Maja Blanca Recipe made Easy > Filipino Recipes | (2024)

FAQs

Why is maja blanca not firm? ›

If your Maja Blanca is soft or hasn't set properly, it could be due to insufficient cornstarch, undercooking the mixture, or an imbalanced ratio of liquid to cornstarch.

Tips for the Best Maja Blanca

Remember to gradually add the cornflour mixture while stirring to avoid any lumps. Also, constantly stir the mixture to prevent any burnt patches at the bottom of the pot. Feel free also to top the maja blanca with toasted flakes or latik!

You can make maja blanca into a pudding instead. You can avoid this with a simple ingredient substitute: use rice flour. Rice flour has similar thickening properties as cornstarch but it has a slight advantage: it won't return to a liquid if you overcook the rice flour.

All-Purpose Flour

Although it won't produce the same glossy shine as cornstarch, it'll get the job done in a pinch. All-purpose flour contains about half the thickening power of cornstarch, so for every tablespoon of cornstarch required, you'll need to substitute two tablespoons of all-purpose flour.

Made primarily from coconut milk it's also known as coconut pudding. The name of the traditional holiday dessert is actually of Spanish origin. Initially pronounced as manjar blanco it means “white delicacy”.

Shelf-life and Storage. Keep refrigerated until it's ready to serve. It should last for 3 to 4 days. Note that the texture of maja blanca will be firmer when it's cold and fresh out of the refrigerator.

Corn flour is a yellow powder made from finely ground, dried corn, while cornstarch is a fine, white powder made from the starchy part of a corn kernel. Both may go by different names depending on where you live. Corn flour is used similarly to other flours, whereas cornstarch is mainly used as a thickener.

Maja blanca (Tagalog: [ˈmaha ˈblaŋka]) is a Filipino dessert with a gelatin-like consistency made primarily from coconut milk. Also known as coconut pudding, it is usually served during fiestas and during the holidays, especially Christmas.

Consuming Maja Blanca on a regular basis may have potential health benefits. Maja fruit has been found to have anti-inflammatory and antioxidant potential, which can help slow down the aging process. Additionally, Maja fruit extract has been shown to have strong antioxidant activity and can lower blood sugar levels.

Latík (Tagalog: [laˈtɪk]) refers to two different coconut-based ingredients in Filipino cuisine. In the Visayan region it refers to a syrupy caramelized coconut cream (coconut caramel) used as a dessert sauce.

Where did Maja Blanca originated? ›

Maja Blanca, also known as Coconut Pudding, is a luscious Filipino dessert mainly made of coconut milk, sweet corn kernel, and corn starch. It is believed that this dessert has a Spanish origin when the Philippines was still under the control of the Spanish Colonial Government.

(In the UK, cornstarch is called cornflour; in the States, “corn flour” generally refers to finely milled cornmeal, i.e., whole ground corn kernels.) Frequently used for thickening sauces, stews, and custards, cornstarch is a staple in stir-fry recipes, where it tightens the sauce to produce a glossy coating.

Although they come from the same plant, cornmeal and cornstarch have distinct properties and purposes in the kitchen, so you unfortunately can't substitute cornmeal for cornstarch. One of the best substitutes for cornmeal is semolina, a protein-rich durum wheat flour with a similar texture.

It's important to note that cornstarch has twice the thickening power of flour. If you need to substitute cornstarch to thicken liquid in a recipe that calls for ¼ cup (four tablespoons) flour, you only need two tablespoons cornstarch.

Maja is the Spanish word for nice, and blanca is Spanish for white. So I think this is an appropriate name for this dish since it is white in color but also looks nice or appetizing. Maja blanca has the consistency of a firm pudding but contains coconut milk and whole-kernel corn.

While both are derived from corn, cornstarch and corn flour have different appearances, textures, and purposes. Cornstarchis a white, chalky powder used as a thickener for sauces and stews. Unlike corn flour, which is made from whole kernels, cornstarch is made from the endosperm of the corn kernel.

Maja Blanca is a Filipino dessert made from coconut milk, cornstarch, and sugar.

In Vietnamese cuisine, we use agar agar in place of gelatin. The texture can be a little bit more crunchy than gelatinous when eaten. And what's even better? It's completely vegan!