• Transfer into the prepared pan and let cool until firmly set. Slice diagonally into serving pieces.Sprinkle toasted coconut topping on maja just before eating to retain the crunch.

MAJA BLANCA ESPECIALE (CORN AND COCONUT CREAM PUDDING)

Steps:

• Latik topping: Boil 1 cup of coconut cream in a saucepan over medium heat until coconut oil and coconut milk solid separate, stirring constantly, about 15 minutes. Continue cooking until the milk solids become golden brown. Drain oil.
• Grease two 9 inch round pans and set aside. Mix cornstarch and sugar in a bowl and set aside.
• Heat 4 cups of coconut cream, butter, vanilla extract, cream-style corn and corn in a saucepan over medium-low heat and bring to a simmer. Slowly add the cornstarch mixture, stirring constantly to prevent any lumps, about 10 minutes. Pour the hot mixture into the prepared pans and allow to set. Sprinkle latik on top. Cool before slicing and serving.