“espasol” post is still hot and here we are giving another delightful Filipino sweet delicacy or “kakanin” recipe again ……… the arguably more popular and truly my personal favorite …….. “Maja Blanca”. This feature is actually in response to an ardent request from our blog-friend Anne who probably wants to serve this sweet and creamy treat to her love ones, specially her kids. And since I don’t want Anne to settle to a second best “maja blanca”, I asked my wife to summon my Auntie who has been excellently preparing the delicacy and regularly serving during our family occasions to share her long-kept secret recipe……forcefully if necessary. :-)
And since my pretty Aunt Mileth love my wife and me dearly, of course she cannot refuse……… not to a favorite (I’m just assuming this…okay?) nephew anyway. :-) Like Luz who recently shared her tasty “espasol”, Aunt Mileth gladly gave away her easy but proven “maja blanca” recipe for this blog…….. for all of us to try……… and quite surely enjoy. Just in time for the holiday season, the most important Filipino affair, when preparing sweet delicacies is part of the tradition.
“Maja blanca” is a soft, gelatinous and creamy traditional Filipino white pudding made from coconut milk, evaporated milk, cornstarch or corn flour (or rice flour), refined sugar and sometimes added with grated sweet corn or as much easier, out-of-the-can cream-style sweet corn. The ingredients are simply combined together and slowly cook over moderate heat until the mixture thickens to a creamy consistency enough to firm up in moulds as it cools down or chills. The pudding is usually topped with toasted grated coconut or better yet with the fragrant “latik” or curdled coconut cream.
While we are only four now in our group and the recipe could well serve a dozen people, I did not bother to halve the preparation which is based on a single tall can of evaporated milk for easy remembering.
We are very lucky that my Aunt Mileth provided the exact measurements and even brands of the milk and sweet corn to ensure we will be doing it exactly how she prepares it.
The ingredients needed are as follows: ½ kilograms white sugar, 1 tall can Alpine evaporated milk but since the brand is not available here in my area of residence, I used another brand as you can see in the photo below, 200 grams cornstarch, coconut milk extracted from one really large coconut, about 7 can using the milk can as measuring unit (I used 4 packs of the handy coconut milk powder dissolved in 7 cans of water) and finally, 1 can Del Monte cream-style sweet corn.
Continue the slow cooking until the mixture becomes quite sticky. Taste to ensure that the cornstarch and coconut milk are properly cooked through.