Best 2 Maja Blanca Filipino White Pudding Recipes

**Majestic Filipino White Pudding: A Culinary Symphony of Sweet and Savory Delights**

Embark on a delectable journey into the heart of Filipino cuisine with maja blanca – an iconic white pudding that captivates taste buds with its delightful symphony of sweet and savory flavors. Made with a harmonious blend of coconut milk, cornstarch, sugar, and pandan leaves, this pudding achieves a velvety texture that melts in your mouth, leaving a trail of creamy goodness. As you delve deeper into this culinary masterpiece, you'll encounter a captivating interplay of textures, from the delicate softness of the pudding to the occasional crunch of toasted grated coconut. This symphony of flavors and textures is further elevated by contrasting temperatures, as the chilled pudding provides a refreshing contrast to the warmth of the toasted coconut topping. Discover the secrets to crafting this delectable treat with our carefully curated collection of maja blanca recipes, each offering unique variations that cater to diverse culinary preferences and skill levels. From classic renditions to innovative twists featuring tantalizing ingredients like mangoes, purple yam, and cheese, our recipes guide you through the process of creating this Filipino gem, ensuring a delightful culinary experience every time.

Let's cook with our recipes!

MAJA BLANCA (FILIPINO WHITE PUDDING)

Maja Blanca (Filipino White Pudding) image

I tried this coconut-flavored treat when I needed something to take to a pot luck for my Filipino-American Experience class. It comes from Phillipine Recipes Made Easy (which seems to have a lot of authentic Filipino dishes). It seems to be just like the Hawaiian Haupia to me, except some Haupias have fruit mixed in. To dilute coconut milk, use 1/2-3/4 cup water to every 1 cup of milk. Make sure you use coconut MILK and NOT coconut CREAM or JUICE. Also, be sure to vigorously shake the can of milk before opening it or you will end up with separated layers that won't blend as well when heated.

Provided by the_cookie_lady

Categories Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 5

Ingredients

1/2 cup cornstarch
1/2 cup water
1/2 cup sugar
2 cups diluted coconut milk
1 cup toasted sweetened flaked coconut, topping

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

Maja Blanca (Filipino White Pudding) Recipe - (4.2/5) image

Provided by á-6136

Number Of Ingredients 5

Ingredients

2 1/2 cups white sugar (1/2 kilograms)
1 tall can evaporated milk
3/4 cup cornstarch (200 grams)
coconut milk extracted from one really large coconut about 7 cans using the milk can as measuring unit (I used 4 packs of the handy coconut milk powder dissolved in 7 cans of water)
1 can Del Monte cream-style sweet corn.

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. :-)

Tips:

Use fresh ingredients for the best flavor.
To make sure the pudding is cooked through, insert a toothpick or skewer into the center. If it comes out clean, the pudding is done.
Let the pudding cool completely before serving. This will help it to set and firm up.
Serve the pudding with your favorite toppings, such as grated coconut, toasted sesame seeds, or fresh fruit.
Maja Blanca can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently before serving.

Conclusion:

Maja Blanca is a delicious and versatile Filipino dessert that can be enjoyed by people of all ages. It is a perfect treat for any occasion, and it is sure to be a hit with your family and friends. So next time you are looking for a sweet and satisfying dessert, give Maja Blanca a try. You won't be disappointed!