The Philippines is not only recognized for its beautiful places but also for its warm weather and friendly people,
not just that this country is also known because of its food. Among this foods are the kakanins. These are the
local delicacies which are offered as desserts. Although there is no gathering or special event you can eat these
types of Filipino desserts since we are known for our sweet tooth. What’s more exciting is the fact that they are
likely different by region or perhaps by area. These foods became part of the Philippine culture.
There are various Philippine desserts and delicacies to choose from. They might be really
special and perhaps they are usually the favorite of young ages and adult as well. Most of them was named after the
Spanish influence in the country. Yet something is for sure, Filipinos adore those desserts. Actually, wherever you
go in the Philippines, you might have these kakanins. In case you decide to visit Philippines, make sure to try out
their own local desserts. You’ll certainly love them! One of their favorite delicacies is the maja blanca
recipe. Try to prepare this at home and anyone who will eat this dessert, I’m sure they will love it too.
Maja blanca came from a Spanish word which mean white belle. It is usually known as coconut
pastry or coconut pudding. This particular dessert features the consistency of thick gelatin and also a light
taste. As the name indicates, the dish is creamy-white in color. Maja Blanca is a delightful, sweet, and also
popular delicacy in the Philippines especially during fiestas. Below is the recipe of maja blanca.
Ingredients of maja blanca:
• 1 cup cornstarch
• 1 cup sugar
• 1/2 cup rice flour
• 1 cup thick coconut milk
• 3 tbsp sweet corn kernels
• 4 cups fresh coconut milk or water
• 1/2 cup grated frozen, shredded coconut, optional
Thing you'll need: • Whisk
• 1 large bowl
• Large boiler
• Small spoon
• Butter knife
• 2 small bowls
• Small saucepan
• 13x9x2 inch glass baking pan
This is on how to prepare a maja blanca recipe:
• Pour the thick coconut milk in the tiny saucepan and warm it above high heat until
finally the coconut oil separates from the milk. Put the coconut oil directly into a single bowl and then set
aside. Cook the remaining milk above low heat until finally it turns into brown. Pour this into the different bowl
and set aside.
• Whisk the cornstarch, rice flour, sugar and also corn kernels in a big bowl until finally
well blended. Pour the four cups of coconut milk and also the grated coconut into the cornstarch mixture and then
stir once again until totally mixed.
• Move the coconut milk-cornstarch mixture into the big saucepan and steam this over
moderate temperature for several minutes. Stir regularly until the mixture is becomes clear and really thick.
• Use the set aside coconut oil to grease the cooking plate. Put the thickened coconut
pudding into the plate and let it set and cool for a few moments. Spread the set aside coconut milk solids on the
top of maja blanca by using a small table spoon. Let it cool before slicing.
HINT! Maja blanca recipe usually have features of many other ingredients. Some features are
squash maja blanca which usually uses Calabasas; including a variation of maja maiz which uses butter and resulting
in a unique yellow color. One more maja blanca recipe is a maja de ube. It uses ube as one of the major
ingredients providing it a quality deep purple color.
For several Pinoy, meal is not complete without having a little something appetizing and
sweet to top it off. So now that you know how to make maja blanca there will be change in your usual dessert. Try
this at home for nothing is better than real Filipino delicacy!