Maja Mais
Maja Blanca or Maja Mais is a famous traditional dessert in the Philippines. It is often called Coconut Pudding as it is primarily made from coconut milk, cornstarch, sugar, and corn kernels. It has a gelatin-like consistency and is often topped with coconut curds called Latik.
I’ve made several attempts at making Maja Mais, but I couldn’t achieve the consistency I desired—either it was too firm or didn’t properly set—until a few weeks ago. My mom used to make this during special occasions. Whenever we went to the palengke, I often made sure to buy my favorites, including Maja Mais.
(*Palengke: Filipino term that refers to a marketplace or market where various goods such as fresh produce, meat, fish, spices, and household items are sold.)
The traditional Maja Mais is topped with coconut curd called Latik. Our palengke sells the traditional Maja Blanca, but my favorite was the one topped with chopped peanuts. And this is what I am going to share with you today. This version reminds me of the palengke days with my late Mom.
NOTES ON MAJA MAIS:
- You can make Latik for the topping if that’s what you like.
- I prefer to enjoy my Maja Mais when it’s at room temperature.
WANNA SEE HOW I MADE THIS?
I’ve shared a recipe video on our YouTube channel. I hope you can check it out. While you are there, maybe you’ll see something you’d like. If you do, please don’t forget to share, like, and subscribe. Hope to see you there!
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Maja Blanca / Maja Mais
Ingredients
- ¾ cup corn kernel
- ½ cup evaporated milk
- 1 cup water
- ¾ cup coconut milk
- ¼ cup white sugar
- ½ cup cornstarch
- ½ cup powdered milk
- Pinch of salt
- 2 tbsp butter
Instructions
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With the heat still turned off, and except for the butter, add all ingredients to a pan. Mix until the cornstarch is dissolved.
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Turn on the heat to medium and continue mixing until thickened.
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Turn off the heat and add the butter. Mix again until the butter is completely melted.
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Transfer the mixture to a lightly greased container.
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Add your preferred topping (I prefer chopped roasted peanuts). Note: You can lightly press down the peanuts if you’re using them.
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Let it set for at least 30 minutes. Then, you can enjoy it chilled or at room temperature.
Recipe Notes
- You can make Latik for the topping if that’s what you like.
- I prefer to enjoy my Maja Mais when it’s at room temperature.
Chocolate Cookie Croissant
13 Comments
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3foodnutters
Omg, I never tried this but now I’ll have to. I could never think that corn could be mixed into something sweet. Pinned and saved, thanks for the recipe. Btw, I love your video music, it’s perfect 🙂
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3foodnutters
This looks great and very simple to make. We’ll try it out.
Jhuls @ The Not So Creative Cook
Thank you! I hope you’ll like it!
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Treat and Trick
That looks amazing, this is quite similar with our Bingka recipe using coconut milk…
Jhuls @ The Not So Creative Cook
I haven’t tried Bingka, but if there’s coconut, I am sure I’d love it! Thanks for stopping by!