Maja Langka is a delicious take on our classic maja blanca. Generously studded with jackfruit and topped with latik, this creamy coconut pudding is a tasty snack or dessert.
Craving maja blanca? You’ve come to the right place! This Filipino-style coconut pudding is my all-time favorite sweet treat, and I have four recipes on the blog for you to choose from.
There’s a basic corn maja made simply with coconut milk and corn kernels, a special version with added evaporated milk and condensed milk for creaminess, a maja de ube with mashed purple yam, and this new addition, maja blanca with langka strips.
I hope you give them all a try. Different flavors, but they’re all creamy, tasty, and delicious!
What you’ll need
- Coconut cream– first extraction or kakang gata; used to make latik
- Coconut milk, evaporated milk, condensed milk– the pudding is made of these three types of milk
- Cornstarch– thickens the mixture
- Jackfruit– adds texture and flavor
- Sugar– sweetener
Reminder
Make the latik first as the rendered coconut oil will be used to brush the bottom and sides of the pan for added flavor and to keep the pudding from sticking.
Making the coconut pudding
- Add the cornstarch to the water in 1/4 cup increments and stir well after each addition to dissolve completely. Adding the whole cup at one time will make the mixture hard to stir as the cornstarch will clump up into a hard dough.
- Drain the sweetened jackfruit well of the sugar syrup, as it will make the pudding overly sweet.
- Cook the mixture into a thick paste consistency to ensure it sets properly.
- Allow the Maja to cool before covering the dish, as the escaping steam will create water puddles on top of the pudding.
Enjoy this rich and creamy coconut pudding today! It’s easy to make and is sure to be a crowd favorite. It’s the perfect dessert for family dinners or holiday parties.
Ingredients
- 2 cups coconut cream
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
- 3/4 cup sugar
- 1 1/2 cups sweetened jackfruit, drained well and chopped
- 1 cup cornstarch
- 1/2 cup water
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 side of a 9 x 13 baking dish with coconut oil. Set aside.
- In a large pot, combine coconut milk, condensed milk, evaporated milk, and sugar. Stir well until blended.
- Over medium heat, bring to a gentle boil, stirring regularly until sugar is dissolved.
- Add jackfruit and continue to cook for 1 to 2 minutes.
- In a small bowl, slowly add cornstarch to the water. Stir well until cornstarch is dissolved
- Add cornstarch mixture to the milk mixture, whisking vigorously to prevent lumps.
- Continue to cook, whisking continuously, until mixture thickens to a very thick paste.
- Transfer mixture into the prepared dish, smoothing top with a lightly oiled spatula or knife.
- Allow to cool, cover, and refrigerate for about 1 to 2 hours or until completely cooled and set.
- Brush top with coconut oil and top with latik. Cut into squares to serve.
Notes
- Add the cornstarch to the water in 1/4 cup increments and stir well after each addition to dissolve completely. Adding the whole cup at one time will make the mixture hard to stir as the cornstarch will clump up into a hard dough.
- Drain the sweetened jackfruit well of the sugar syrup, as it will make the pudding overly sweet.
- Cook the mixture into a thick paste consistency to ensure it sets properly.
Video
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Julie Gracias says
Can I use cornflour instead of cornstarch? for Maja Blanca recipe. thank you
Mary grace benliro says
Thnk u for the recipe u post god bless
Eleanor Ahmad says
What is the difference between coconut milk and coconut cream?
Lalaine Manalo says
Coconut cream is the first extraction or kakang gata; it’s thicker and creamier.
Mayoucha morales says
Id like to subscribe your everyday recipe, thank you
Lalaine Manalo says
I’d love to have you subscribe 🙂
Wilma duallo says
Madalas,akong gomawa ng maja blanka,para naman ma iba kasi nag binta ako sa cnteen namin ok lang ba basta hindi mahal ang sangkap,fhanks god bless you.
Diane green says
We will love to try the food.
Lalaine Manalo says
Enjoy!
snok says
can u give me recipe of maja pls.thank u
Lalaine Manalo says
The recipe is here. Did you want another version?