Maja Blanca (Coconut Milk Pudding)
Maja blanca is a gelatin-like comfort food.
- Prep
- 10 min
- Cook
- 24 min
- Total
- 34 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
In a bowl, dissolve cornstarch in 1 cup of coconut milk. Set aside.
Procedure
In a pot, combine the remaining coconut milk, condensed milk, coconut cream, and sugar. Bring to a gentle boil over medium heat.
Procedure
Gradually pour the cornstarch mixture into the pot while continuously stirring. Lower the heat and continue stirring until the mixture thickens, about 10–15 minutes.
Procedure
If desired, add corn kernels into the mixture and stir for an additional 2–3 minutes.
Procedure
Pour the mixture into a greased baking dish or other mold. Let it cool and set for at least an hour in the refrigerator.
Procedure
Once set, slice the pudding into squares and sprinkle toasted coconut flakes on top before serving.
Photo: kawalingpinoy · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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