Creamy Maja Blanca Recipe (w/ Yummy Budbod)
Creamy Maja Blanca Recipe (w/ Yummy Budbod)
Make a delicious Creamy Maja Blanca with a tasty topping perfect for business or family and barkada snacks. We’ve included easy steps for creating the special budbod at home, perfectly enhancing the richness of coconut milk and evaporated milk in this beloved Filipino dessert.
Create a delicious Maja Blanca with this recipe that includes cornstarch, water, coconut milk, evaporated milk, condensed milk, cream of corn, corn kernels, and sugar. Enjoy the sweet and creamy goodness of this Filipino dessert, perfect for any occasion!
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HOW TO MAKE Creamy Maja Blanca Recipe (w/ Yummy Budbod)
In a bowl add 200 grams of cornstarch and 2 cups of water. Mix until well combined or dissolved. In a pot, add 3 cups of coconut milk, 1 can / 300 ml of condensed milk, 1 can / 370 ml of evaporated milk, and 1 can / 425 grams of cream of corn. Mix until well combined. Then, add 1/2 cup of whole corn. Mix well. Next, place the pot on a stove. Then, add 1/2 cup of sugar. Stir the mixture. Bring to a boil then cook for 5 minutes. Gradually add the cornstarch and stir it again before pouring. Continue to stir until the mixture becomes thick. Then, transfer the maja in a pan once cooked. Flatten the top of the maja. Let the maja cool down before placing it in the fridge. In a cooking pot, add 1 cup of grated coconut. Cook the coconut until light brown (in low heat). Add 2 tbsp of sugar. Continue stirring until it becomes dark brown. Use the cooked coconut as a topping.
Can I use fresh corn instead of creamed corn?
Absolutely! You can use fresh corn kernels instead of creamed corn for a more natural and textured flavor in your Maja Blanca.
How do I know when the Maja Blanca is set and ready to be served?
Allow the Maja Blanca to cool and refrigerate for at least 2 hours or until it sets. It should have a firm yet creamy consistency.
Tips on Cooking this recipe
- Ensure the cornstarch mixture is smooth and free of lumps before combining it with the other ingredients.
- When adding coconut milk, do it gradually while continuously stirring to prevent curdling.
- Allow the Maja Blanca to cool and set in the refrigerator for at least 2 hours or overnight for the best texture.
Level: Easy
Yield: 8 serving
Cooking time: 45 minutes
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Creamy Maja Blanca Recipe (w/ Yummy Budbod)
Servings: 6
Calories: 521kcal
Cost: 5
Ingredients
- 200 g Cornstarch
- 2 Cups Water
- 3 Cups Coconut Milk
- 370 ml Evaporated Milk
- 1 Can Condensed Milk
- 425 g Cream of Corn
- 1/2 Cup Corn Kernel
- 1/2 Cup Sugar
- 1 Cup Grated coconut
- 2 Tbsp Brown Sugar
Instructions
- In a bowl add 200 grams of cornstarch and 2 cups of water.
- Mix until well combined or dissolved.
- In a pot, add 3 cups of coconut milk, 1 can / 300 ml of condensed milk, 1 can / 370 ml of evaporated milk, and 1 can / 425 grams of cream of corn.
- Mix until well combined.
- Add 1/2 cup of whole corn.
- Mix well.
- place the pot on a stove.
- Add 1/2 cup of sugar.
- Stir the mixture.
- Bring to a boil then cook for 5 minutes.
- Gradually add the cornstarch and stir it again before pouring.
- Continue to stir until the mixture becomes thick.
- Transfer the maja in a pan once cooked.
- Flatten the top of the maja.
- Let the maja cool down before placing it in the fridge.
- In a cooking pot, add 1 cup of grated coconut.
- Cook the coconut until light brown (in low heat).
- Add 2 tbsp of sugar.
- Continue stirring until it becomes dark brown.
- Use the cooked coconut as a topping.
Video
Nutrition
Serving: 387g | Calories: 521kcal | Carbohydrates: 62.59g | Protein: 6.17g | Fat: 30.26g | Saturated Fat: 25.927g | Polyunsaturated Fat: 0.558g | Monounsaturated Fat: 1.8g | Cholesterol: 4mg | Sodium: 295mg | Potassium: 598mg | Fiber: 5.5g | Sugar: 11.85g | Vitamin A: 54IU | Vitamin C: 15.4mg | Calcium: 46mg | Iron: 2.8mg
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