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By Shobee |Created On:  |Updated:
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Become a Maja Blanca expert with our blog post! You’ll find an easy-to-follow recipe, a complete list of ingredients, substitutions, and step-by-step instructions. Learn the meaning of “maja” in Spanish and impress your friends and family with your culinary skills. Don’t miss out – check out our post now!Learn how to make Maja Blanca with this easy recipe.
For this recipe, I skipped the Corn Flour or Cornstarch altogether to make it super quick to make. Guys, gone is the day when you have to stir your Maja Blanca for 30 minutes or even an hour to get the thick and smooth Maja Blanca consistency.
So this is the scenario before when I was using corn starch for my Maja Blanca: I stir for an hour and then I still see lumps in it and I stir some more for another 30 minutes; this time my wrist is hurting, my patience extinct, my shoulder stressed, and still there is more lumps!!! Finally giving up I strained the mixture. Although it turned out delicious, I am filled with guilt of omission, because stirring your Maja Blanca and using corn starch is the normal way to make this dessert.
BUT WHO SAYS HURTING YOUR WRIST BY STIRRING THE MAJA BLANCA FOR A LONG TIME IS THE ONLY WAY????
I did not like that time and moment of stirring, that is why I don’t make Maja Blanca whenever I have a party. I just did not have the patience.
But lately, I have been using this Maja Blanca recipe not only for every party I have at home, but also for our daily dessert after dinner. Why, because this recipe is so easy… Easy Peasy …. Stirring and painful, hurting arm is gone.
I actually got this recipe from my high school friend when I visited her and that was maybe 14 years ago. Careless as I am, I just tossed the recipe in a stack of paper and forget about it. Last November, I was trying to donate some books and I found the recipe
WHAT IS MAJA BLANCA?
MajaBlanca is a Filipino version of Coconut and Corn Pudding. The consistency is almost similar to a Tapioca Pudding but it is firmer.Similar to Leche Flanand Puto Cheese, it is a favoriteFilipino dessert but it is usually made with cornstarch as the main ingredient and with coconut milk. This is usually served as dessert during parties.
Maja Blanca Ingredients:
In PI we used corn starch to get the pudding consistency; but today, we will use only 3 ingredients that are readily and easily available in most grocery stores: Knox unflavored gelatin, cream of style corn, and a can of condensed milk. This is why I cannot stop adoring this recipe.
- Knox Gelatin
- Water
- Coconut Milk
- Condensed Milk
- Cream-of Style-Corn
How DO you Make Maja Blanca
Pour 1 cup water Into a small medium-sized saucepan and add 3 packs of Knox gelatin. Mix and let it stand for 2 minutes to bloom.
Add in the coconut milk, condensed milk, and cream-of-style corn. Turn the heat to low and let the mixture simmer for ten minutes.
Pour mixture into a pan, let cool, and refrigerate overnight or until the mixture is firm and cold.
Serve Maja Blanca cold.
What I love About Recipe:
- No long stirring is involved.
- Not too sweet.
- Consistency is smooth and creamy
- 3 Ingredient only.
Easy Maja Blanca Recipe
Maja Blanca is a common Filipino dessert with Corn Flour as its main ingredient. It also had coconut milk, and creamy style corn to complete its pudding like consistency.
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: FILIPINO
Prep Time: 5 minutes minutes
Cook Time: 10 minutes minutes
Servings: 12 people
Author: Shobee
Equipment
pot
Ladle for Stirring
Flat Pan
Ingredients
- 1 can 14 oz condensed milk
- 1 cup Coconut milk
- 1 cup water
- 1 can 425-gram Cream of Style Corn
- 3 packs White Knox Gelatin Sachet
Instructions
Pour 1 cup col water Into a small medium-sized saucepan and add 3 packs of Knox gelatin. Mix and let it stand for 2 minutes to bloom.
Simmer the coconut milk on medium heat for five minutes. Add the warmed coconut milk to the Knox Gelatin mixture. Add the Condensed milk and Cream of style corn. Turn the heat to low and let the mixture simmer for five minutes.
Pour mixture in a pan, let cool and refrigerate overnight or until the mixture is firm and cold.
Serve Maja Blanca cold.
Tried this recipe?Mention @theskinnypot or tag #theskinnypot!
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Reader Interactions
Comments
Shobelyn Dayrit says
You can double the recipe 🙂
Julia R. S. says
Also, can I double the recipe? I volunteered to bake 8 pans of this (Philippine Day fundraiser). I was told “very big” pans, but I’m only comfortable doing 9×13 in pans. But can I double the recipe?
Julia R. S. says
Just to make sure — no need for milk (fresh or e so)? Only coconut milk?
What about a can of sweet corn kernels?
Thank you!Shobelyn Dayrit says
I have not tried it with Tapioca, so I can’t vouch for it. You can buy the corn starch cheaply and you can use it with different recipe too, so it will be good investment.
But please read the instruction. I did not use cornstarch.I used KNOX gelatin.Tess says
Can I use tapioca starch instead of cornstarch? Thanks
Maria says
This is clearly not a 3 ingredient recipe!
Shobelyn Dayrit says
No. It should be 3 envelopes. I am not sure how your store pack the Knox gelatin, but ours is 1 box with 4 envelopes. Use 3 of those.
Kristine says
For gelatin, is it 25g x 3?
Shobelyn Dayrit says
Thanks!
Anonymous says
Just tried this recipe… it turned out awesome! Thanks!Shobelyn Dayrit says
it is 14 oz condensed milk. I think other gelatin brand will work the same. thank you!
Nicca S says
Hello, I am currently making this recipe as I type this message. Is the 250 OZ of condensed milk a typo? Seems an awful lot of condensed milk just for this recipe. Also does it matter what brand of unflavored gelation I use? Most packets are 1/4 oz envelopes. So use three 1/4 oz unflavored gelatin packet? Thanks!
