MAJA BLANCA RECIPE 

Equipment

• Measuring Cups
• 9×13 Baking Dish
• Pot

Ingredients

• 1 12-oz can evaporated milk
• 1 14-oz can coconut milk
• ½ cup granulated sugar add more to taste
• 1 cup cornstarch dissolved in 1 cup water
• 1 12-oz can whole kernel corn drained

Instructions 

1. In a large pot on medium heat, combine 1 can evaporated milk, 1 can coconut milk and sugar (see notes) and bring the mixture to a boil.
2. Lower heat and gradually add cornstarch mixture, stirring so you can ensure it incorporates and doesn’t form into lumps. Then add 1 can of whole kernel corn.
3. Continuously stir your maja mixture until thick like pudding or until you get the consistency you want. This usually takes me 5-6 minutes. Just remember that the maja will continue to set as it cools.
4. Immediately transfer the maja to a baking dish or container that’s been lightly oiled (I use baking spray; you can also use coconut oil) and allow to cool. Once it comes down to room temperature, chill in the fridge for at least 4 hours so it can continue to set (I prefer to chill mine overnight).
5. To serve, sprinkle the top with shredded cheese, coconut flakes or toasted coconut (latik). Best served cold. 

Notes

1. Yield depends on how big or small you cut your maja blanca.
2. The amount of sugar you put depends on how sweet you want your maja so start with ½ cup, taste, and adjust from there. I put between ¾ and 1 cup of sugar.
3. See post for cooking and storage tips.