MAJA BLANCA – Here are some interesting facts about this beloved creamy dessert in the Philippines.
Maja Blanca is a delightful Filipino dessert loved for its creamy texture and sweet taste. Made mainly from coconut milk and cornstarch, this pudding-like treat is a favorite during special occasions and holidays.
It stands out as a delicious choice. Its smooth, rich flavor and easy preparation make it a go-to dessert for many families. Whether enjoyed at fiestas or Christmas gatherings, Maja Blanca brings a touch of sweetness to any celebration.
History
This teat’s roots can be traced back to the influence of Spanish cuisine in the Philippines. Over time, it has evolved into a beloved local dessert that reflects the unique tastes of Filipino culture. The dish has become a staple in many households, often served during festive occasions.
Origin
The name “Maja Blanca” comes from the Spanish term “manjar blanco,” meaning “white delicacy.” The term “maja” relates to the act of pounding or mashing, while “blanca” refers to its beautiful white color.
Originally, this dessert was made using freshly grated coconut meat, showcasing the country’s abundant coconut resources. The dessert’s creamy consistency, often topped with sweet latik or cheese, adds to its appeal.
Ingredients
- 1 cup of cornstarch
- ½ cup of water
- 1 can (400ml) coconut milk
- 1 can (400ml) evaporated milk
- 1 can (300ml) condensed milk
- ¾ cup of sugar
- 1 teaspoon of vanilla extract
Cooking Procedure
- Start by dissolving the cornstarch in water.
- In a saucepan, combine the coconut milk, evaporated milk, condensed milk, and sugar. Heat until the sugar dissolves.
- Gradually add the cornstarch mixture while stirring constantly until thickened.
- Stir in vanilla extract, then pour into a greased mold. Let it cool and set for 1-2 hours.
- Top with latik or cheese before serving.
This delicious treat can be customized with different flavors and ingredients, such as ube (purple yam) or corn, making it versatile and fun.