Creamy Mais Maja Blanca is a version of Maja Blanca. It is a type of Filipino coconut pudding composed of coconut milk, white sugar, condensed milk, and cornstarch. The later give maja blanca its thick texture.
This version makes use of cream style corn, in addition to the basic ingredients. It is also creamier that the initial maja blanca recipe that we have. The table cream and cream style corn made it creamy and rich. This can be made extra rich when you use coconut cream instead of coconut milk.
Ingredients
2 cups coconut milk
⅔ cups fresh milk
1 can (7.6 ounce) table cream (all-purpose cream and heavy whipping cream can be used)
1 cup sweet corn cream style
6 tablespoons granulated white sugar
6 tablespoons cornstarch
7 ounces (1/2 can) condensed milk
¼ cup latik
Instructions
Combine fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
Heat the coconut milk in a pot. Let boil.
Add the sugar, condensed milk, and cream style sweet corn. Stir. Continue to cook while stirring until the texture thickens to a paste-like texture.
Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
Top with latik.
Slice into serving pieces.
Serve. Share and enjoy
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