Maja Langka is 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 jackfruit strips.
I hope them all a try. Different flavors, but they're all creamy, tasty and delicious!
Tips on How to Make Maja Langka
- Make the latik beforehand 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.
- Add the cornstarch to the water in ¼ cup increments and stir well to completely dissolve after each addition. Adding the whole cup at one time will make the slurry hard to stir as the cornstarch will clump up to a hard dough.
- Drain the sweetened jackfruit well of the sugar syrup as it will make the maja overly sweet. Rinse if needed.
- To ensure the pudding sets properly, cook the mixture into a very thick paste consistency.
- Allow the maja to cool before covering the dish as the escaping steam will create water puddles on top of the pudding.
Give this rich and creamy treat a try! It's so easy to make and is sure to be a crowd favorite. It's the perfect dessert for family dinners or holiday parties. Enjoy!
- 2 cups coconut cream
- 2 cans (13.5 ounces each) coconut milk
- 1 can (14 ounces) condensed milk
- 1 can (12 ounces) evaporated milk
- ¾ cup sugar
- 1 ½ cups sweetened jackfruit, drained well and chopped
- 1 cup cornstarch
- ½ cup water
- 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.