• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

kawaling pinoy

Serving Delicious Asian Recipes One Pot at a Time

  • Home
  • Recipes
  • Kitchen Tips
  • About
  • Nav Social Menu

Maja Blanca Espesyal

by Lalaine Manalo last updated June 30, 2019 posted November 16, 2014 100 Comments

3.3Kshares
  • Share
  • Pin
  • Email

One of the first recipes I posted here at Kawaling Pinoy is a simple version of maja blanca made with coconut milk, cornstarch, sugar and toasted coconut. Although it’s creamy and delicious and has satisfied my sweet cravings on many a night, I am the first to say it pales next to this maja blanca espesyal. Guys, you gotta have this on your Noche Buena menu. It’s uber super duper nom nom, you’ll have guests raving for more. The recipe makes a huge 13 x 9 rectangular pan and I am already halfway  to finishing it. All by myself. In half a day.  Imagine soft bites of luscious coconut pudding generously studded with sweet corn kernels. And if that’s not enough, an abundant sprinkling of golden latik for additional layer of texture and flavor. As I’ve said, uber super duper nom nom.

Maja Blanca Espesyal

Wait! Here’s a couple more delicious desserts to check out!

  • Cassava Cake with Custard Topping-a rich and creamy topping makes this cassava cake a cut above the rest.
  • Palitaw-so quick and easy to make, you’ll be rewarded with soft, chewy and yummy treats in no time

Maja Blanca Espesyal
 
Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
Yield: 6 to 8 servings
Ingredients
  • 2 (14 ounces each) coconut milk
  • 1 (12 ounces) evaporated milk
  • 1 (14 ounces) condensed milk
  • ¾ cup sugar
  • 1 (15 ounces) sweet kernel corn, drained
  • 1 cup cornstarch
  • ½ cup water
For the Latik
  • 2 cups coconut cream
Instructions
  1. Brush bottom and sides of a large baking dish with coconut oil (from cooking the latik).
  2. In a large pot, combine coconut milk, evaporated milk, condensed milk and sugar. Stir well until blended and sugar is dissolved. Over medium heat, bring to a boil, stirring occasionally. Add corn and continue to cook for about 2 to 3 minutes.
  3. In a small bowl, combine water and cornstarch. Stir well until cornstarch is dissolved. Gently add cornstarch mixture into milk mixture, whisking vigorously to prevent lumps. Continue to cook, whisking continuously, until mixture thickens to a paste (mixture will thicken fast). Transfer mixture into prepared dish, smoothing top with a lightly oiled spatula or knife. Allow to slightly cool, cover and refrigerate for about 1 to 2 hours or until completely cooled and set.
  4. Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.
For the Latik
  1. In a pan over medium heat, add coconut cream and bring to a boil. Continue to cook, stirring occasionally, until liquid starts to thicken. Lower heat and simmer. As oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of pan to prevent from burning. Continue to cook and stir until curds turn golden brown. In a fine mesh sieve, drain latik from the oil.
Notes
For extra flavor, you can use the liquid drained from the can of corn kernels to dissolve the cornstarch. Just add enough water to the canning liquid to make ½ cup.
3.2.2807

Maja Blanca Espesyal

 

More Good Food

Pastillas de Ube
Pandan Coconut Jelly
Pasta Fruit Salad
Leche Flan

Filed Under: Eggs and Dairy, Sweets and Desserts Tagged With: coconut milk, condensed milk, corn, evaporated milk

<< Ampalaya con Carne
Coconut Curry Salmon >>
Lalaine from Kawaling Pinoy

Hello! My name is Lalaine and welcome to Kawaling Pinoy where you’ll find Filipino and Asian-inspired recipes, cooking tips, and how-to videos. Read more...

Subscribe

Thank you! You have successfully subscribed to our newsletter.

Subscribe

Get updates via email and a FREE eCookbook!

Reader Interactions

Comments

  1. Marie says

    July 17, 2019 at 8:50 pm

    Hi ma’am, for the list of ingredients below, does the measurement refer to cups? It says “ounces” in your list, but I’m no good at using ounces. I tried converting but the results were vague 😔 I’m really more of a “cup” person. 🤔

    2 coconut milk
    1 evaporated milk
    1 condensed milk
    ¾ cup sugar
    1 sweet kernel corn, drained

    Excuse me for this dumb question.

    Reply
    • Lalaine Manalo says

      July 20, 2019 at 2:38 am

      No worries, Marie! An easy way to convert is this. 1 cup is equal to 8 ounces.

      It would roughly be:
      1 3/4 cup coconut milk
      1 1/2 cup evaporated milk
      1 3/4 condensed milk
      ¾ cup sugar
      1 7/8 sweet kernel corn, drained
      1 cup cornstarch
      ½ cup water

      Reply
  2. Zenn mcnally says

    May 24, 2019 at 10:25 pm

    Hello miss Lani
    Thank you for sharing this recipe first time I make maja blanka. And it come out perfect i did just how what ur recipe says.
    Thank you

    Reply
    • Lalaine Manalo says

      May 26, 2019 at 7:24 am

      Thank you so much, Zenn, for the feedback. I am glad the recipe worked well for you 🙂

      Reply
  3. Alexa says

    May 18, 2019 at 7:35 am

    Thank you so much po! Tried and tested this recipe, my classmates love it!!
    Even the cheese puto po, ❤️ I will try your kare kare recipe next time ❤️❤️❤️

    Reply
    • Lalaine Manalo says

      May 18, 2019 at 8:24 am

      Thanks for the feedback, Alexa. I am glad you liked them 🙂

      Reply
  4. Nila says

    May 8, 2019 at 9:42 am

    Sadly, I would have to agree to the previous posts that there isn’t enough cornstarch in this recipe. I used measuring cups for precision and followed the recipe to a T; however, the Maja Blanca didn’t thicken as I’ve hoped for. It did not reach the desired consistency. Also, it was way to sweet. There’s already plenty of sugar in the condensed milk, so I suggest cutting down to 1/2 or 2/3 cup. Miss Lalaine, thanks for sharing this recipe, and I hope you publish this comment so others who want to try this recipe will be able to tweak the measurements.

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:23 am

      Hello Nila,

      I am sorry the recipe didn’t work well for you. I make this all the time and never had problems. I’ve also had great reviews from other viewers as well. It’s actually very thick so I am not sure why it’s not thickening properly in your end. The sweetness, of course, you can tweak to suit your taste. Thank you for your feedback! I am going to check the recipe card to make sure I didn’t omit anything by mistake.

      Reply
      • Beth says

        July 7, 2019 at 9:06 pm

        I followed your recipe and it turned out perfect! I’m so happy of my maja blanca❤️. Thank you❤️!

        Reply
        • Lalaine Manalo says

          July 8, 2019 at 7:00 pm

          I’m glad it turned out well, Beth!

          Reply
  5. Regina belle says

    April 2, 2019 at 3:25 am

    I have tried the recipe and its so yummy! Back home I even dont know how to cook but have learned everything abroad. So lucky that I have found your recipe. Now I have to wait for my critics feedback later but for sure they’ll be blown away how this pudding tastes like. More power and God bless.. xx

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:23 am

      Thank you so much, Regina! I am glad you enjoyed it!

      Reply
  6. Gigi Q. says

    January 14, 2019 at 6:17 pm

    Hi Ms. Lalaine. I tried your recipe but added 1 cup more of corn. It was perfect, not too sweet. It sets very fast. It was still a bit warm when i served it and everybody loved the taste. Thank you.

    Reply
    • Lalaine says

      January 15, 2019 at 10:29 am

      I am glad everyone enjoyed it. Yes, more corn the better 🙂

      Reply
  7. marichu says

    December 16, 2018 at 5:31 am

    coconut cream is all sugar ,not turned into latik.. just burned sugar ,though i used low fire. i should use coconut milk instead..

    Reply
    • Lalaine says

      December 16, 2018 at 10:13 am

      Hello Marichu,

      I don’t understand why coconut cream is all sugar? Coconut cream is coconut milk, it’s the first extraction or kakang gata.

      Reply
  8. Marlie Posadas Pasilan says

    November 24, 2018 at 8:45 am

    Hi,
    This is my first time to make maja Blanca . Thank you for the recipe though I haven’t tried it yet while sending this message, I’m waiting for it to cool down and put in the fridge.

    Reply
    • Lalaine says

      November 24, 2018 at 11:41 am

      Enjoy!

      Reply
  9. Jueven Abrenilla says

    October 18, 2018 at 11:34 pm

    I am fond of cooking but today is my very first time to try cooking Maja Blanca and took this recipe from you. Therefore thanks for publishing one coz I found it really creamy, yummy and not-so-sweet Maja Blanca. I made one today because we are invited for a little gathering and I am quite confident to bring this later as my share…. 😉

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:24 am

      I am glad you enjoyed it! I am sure you’ll be the star of the party with this on hand 🙂

      Reply
  10. yola atienza says

    September 26, 2018 at 11:54 am

    Hi,
    How far in advance can cook maja blanca and cassava cake? Thanks po.
    Yola

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:25 am

      They should be good for up to 3 days in the fridge 🙂

      Reply
  11. Jay says

    August 21, 2018 at 9:05 pm

    Your recipe has missing engridient, using only this recipe di mabubuo ang maja blanca mo. May secrete recipie yan ang pagawa na wala dyan sa list of engridient mo, si nanay ko nilalagyan yan ng lihiya. Kasi pag walang lihiya di magsosolidfy ang maja at maja blanca mo.

    Reply
    • Lalaine says

      August 22, 2018 at 10:07 pm

      Hello Jay,

      I’ve never heard of lye used in maja blanca and it’s actually not needed to thicken the maja as the cornstarch does the job.

      Reply
  12. Jec says

    June 2, 2018 at 11:34 am

    Hi, Lalaine. It’s me again!

    I made this two weeks ago but the maja blanca didn’t set. It was more of a pudding, I couldn’t cut on it so I had to eat it that way. I followed your recipe step-by-step. What do you think I did wrong? Should I put more corn starch?

    Please answer cause I plan on doing it again soon. Also, the next time I make it I won’t be putting latik so I won’t have coconut oil to brush on the pan. Can I use baking spray? Hope to hear from you soon. Thanks!

    Reply
    • Lalaine says

      June 2, 2018 at 4:43 pm

      I am sorry you’re having trouble with the recipe. I am not sure why it didn’t thicken. It’s supposed to turn into a very thick paste almost as soon as you whisk in the cornstarch slurry. In fact, you’ll have a hard time stirring and whisking because it gets so thick. May I ask, please if you used a measuring cup? This recipe is really dependent on exact measurements due to the cornstarch.

      Yes, you can grease the pan with non-stick spray or even melted butter. I just like to use coconut oil for the aroma.

      Let me know if there’s anything I can do help.

      Reply
    • Maria says

      February 3, 2019 at 1:48 pm

      Try cooking it longer until you can barely stir about 6 minutes after you ad the cornstarch slurry.

      Reply
  13. Cynthia says

    December 4, 2017 at 6:52 pm

    How far ahead can I make this? Will this hold up if I make it 2days ahead of time? Thanks!

    Reply
    • Lalaine says

      December 20, 2017 at 9:43 am

      Hi Cynthia,

      Yes, it will keep well in the fridge for about 2 to 3 days. 🙂

      Reply
  14. Ellen B. Gica says

    August 3, 2017 at 11:04 pm

    I’ve already tried your maja recipe and it was so great that people who taste it, appreciated so much and it’s very overwhelming. Thank you .

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:25 am

      Yay! I am glad everyone liked it 🙂

      Reply
  15. Sam says

    May 18, 2017 at 5:03 am

    Maja Blanca is family’s all time favorite. An occasion would not be complete without this when my children were still young. It’s not costly and just easy to prepare. Mine was just simple but seeing latik added on top makes me think of making one again. Thank’s, Lalaine! I’m not a kitchen person, but this inspires me a lot.

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:24 am

      I am glad you find the recipe useful 🙂

      Reply
  16. enia says

    May 16, 2017 at 12:45 pm

    can you use honey to substitute the sugar? I thought the amount of sugar mixed with condensed milk was too sweet. At least honey is natural and less guilt after eating the whole pan in one sitting 🙂
    thanks.

    Reply
    • Lalaine Manalo says

      May 8, 2019 at 11:27 am

      I’ve never used honey in place of sugar in this recipe it but it’s worth trying 🙂 Yes, I don’t make this often as I can’t stop myself from eating the whole pan by myself 🙂

      Reply
  17. Jerem says

    November 20, 2016 at 5:38 pm

    Hi my name is Jerem, and I would like to ask for your permission to use your recipe for a school project. It will be an Ibook about Maja Blanca and will be published online. I will give you proper credit po
    Thank you!

    Reply
  18. Rhai says

    November 16, 2016 at 12:04 pm

    Tried the Recipe , needs more contstarch I think (maybe a half cup more) . Mine came out not holding well in form , it isn’t solid enough to be sliced well and picked by hand . Great taste though . Thanks

    Reply
    • Lalaine says

      November 18, 2016 at 8:25 pm

      Hello Rhai,

      Thank you for the feedback. I find the amount specified enough for a very thick, solid consistency but please, feel free to modify to better suit your preferences. Sometimes we get different results from different brands of cornstarch.

      Reply
      • danica says

        November 19, 2017 at 4:21 am

        hi lalaine, can i use fresh milk instead of evaporated milk. thank you.

        Reply
        • Lalaine says

          November 19, 2017 at 9:48 pm

          Hi Danica,

          Yes, you can swap fresh milk for evaporated mil but there might be some change in taste as evap is richer and creamier than fresh milk.

          Reply
  19. Kaiz says

    August 31, 2016 at 4:51 pm

    The maja was perfect.. just made some adjustment because of a vegan friend and change the white sugar with brown.. although i cant say the same with the latik. Its no where near to what it should look like. But great stuff thanks.

    Reply
    • Lalaine says

      September 2, 2016 at 8:49 pm

      The latik didn’t come right?

      Reply
      • Retchel says

        January 4, 2017 at 2:25 pm

        Te pano gumawa ng maja without milk evap..mhirap kc ako mkahnp ng evap s place ko ano pb pede pmalit s evap?

        Reply
        • Lalaine says

          February 2, 2019 at 6:40 am

          Pwde fresh milk or homogenized, hindi nga lang as rich ang taste 🙂

          Reply
    • Marie says

      December 23, 2017 at 8:11 pm

      I wanted to veganize this too (no dairy), what did you use for condensed milk replacement?

      Reply
      • Lalaine Manalo says

        May 8, 2019 at 11:27 am

        You can omit it and just adjust the amount of sugar to your desired sweetness 🙂

        Reply
    • marichu says

      December 30, 2017 at 5:56 am

      coconut flakes is great too..toast it in a pan in a low fire

      Reply
      • Lalaine Manalo says

        May 8, 2019 at 11:24 am

        Thanks for the tip!

        Reply
  20. Evelyn says

    February 26, 2016 at 6:40 pm

    Thank’s lalaine i will try ur recipe for the birthday of my son nextwek!

    Reply
    • Lalaine says

      February 26, 2016 at 11:25 pm

      Enjoy! Wishing your son the best of birthdays 🙂

      Reply
      • jam says

        March 21, 2016 at 7:35 pm

        Im using canned coconut milk.. how many cups po ang pwede instead of ounce.

        Reply
        • Lalaine says

          March 21, 2016 at 10:17 pm

          Hello Jam

          8 ounces will equal 1 cup.

          Reply
  21. Miles says

    February 26, 2016 at 1:51 pm

    Hi lalaine! I like your blog, we made our 1st maja blanca, my husband and i using your recipe. We’re waiting for it to cool so we can refrigerate it. And instead of using latik, we used crushed peanuts as toppings, hope it turns out well 🙂 im excited! Thanks! Have a nice day!

    Reply
    • Lalaine says

      February 26, 2016 at 11:26 pm

      I’ve never tried ground peanuts for this, I’d love to hear how it turned out 🙂

      Reply
    • Grace says

      September 10, 2017 at 9:07 pm

      In Mindanao we always use crushed peanuts

      Reply
      • Lalaine says

        September 12, 2017 at 7:50 am

        THanks for the tip, Grace.

        Reply
  22. Jewel says

    January 28, 2016 at 2:58 pm

    I tried your recipe , it was good but I suggest to use 1 cup of water.

    Reply
  23. Ekok says

    January 18, 2016 at 8:02 am

    Thank you so much for this recipe. I have tried it and it was really really yummy for my tummy hehehe. I look forward on trying your other recipes and that I am so glad I have stumbled upon this site. Much appreciation and thanks.

    Reply
    • Lalaine says

      January 22, 2016 at 2:50 pm

      Haha yummy for my tummy, I should use that as tagline for my blog 🙂

      I am glad you enjoyed the maja blanca. It is my favorite!

      Reply
  24. JC says

    January 2, 2016 at 11:34 pm

    Hi,

    Hope youre doing well.

    Just want to tell you that your recipe is superb!?

    However, mine didnt settle well. The top portion went firm but from mid to bottom was gooey.

    All the measurements are followed. What went wrong? Was it in the cooking time?

    Reply
    • Lalaine says

      January 5, 2016 at 11:49 pm

      Hello JC

      Thank you for your feedback, I really appreciate it.

      I am sorry to hear that the maja blanca didn’t turn out as it should. I am not really sure why it turned soggy in the middle, especially since the measurements were followed. After you add the cornstarch mixture, it should thicken really fast and will completely set when cooled.

      Reply
      • Dawn says

        June 26, 2016 at 6:18 am

        Hi ms lalaine,
        I made my maja blanca but accidentally put in less cornstarch.. ive placed it in the ref but still it did not set.. how can i troubleshoot this? Can i add cornstarch to the mixture? Thanx!

        Reply
  25. Kay says

    January 1, 2016 at 9:59 pm

    This is the first time I made this. I was missing my grandma’s maja blanca and decided to try making it myself. It turned out fantastic! Thank you so much for this recipe. It brought back many fond memories from my childhood. I actually let it set overnight at room temperature and it firmed up nicely. I also used cream corn style and added some fresh corn (cause I love it with lots of corn); it tasted phenomenal!

    Reply
    • Lalaine says

      January 5, 2016 at 11:54 pm

      Thank you so much, Kay, for your feedback. You made my day 🙂

      Reply
  26. Minda says

    October 10, 2015 at 6:03 am

    First recipe from your blog I’ve tried and it was perfect! Followed everything as written except I used fresh sweet corn: 2 medium, milk scraped from the cobs after shucking for extra corn flavor. Just the right consistency and sweetness. No problem with it solidifying even after cooling in room temp. Refrigerating it turns the coconut oil solid and that’s not very good eats.

    My only problem was the color – it was cream-colored, not white (Blanca), like yours.

    Thanks for sharing. Definitely will try more of your recipes!

    Reply
    • Lalaine says

      October 10, 2015 at 10:19 pm

      Hello Minda

      I am glad you enjoyed the maja blanca, I really appreciate your taking the time to leave a feedback. Yes, fresh ingredients are always best 🙂

      The coconut oil is usually brushed on the maja after it has set and cooled in the refrigerator.

      My maja blanca is actually more cream colored than white. I am assuming yours maybe a little bit “darker” because of the fresh corn?

      Thanks again for visiting 🙂

      Reply
  27. Amabelle says

    October 10, 2015 at 2:04 am

    Sooooo good! Thanks for sharing this recipe! <3

    Reply
  28. Ruth says

    September 6, 2015 at 3:42 am

    Hi Ms. Lalaine, I would like to try your Maja Blanca recipe as it sounds delicious. Can I use cream corn style instead of whole corn kernel? What would be the measurement then? Or can I just pour everything (including the creamy liquid part) in the mixture?
    I would appreciate to hear from you at the soonest as I would like to try it asap. Thanks, Ruth

    Reply
    • Lalaine says

      September 6, 2015 at 11:04 am

      Hello Ruth

      I’ve never tried cream style corn for maja blanca but I don’t see why it won’t work. Yes, just dumped the whole content. I don’t think it will make too much of a difference in the maja’s consistency as cream style is pretty thick. If any, just add a little more cornstarch slurry. Let me know how it turns out. Happy cooking!

      Reply
      • Mary Grace says

        September 30, 2015 at 12:36 pm

        Good morning :).Would it give same results of consistency if corn flour instead of cornstarch ang gagamitin? Thanks

        Reply
        • Lalaine says

          October 3, 2015 at 9:44 pm

          Hello Mary Grace

          I believe corn starch and corn flour are the same. Corn flour in the Philippines is called corn starch in the U.S.

          Reply
  29. veronica says

    August 28, 2015 at 7:39 pm

    Hi. I really want to make this, but I just cook for two. Do I simply halve the amount of cornstarch along with the other ingredients? I don’t know if all recipes work that way. I want it to set properly and still have the right texture.

    Reply
    • Lalaine says

      August 31, 2015 at 11:56 pm

      Hello Veronica

      Yes, you halve the recipe. You can easily add more cornstarch slurry during cooking if the mixture is still thin. The maja blanca should thicken almost immediately.

      Reply
  30. ash says

    July 31, 2015 at 7:17 am

    Hello Ms. Lalaine.

    Thank you for sharing this recipe. I’ve tried it and it was good. My family loved it. And for that, I was assigned to make maja for the upcoming blessing of our new house. My problem is that, how many ingredients will I use, for 100 people. I am not good at calculating when it comes to this.hahaha;) Please help.
    Thanks for the response in advance. God bless.

    Reply
    • Lalaine says

      August 2, 2015 at 12:35 am

      Hello Ash

      I am glad everyone enjoyed the maja blanca. The recipe makes about 6 to 8 servings but these are hefty slices so for about 100 guests, I suggest multiplying 5 to 6x. This should be enough especially if you are serving other sweets and desserts. Hope this helps. Let me know if I can help you further.

      Reply
  31. Nica says

    July 23, 2015 at 8:14 pm

    hi, I like your version Mam but is there any particular event or Festival to serve Maja Blanca?

    Reply
    • Lalaine says

      July 28, 2015 at 9:02 am

      Hi Nica,

      It’s usually served on parties but no reason not to enjoy it any day 🙂

      Reply
  32. Maria says

    May 2, 2015 at 5:25 pm

    Hello there,
    Thank you for your recipe! Though, it is very easy to follow, I too, also had problems with the maja blanca setting. While it was still good, I used one cup of cornstarch, it turned out like pudding 🙁 Also, it was way too sweet for my taste. I would not have added more sugar to it.

    Reply
    • Lalaine says

      May 3, 2015 at 11:19 am

      Hi Maria

      I am sorry to hear the maja blanca didn’t turn out well for you. I really am suprised as I tested this recipe many, many times and I make it a lot for parties with great results. I dont know why yours is still pudding consistency even when cooled as the mixture becomes very thick even just after you whisked in the cornstarch and it’s still hot. It gets so thick even while I am pouring the cornstarch mixture, I can hardly whisk it. It will set more as it cools that you can cut it into squares. The only reason I can think of is maybe you used too much liquid? It should be 1 can evap (12 ounces), 1 can condensed (14 ounces), 2 cans coconut milk (14 ounces each which is about 3-1/2 cups) and 1/2 cup water to dilute the cornstarch. The 2 cups coconut cream is only to make latik and not added to the maja blanca mixture. Make sure sweet corn is drained from liquid. If this measurements are followed, I assure you the maja blanca will turn out nice and thick like the picture. With the amount of sugar, 3/4 cup was perfect for my taste but you can decrease that to suit yours. Hope this helps.

      Reply
  33. Newlywed says

    April 29, 2015 at 4:07 pm

    Hi Ms. Lalaine! I love your website, truly a lot of help for a newly wed like me and no experience in cooking, haha. This recipe was really good however, even after refrigerating hindi siya naging matigas where you can actually cut it. Ung consistency malapot lang. Help please. First time bloopers. I followed the steps so not sure what went wrong. 🙁

    Reply
    • Lalaine says

      April 30, 2015 at 1:14 am

      Hello

      I am sorry to hear about how your maja nlanca turned out. The reason it didnt set properly is most probably because of not enough cornstarch. Did you measure ingredients?

      Reply
      • Newlywed says

        April 30, 2015 at 4:12 pm

        I thought I did. But thanks for letting me know. It’s still delicious though!

        Reply
        • Lalaine says

          May 3, 2015 at 11:26 am

          The liquid measurements are very important for it to thicken properly with the cornstarch added. Was the mixture boiling? Because when it is very hot, the mixture will already thicken as you are adding the cornstarch slurry.

          Reply
  34. ivy says

    April 14, 2015 at 7:52 pm

    Delisyoso.ansarap grabe.more recipe pls.do u bake cake?share ur recipe.tnx

    Reply
    • Lalaine says

      April 29, 2015 at 5:02 pm

      Thanks, Ivy. I am glad you enjoyed it. I m working on a few cake recipes and hopefully, be able to post them soon 🙂

      Reply
  35. Michelle S. says

    March 23, 2015 at 3:20 am

    Thanks so much for sharing your recipe. The maja blanca itself was delish…however, making the latik was kind of off. You stated to use coconut cream when it should have been coconut milk. There is a huge difference between the two, as I found out while making the latik. The coconut cream never separates thus causing it to turn into a darkened cream and not the latik. Hope you can make that correction and prevent future frustrations.

    Reply
    • Lalaine says

      March 23, 2015 at 11:50 am

      Hello Michelle

      I am sorry that the latik part of the recipe didnt turn out well for you. I understand the frustration of wasted time and ingredients when the recipe doesn’t pan out as expected.

      Please allow me to clarify a little bit of the making of latik. This maja blanca is so delicious I want your next attempt to be more successful.

      Although you can certainly use coconut milk to make latik, I prefer to use coconut cream or kakang gata. As it is the first extraction, coconut cream/kakang gata has less water content and thus reduces faster than coconut milk. Also, as it is more concentrated, you can extract lot more coconut oil. Done right, the curd will separate from the oil, actually the latik will be swimming in a lot of coconut oil when it is done. For it to break into curds and not result to a browned clump, you need to start stirring and breaking the lump of coconut cream when it begins to thicken. Latik requires a bit of tending. Use a nonstick skillet over low heat and when the mixture begins to bubble, occasionally stir it so it breaks apart into curds. When the curds are golden brown, strain in a fine mesh sieve to draw out the oil.I hope this helps. Please let me know if there is anything else I can help you with this recipe. Thanks 🙂

      Reply
      • Pangkuy says

        December 24, 2015 at 5:41 am

        Leave the can of coconut milk undisturbed overnight. This will separate the cream from the mother liquor (or the other liquid components) then decant the cream to a pan for boiling.

        Reply
  36. emille says

    March 11, 2015 at 4:13 am

    Hi.ano pong brand ng coconut milk gamit nyo po? Thanks..

    Reply
    • Lalaine says

      March 12, 2015 at 12:24 am

      Hi Emille

      Wala akong specific brand na ginagamit, kahit anong lang naka-sale o pinakamura. I’ve tried Chaokah, Pamana brand ok naman ang resulta 🙂

      Reply
  37. Marisol says

    February 27, 2015 at 6:28 am

    OMG!! That’s all I’ve got to say. Made it for a Breakfast Club gathering from work and it flew!

    People really raved about it. They said it was orgasmic! I got to be honest, I really never expected much from it but once I tasted it I confirmed myself of how scrumptious it was.

    Definitely a HIT!!!!!!!!!

    Reply
    • Lalaine says

      February 27, 2015 at 10:14 pm

      Yay! I am glad everyone liked it. This is one of my favorite recipes, so yummy I can eat the whole pan! Thank you for the feedback, Marisol 🙂

      Reply
  38. jona says

    January 14, 2015 at 7:11 pm

    hi..i love to cook this maja blanca for our monthsary celebration..i invite some of my friends to share with us the special moment..i am hoping that they will love this recipe that i will add for the menu

    thanks!!

    Reply
    • Lalaine says

      January 20, 2015 at 12:43 pm

      I hope the maja blanca was a success with your guests 🙂

      Reply
  39. Lily K. Lorenzo says

    November 19, 2014 at 6:17 pm

    I appreciate your kindness for sharing this maja blanca recipe. Do you think this is NOT too sweet due to the fact that you used 14oz of condensed milk and 3/4 cups of sugar? If you say that’s the right measurement I will follow it, I just don’t want the maja blanca to be extremely sweet. Thanks,

    Reply
    • Lalaine says

      November 19, 2014 at 7:03 pm

      hi Lily

      I used about 4 cups of coconut milk and about 1-1/2 cups of evap as well so it kind of balanced out the amount of sugar. It tasted just right for me but please, feel free to use a little bit less if you like, try 1/2 cup.

      Reply
  40. Regina de Guzman says

    November 17, 2014 at 5:47 am

    Just want to share my experience when i first cook Maja Blanca, it was really good because i can make it for a living for a while, i tried to sell it before to my co-worker when I’m off from work for extra income, then i tried joining exhibits near the exclusive villages when i had a chance and it was really successful i guess, why? because from all the participants of the exhibit i can say that I’m the first one to sell all my goods for the day and some have to comeback for another slice, it was really a great experience….

    Reply
    • Lalaine says

      November 17, 2014 at 8:54 am

      Wow! What a great experience indeed! Thank you for sharing, Regina 🙂

      Reply
  41. John Michael Lim says

    November 16, 2014 at 8:46 pm

    Great recipe to start the week! Have no idea before that maja blanca is as easy as 1-2-3. My mother will surely love this. Thanks for this, Lalaine!

    Reply
    • Lalaine says

      November 17, 2014 at 8:19 pm

      Yes, maja blanca is one of the simplest desserts ever. I hope you give this a try, your mom would surely appreciate a slice 🙂

      Reply

Leave a Reply to Maria Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular Recipes

  • fried lumpiang shanghai on a wooden serving platter with a plate of steamed rice and a small bowl of sweet chili sauce on the side Lumpia Shanghai
  • serving chicken macaroni salad with a large spoon Filipino-style Macaroni Salad
  • coconut macaroons with a mini muffin pan on the side Filipino Coconut Macaroons
  • Filipino-style Pasta Carbonara on a white serving platter Filipino-style Pasta Carbonara

Never Miss a Recipe!

Thank you! You have successfully subscribed to our newsletter.

Never Miss a Recipe!

Get updates via email and a FREE eCookbook

Footer

↑ BACK TO TOP | HOME | CONTACT | PRIVACY POLICY | Copyright © 2019 Kawaling Pinoy, LLC

MENU
  • Home
  • Recipes
  • About
  • Contact