Maja Blanca Mais is a classic Filipino dessert, which is a stovetop-cooked coconut pudding with corn kernels and sweet langka (jackfruit) strips. This was a recipe I learned from my mother, and was cooked often for dessert or merienda-snacks during my childhood. Our backyard at home, in the Philippines, had an abundance of coconut trees, sweet corn, and jackfruit, planted and cared for by my father. So, a Maja Blanca was frequent staple at our table, whether for a family meal or when friends came to visit.
Even till today, in my American kitchen, I can quickly whip up this delightful treat for my family or friends. I made this favorite dessert of ours as a Valentine’s day treat, in my heart-shaped cake pan. You can also make this in any shape or type of cake pan available. This dessert calls for stovetop cooking, so you don’t have to haul out the huge electric mixer. You only need to keep stirring the milky liquids over medium heat, till it thickens to a pudding-like consistency. Then you cover and refrigerate the whole cake till it firms up.
This dessert is divine. The pristine white pudding starts off as a fluffy, soft treat, then the hearty presence of corn and langka fills you up with sweet, heartwarming flavors. Plus, the fruity, floral aroma of the jackfruit is quite irresistible. You don’t have to wait for Valentine’s day to make this for your sweetie or your loved ones. You can cook Maja Blanca Mais with Langka all year round. After all, love is felt every single day by your beating heart.
Maja Blanca Mais with Langka
- 1 Medium-sized Stockpot
- 1 cake pan, heart-shaped; 10-inches in diameter
- 1 round cake pan, 9-inches diameter; a substitute for the heart-shaped pan
- 4 cups coconut milk
- ½ cup granulated sugar
- 1 can (14 oz.) condensed milk
- 1 cup cornstarch
- ¾ cup goat's milk; or use regular milk
- 2 cups cooked corn kernels; drained if canned
- 1 cup sweet langka sliced thin into strips, about 1-inch length; bottled or canned in syrup, drain syrup
For greasing pan:
- 1 Tablespoon coconut or vegetable oil
- Prepare the cake pan by greasing it with coconut or vegetable oil. Set aside.Over medium heat, pour the coconut milk into the stockpot. Bring to a boil while stirring continuously.Add the sugar and condensed milk, and blend well.Lower the heat to a simmer and cook while stirring for 8 to 10 minutes. You must keep stirring so the milk doesn't burn. Keep the heat to a low.
- In a separate bowl, mix the cornstarch and the goat's milk. Whisk thoroughly till there are no lumps and mixture is smooth.Gradually, pour this mixture into the stockpot with the coconut milk. Blend well.
- Continue cooking and stirring the milky mixture over low heat till it begins to thicken. Watch that it doesn't burn at the bottom of the pot.Keep stirring over low heat, till the liquid starts to thicken in about 8 to 10 minutes.Stir in the drained corn kernels, and the langka strips, leaving a few tablespoons for a decorative topping.
To prepare the Maja Blanca Mais with Langka:
- Pour the thick coconut-corn mixture into the pre-greased cake pan. Scatter a tablespoon each of the corn and langka on the top.Cool this on the counter till it is at room temperature.Cover with plastic wrap and refrigerate for at least 2 hours till Maja is firm, and ready to serve.When serving, slice into individual squares.
- Cover with plastic wrap or foil; and keep leftovers refrigerated. For that matter, keep anything that has coconut milk refrigerated.This Maja Blanca lasts for about 2 to 3 days in the refrigerator.
- In the Philippines, at our home, my mother used to cook Maja Blanca Mais with fresh carabao (water buffalo) milk. It isn't readily available here in America, so I substituted with canned goat's milk. You can also substitute with regular cows' milk.My mother also used fresh corn kernels, boiled, and added to the mixture. She also boiled fresh langka in syrup, then added them to this Maja. I did not have these fresh ingredients on hand, so I used canned products. Bottled or canned langka is sold at Asian markets here in America, or at online sources.
Notes on Nutrition: The nutrition information provided in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog, my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]