Maja blanca, or maja mais, is a tasty coconut pudding sprinkled on top with corn. If you know Hawaiian haupia, this is like that, just with corn! This recipe is a healthier, simple version that can be put together with ingredients that you probably already have in your pantry. :)
2 cans full-fat coconut milk (~13.5 oz)
5 tbsp sugar (coconut sugar is best)
2 pandan leaves (*optional)
5 tbsp cornstarch
1 can of sweet corn kernels (~15 ¼ oz)
Latik (coconut cream solids; a great cherry-on-top)
Turn on your stove flame to low heat. Use a large pan that will fit all of your ingredients. Pour 1 whole can of coconut milk into the pan. Add the sugar and a pinch of salt, and then stir these until the sugar is fully dissolved.
(Optional) Take your pandan leaves and tie them together into a knot (small enough to fit into the pan). Simmer this in the pan on low heat for a few minutes. Keep the pan on low heat and set aside.
Take a separate large bowl and pour in the whole second can of coconut milk. Add the cornstarch and mix well (make sure the coconut milk is not hot, or else the cornstarch will clump up!).
Take the simmering pan with the coconut milk and pandan leaves, and remove the pandan leaves. Slowly pour in the cornstarch mix while mixing the pan’s ingredients with a whisk. The mixture should feel thicker at this point.
Finally, add the whole can of corn kernels. Keep whisking the mixture over low/medium heat for about 10 minutes or until the corn starch is fully cooked. The mixture should eventually look thick and “gloopy.” Transfer the whole mixture into a container and chill it in the fridge or freezer.
Pour some (or all; however much fits) into a wide pan and spread out the maja blanca into a thin layer (this will speed up the process of firming). Chill it in the freezer for 40 minutes (or if you want to chill it in the fridge, for a little over an hour). If you want a nicer presentation, pour the maja blanca into your serving bowl and chill.
Once the maja blanca is done chilling, poke the surface to make sure it is firm and ready for slicing. The ready texture should be solid and gel-like. Slice into two-inch squares and serve on a plate. To make it Filipino-style, garnish the maja blanca with latik, which are coconut cream solids.
YUMMY! Now you’ve got yourself a creamy, delicious maja blanca that you can enjoy either by yourself, or with friends or family!