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Maja Blanca con Maiz

By 4:26 PM


I was craving for Maja Blanca con Maiz last night so what does a food blogger do? She gets up from bed and make one! Especially if she has all the ingredients. ;)

I have cooked Maja Blanca con Maiz several times and and it's always a hit at home, the only thing my kids do not like about it? Is the wait time while mommy takes photos. Sorry kids! A blogger's gotta do what a blogger's gotta do! As soon as I'm done taking photos, they dig in right away. Yep, they have no problem eating this warm!


This Maja Blanca con Maiz Recipe by the way was originally posted on my now defunct blog Vanilla Housewife but I am happily reposting this here because this simply is one of my favorite Filipino desserts.



Ingredients:

  • 400 ml Jolly Coconut Cream (kakang gata)
  • 3/4 cup cornstarch
  • 390 grams Jolly Cow Condensada (traditional Maja Blanca do not have condensed milk but this makes it so much creamier)
  • 154 ml evaporated milk
  • 1/2 cup granulated sugar (you can adjust this one according to your taste)
  • 425 grams Jolly Sweet Cream Corn
  • toasted grated coconut for toppings (optional)


Cooking Instructions:

  • Boil coconut milk in a saucepan.
  • Add the condensed milk, sugar and the sweet corn kernels.
  • Simmer over low heat for 8-10 minutes.
  • In a bowl, mix evaporated milk and cornstarch thoroughly making sure there are no lumps left.
  • Pour the milk and cornstarch mixture into the saucepan and mix well.
  • Stir consistently until thick.
  • Transfer to a serving dish or ramekins to serve individually
  • Garnish with toasted grated coconut if you want.
  • Let it cool down then chill in the fridge for at least 2 hours before serving.
  • Serve cold and with a warm smile.
What do you think? Any additional tips for me? Let me know in the comments!

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