why it works
- Dissolving the cornstarch in cold water before adding it to the hot custard base helps prevent lumps from forming.
- Roasting corn and coconut flakes in the oven concentrates their flavor.
Maja blanca (sometimes called maha blanca) is a creamy, thick coconut pudding made with coconut milk, grated coconut, evaporated milk or sweetened condensed milk, cornstarch, and sugar. This is a popular Filipino dessert that is similar to Hawaiian houpia and of Italy Panna cotta– They all use milk, sugar and a thickener to make a sweet base that is poured into a mould, cooled until set and enjoyed cold. Maja blanca may also include kernels of sweet corn, the introduction of which is attributed to the advent of affordable canned goods. Versions of maja blanca that contain corn are known as maja blanca con maiz, maja blanca maiz, or, simply, maja maiz.
Maza blanca was originally made from agar-agar – a gelling agent derived from red algae. In the Philippines, agar-agar is sold in multi-colored blocks in open markets, where they are strung on strings and hung from stalls like oversized Christmas lights. These blocks of agar should be boiled in water until completely dissolved before use. However, when cornstarch was introduced into the country during the American occupation, Filipinos adopted it as their primary thickener of choice due to its convenience and ease of use.
My recipe for Maja Blanca celebrates the union of buttery-sweet corn and creamy coconut. I prefer to use fresh corn instead of canned corn, and I like to roast corn cobs whole to concentrate their rich flavor. If fresh corn is not available, drained canned sweet corn is an acceptable substitute and will work in a much shorter time. Instead of asking for evaporated milk or sweetened condensed milk, I rely solely on coconut milk, which puts its flavor front and center and also makes this dessert dairy-free.
Once you’ve got your ingredients ready, the pudding comes together quickly on the stove: You boil coconut milk, sugar, salt, macapuno (preserved young coconut strings), and roasted corn. Mix the solution and add water. (which helps prevent lumps from forming), then you stir the mixture until it thickens, at which point I spread it evenly onto a greased baking dish. Once cooled and completely set, I top the maja blanca with a salty-sweet mixture of toasted shredded coconut, brown sugar, and salt for added crunch. Divide it into portions and serve as a dessert after a meal, or as a merienda (snack) during the day.
Maja blanca is a versatile dessert, and you can eat it in many ways. Some of my favorite variations include incorporating fresh young coconut meat into the custard, finishing the set custard with a topping of grated cheddar cheese, and topping it all off. latik (Crisp coconut curd).
This Filipino Pudding Packs a Coconut Punch—Here’s How to Make It
cook mode
(keep screen awake)
-
3 1/2 ounce unsweetened shredded coconut (100 grams; 1 cup)
-
2 spoon diamond crystal kosher saltdivided; divided; Use half or equal weight by volume for table salt.
-
2 tablespoons light brown sugar (1 ounce; 30 grams)
-
pan sprayfor greasing
-
2 Ear fresh cornshocked (see note)
-
2 tablespoons (30ml) coconut oilvirgin or refined, melted
-
5 ounce maize starch (145 grams; 1 cup)
-
8 ounce (240ml) Water
-
One 13.5-ounce (400ml) can full-fat coconut milk
-
5 1/4 ounce Sugar (150 grams; 3/4 cup)
-
12 ounce macapuno (340 g; 1 1/4 cups), see notes
-
Adjust oven rack to top position and preheat to 375°F (190°C). Spread coconut on rimmed baking sheet. Bake, shaking pan occasionally, until golden brown, about 12 minutes. Transfer the toasted coconut to a small bowl and let cool until room temperature, about 10 minutes. Add 1 teaspoon salt and brown sugar and stir until well mixed. Cancel.
Razel Kealoha
-
Increase oven temperature to 425°F (220°C). Grease a 9×13-inch glass baking dish with pan spray; Cancel. Line a rimmed baking sheet with parchment paper.
-
Place the corn on the prepared baking sheet and brush all sides with coconut oil. Roast, rotating the pan halfway through, until the corn is tender and lightly browned, about 30 minutes. Set aside until cool enough to handle, about 10 minutes.
Razel Kealoha
-
To remove the kernels from the corn, place a large bowl on your work surface and invert a smaller bowl inside the larger bowl (this serves as a base to hold the corn). Working with one ear of corn at a time, place one end of the cob on an inverted, small bowl. Using a sharp knife, cut down as close to the base of the kernel as possible, being careful not to trap the blade in the cob. Twist and turn the ears of corn until all the kernels are removed. Repeat with remaining ears of corn. Cancel; Discard the cobs.
Razel Kealoha
-
In a medium bowl, whisk together cornstarch and water until smooth; Cancel.
Razel Kealoha
-
In 3-quart saucepan, whisk together coconut milk and sugar, and set over medium-high heat. Cook, stirring constantly, until the sugar is completely dissolved, about 2 minutes. Bring to a boil and reduce heat to maintain a steady simmer. Stir in reserved corn kernels, macapuno, and remaining 1 teaspoon salt.
Razel Kealoha
-
Beat the prepared cornstarch mixture again. While continuing to beat, slowly add the cornstarch mixture into the coconut mixture in a thin stream until completely incorporated. Using a flexible spatula, cook, stirring constantly, until coconut mixture thickens and sticks to the sides and bottom of the saucepan, 3 to 5 minutes. Transfer the mixture to the prepared baking dish, and smooth the top into an even layer.
Razel Kealoha
-
Let cool at room temperature for 1 hour, then refrigerate until completely set, at least 2 hours.
Serious Eats / Razel Kealoha
-
Cut into 24 2-inch squares. Top each square with 2 tablespoons reserved toasted coconut mixture before serving.
Razel Kealoha
special equipment
9- by 13-inch glass baking dishrimmed baking sheet
notes
If you are unable to purchase fresh corn, you can substitute 6 ounces (170 g) of drained canned whole sweet corn. In Step 3, toss the corn kernels with coconut oil in a medium bowl before roasting, then proceed to Step 5.
Macapuno, or coconut sport strings, are preserved young coconut strips made from a variety of coconuts that have soft jelly-like flesh and contain very little water. It tastes sweeter than normal coconut and is commonly used in Filipino desserts. Macapuno can also be found in Filipino and Asian specialty markets. OnlineIf you are unable to find Macapuno, you can choose not to add it.
Make-Ahead and Storage
Roasted coconut topping can be stored in an airtight container for up to 1 week.
The corn can be prepared ahead of time and refrigerated in an airtight container for up to 3 days.
Maza blanca can be refrigerated in an airtight container for up to 1 week.
