Maja Blanca (Corn and Coconut Milk Pudding) | How to make Maja Blanca (Corn and Coconut Milk Pudding)

By Daisy Gahle  |  27th Aug 2016  |  
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  • Maja Blanca (Corn and Coconut Milk Pudding), How to make Maja Blanca (Corn and Coconut Milk Pudding)
Maja Blanca (Corn and Coconut Milk Pudding)by Daisy Gahle
  • Prep Time

    10

    mins
  • Cook Time

    20

    mins
  • Serves

    3

    People

22

0





About Maja Blanca (Corn and Coconut Milk Pudding) Recipe

It's a famous Filipino dessert that is very soft and light in texture. It is made with coconut milk and sweetened corn kernels.

Maja Blanca (Corn and Coconut Milk Pudding) is a delicious dish which is liked by people of all age groups. Maja Blanca (Corn and Coconut Milk Pudding) by Daisy Gahle has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 3 people. You can find Maja Blanca (Corn and Coconut Milk Pudding) at many restaurants and you can also prepare this at home. This authentic and mouthwatering Maja Blanca (Corn and Coconut Milk Pudding) takes 10 minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Maja Blanca (Corn and Coconut Milk Pudding) is a good option for you. The flavour of Maja Blanca (Corn and Coconut Milk Pudding) is tempting and you will enjoy each bite of this. Try this Maja Blanca (Corn and Coconut Milk Pudding) on weekends and impress your family and friends. You can comment and rate the Maja Blanca (Corn and Coconut Milk Pudding) recipe on the page below.

Maja Blanca (Corn and Coconut Milk Pudding)

Ingredients to make Maja Blanca (Corn and Coconut Milk Pudding)

  • coconut milk thick - 200 ml
  • Evaporated milk- 3/4 cup
  • Condensed milk - 1/2 cup
  • cornstarch - 1/2 cup dissolved in 1/4 cup milk
  • Sweet corn kernels- 1/ 4 cup
  • coconut flakes dry roasted on a tawa- 1/4 cup

How to make Maja Blanca (Corn and Coconut Milk Pudding)

  1. Grease a dish with butter or oil and keep it aside.
  2. Combine coconut milk, evaporated milk and condensed milk in a pan and bring it to boil on a medium heat while continuously stirring.
  3. Now add corn kernels and corn starch, keep stirring continuously till the mixture gets thickened.
  4. Remove from the heat and transfer it to the greased dish. Let it cool down.
  5. Take the dry roasted coconut flakes and sprinkle it all over the dessert. When it comes to room temperature keep it in the refrigerator for 3-4 hours.
  6. The dessert is ready! Cut it into squares and enjoy.

My Tip:

Sugar can also be used instead of condensed milk.

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