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Maja Blanca Mais with Langka

Maja Blanca Mais with Langka is a classic Filipino coconut pudding made more irresistable with sweet corn and jackfruit strips. Maja (say 'ma-ha') means 'splendid' in some languages, and 'blanca' translates to white, descriptive of this silky, pudding-like dessert. For this recipe, coconut milk, condensed milk and goat's milk (or regular milk) were used. Canned corn and bottled sweet langka were substituted for the fresh ingredients. This dessert is an Asian in America recipe by Elizabeth Ann Quirino.
Cook Time25 minutes
Total Time25 minutes
Course: Dessert, Snack
Cuisine: Asian, Filipino
Keyword: Maja Blanca Mais with Langka
Servings: 4 people
Calories: 665kcal
Author: Asian in America - Elizabeth Ann Quirino

Equipment

  • 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

Ingredients

  • 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

Instructions

  • 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.

To store:

  • 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.

Cook's comments:

  • 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.

Nutrition

Serving: 100g | Calories: 665kcal | Carbohydrates: 61g | Protein: 5g | Fat: 48g | Saturated Fat: 43g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 33mg | Potassium: 500mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 42mg | Iron: 8mg