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Home » Recipe Index » Eggs and Dairy » Maja Blanca Espesyal

Maja Blanca Espesyal

Published: Jan 15, 2020 · Modified: May 10, 2020 by Lalaine Manalo · This post may contain affiliate links

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Maja Blanca Espesyal is a Filipino-style coconut pudding made extra delicious with evaporated and condensed milk. Sweet, creamy, and topped with latik, it's delicious as a snack or dessert.

Maja Blanca Espesyal in a tin baking dish
Maja Blanca Espesyal

One of the first recipes I posted here on Kawaling Pinoy is a simple version of maja blanca made of coconut milk, cornstarch, sugar, and toasted coconut. Although it's creamy and delicious and has satisfied my sweet cravings on many a night, I have to say it pales next to this maja blanca espesyal which has an added creaminess from condensed and evaporated milk.

If you're looking for the ultimate dessert, this Filipino-style coconut milk dessert is your answer. With soft bites of luscious pudding generously studded with sweet corn kernels and topped with golden latik, you'll have guests lining up for more!

The recipe is simple to make and yields a huge 13 x 9 rectangular pan perfect for serving a large crowd. Or to enjoy all by yourself.

slice of espesyal maja blanca on a white serving plate

Difference from tibok-tibok

Although both are pudding desserts and usually topped with latik, a different set of ingredients gives them their distinct flavor and texture.  While maja blanca is made of coconut milk and cornstarch, the Kapampangan tibok-tibok is made of carabao's milk and rice flour.

pouring maja blanca mixture into a rectangular tin pan

Cooking tips

  • Do not allow the milk mixture to come to a rapid boil lest it curdles or separates.
  • To boost flavor, replace the water used to dissolve the cornstarch with the packing liquid in the canned corn kernels.
  • When preparing the cornstarch slurry, add the cornstarch slowly into the water to make it easier to stir and dissolve.
  • Remove the latik from the heat a shade lighter as it would continue to cook and brown in the residual heat.
  • No time to make latik? Substitute toasted desiccated coconut.

serving a slice of maja blanca with a spatula

Looking for more creamy maja desserts? Try this ube flavor or this langka version!

slice of espesyal maja blanca on a white serving plate
Print Recipe Leave a Comment
4.21 from 34 votes

Maja Blanca Espesyal

Maja Blanca Espesyal is a Filipino-style coconut pudding made extra delicious with evaporated and condensed milk. Sweet, creamy, and topped with latik, it's delicious as a snack or dessert.
Prep Time10 mins
Cook Time15 mins
Chill4 hrs
Total Time25 mins
Course: Dessert, Snack
Cuisine: Filipino
Servings: 8 Servings
Calories: 625kcal
Author: Lalaine Manalo

Ingredients

  • 1 can (13.5 ounces) coconut cream
  • 2 cans (13.5 ounces each) coconut milk
  • 1 can (12 ounces) evaporated milk
  • 1 can (14 ounces) condensed milk
  • ¾ cup sugar
  • 1 can (15 ounces) sweet kernel corn, drained
  • 1 cup cornstarch
  • ½ cup water
US Customary - Metric

Instructions

  • 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 the oil starts to separate and solids begin to form, regularly stir and scrape sides and bottom of the 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.
  • Brush bottom and sides of a 13 x 9 baking dish with coconut oil. Set aside.
  • In a large pot, combine coconut milk, evaporated milk, condensed milk, and sugar.
  • Over medium heat, bring to a gentle boil, stirring occasionally until sugar is dissolved.
  • Add corn and continue to cook for about 2 to 3 minutes
  • 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 thick paste.
  • Transfer mixture into the 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.
  • Brush top with coconut oil and sprinkle latik on top. Cut into serving squares.

Video

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.

Nutrition

Calories: 625kcal | Carbohydrates: 55g | Protein: 8g | Fat: 45g | Saturated Fat: 39g | Cholesterol: 13mg | Sodium: 163mg | Potassium: 614mg | Fiber: 2g | Sugar: 26g | Vitamin A: 126IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 5mg
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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...

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Comments

  1. EDITH says

    February 13, 2020 at 10:09 pm

    3 stars
    gumawa po ako last night, sinunod ko naman po yung recipe mo, pero bakit po hindi siya nag set? para lang siyang mousse .. ano po bang kulang dun? baka need ko dagdagan ng corn starch?

    Reply
    • Lalaine Manalo says

      March 23, 2020 at 7:13 am

      I've made this recipe many times and the mixture does set. Did you measure the ingredients?

      Reply
      • Retchelle Marasigan says

        April 26, 2020 at 4:24 pm

        I have made this recipe, gosh ... maybe 8 times now. It is sooo delicious and sets perfectly every time, until today, lol! I added the starch mix and it stayed watery. Kept adding little bit more at a time and it still stayed watery. It took me about 30 minutes to figure it out. I didn’t cook/heat the milk mixture as long as I normally do. I thought, as long as the sugar is dissolved, it’s fine. WRONG! The milk mixture needs to be very hot to activate the thickening of the starch. Thanks to my 15 year old daughter for suggesting to turn the heat back on 😄😆.

        Reply
        • Lalaine Manalo says

          May 10, 2020 at 3:56 pm

          Yes, it need to be sufficiently heated for the corn starch to work 🙂

          Reply
      • Rachell says

        May 01, 2020 at 7:06 am

        Hindi din po nagset ung nagawa ko, may way po ba to fix it p?

        Reply
  2. Mary Agnes Briones says

    February 11, 2020 at 2:11 am

    5 stars
    I tried this recipe twice. This time, converting the ounces to cups, I used 1 1/2 cups coconut cream for the latik and 3 1/2 cups coconut milk for the mixture. Maybe I put too much? Is the rough converson you made of 1 can coconut cream and 2 cans coconut milk in your recipe to 1 3/4 cups coconut milk the you suggested earlier both for the latik and the mixture?
    Since the the end product is a lot (2 pans), can I freeze the second pan for later consumption without spoiling the flavor?

    Reply
  3. Maria says

    November 23, 2019 at 9:36 am

    A really stupid question here.....but is cornstarch the same as gawgaw?

    Reply
    • Lalaine Manalo says

      January 15, 2020 at 6:15 am

      No question is ever stupid. 🙂 In fact, hindi ko rin alam ang sagot. Gawgaw is used para ibabad ang damit para tumigas di ba?

      Reply
  4. Marie says

    July 17, 2019 at 8:57 pm

    Also, in lieu of the evaporated milk, can I use Nestle All Purpose Cream (or any all purpose cream available)?

    Reply
    • Lalaine Manalo says

      January 15, 2020 at 6:20 am

      I've never tried using Nestle cream. I am just worried it might separate and curdle when heated?

      Reply
  5. 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
      • Nicxz says

        August 26, 2019 at 3:47 pm

        Ung cocnut milk po ba un ung pangalawang piga ng niyog?tia

        Reply
        • Lalaine Manalo says

          January 15, 2020 at 6:14 am

          Yes at coconut cream will be the first extraction 🙂

          Reply
  6. 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
  7. 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
    • Yen says

      March 25, 2020 at 1:27 am

      Can we use corn flour instead of corn starch.. will the outcome product be the same?

      Reply
      • Lalaine Manalo says

        March 28, 2020 at 12:02 pm

        I am not sure what part of the world you're at but I think some countries call cornstarch corn flour. Here in the US, corn flour is grainy and has different culinary uses. Is the corn flour you have white and fine like all-purpose flour?

        Reply
  8. Nila says

    May 08, 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 08, 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 07, 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 08, 2019 at 7:00 pm

          I'm glad it turned out well, Beth!

          Reply
        • Crizen says

          January 01, 2020 at 2:29 am

          Thanks for the recipe. Perfect! 😍

          Reply
          • Lalaine Manalo says

            January 15, 2020 at 6:14 am

            Thank you so much!

    • Lealyn Tutor says

      April 22, 2020 at 12:27 am

      Hello po. Ask ko lang kung how many minutes hahaluin after mo ilagay yong cornstarch?

      Thank you po!

      Reply
      • Lalaine Manalo says

        May 10, 2020 at 3:57 pm

        Mabilis siyang magthicken as long as maiinit na ang milk mixture. Let it cook until parang very thick paste siya.

        Reply
  9. Regina belle says

    April 02, 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 08, 2019 at 11:23 am

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

      Reply
  10. 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
  11. 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
  12. 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
  13. 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 08, 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
  14. 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 08, 2019 at 11:25 am

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

      Reply
  15. 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
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