Maja Jelly Recipe

This Maja Jelly Recipe is a Filipino dessert made out of corn starch, cream of corn, yellow jelly powder, sugar, condensed milk, evaporated milk and topped with cheese. It taste like Maja Blanca, especially with the sweet corn kernels that is very likely for Maja Blanca. The difference is the texture. With some jelly on it, this is a lot more jiggly and fun to eat. Everybody would love this especially kids! Follow our Maja Jelly recipe to make this dish in your home.

Maja Jelly

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Course: Desserts, For Business Recipes

Servings

4

servings

Ingredients

• 50 grams Unflavored Jelly Powder (Yellow) (2 sachets Mr Gulaman)

• 10 cups water

• 1 cup sugar (adjust as needed)

• 1 cup condensed milk

• 1 1/2 cup evaporated milk

• 1/3 cup cornstarch

• 1 cup cream corn

• cheese (for toppings) (optional)

Directions

• Dissolve jelly powder in 10 cups water (room temperature) . Add sugar. Stir and dissolve all powder. When all powder is dissolved, put on heat and let boil. Use medium heat.
• When the mixture starts boiling, add the evaporated milk, condensed milk and cream corn. Stir and let it boil. Dissolve cornstarch in 1/2 cup water. Make sure that there’s no lumps.
• Add the mixture to the boiling milk and jelly. Stir well. Simmer for 3 minutes. After 3 minutes, remove from heat. Transfer to mold containers.
• Let it cool and chill for at least 4 hours before removing from molds. Top with desired toppings. I put some corn bits and grated cheese.

Notes

• 50 grams jelly powder is equal to 2 (25g) unflavored Mr. Gulaman Jelly powder. (TAGALOG: Dalawang Mr. Gulaman na Yellow unflavored ang ginamit ko po dito) Use yellow to achieve the same color as in the video.
• For creamier and more “maja-like” taste, use coconut milk instead of evaporated milk.
• You can use llaneras as molds. This recipe can yield around 12 large llaneras.

Why use Jelly or Gulaman Powder ?

While gelatin powder can be found all over the Philippines. You’ll find many summer-y Filipino drinks like the popular sago’t gulaman, and desserts like the cathedral jelly or many other jelly-like desserts use this ingredient called “Gulaman”. This is cost-effective Filipino version of gelatin has a thicker and more stable output even without needing to chill it in the fridge. It’s in the middle of the gelatin’s softness and the agar-agar’s hardness. It also has 2 forms, the powdered version and bar version both being very colourful and sometimes flavored. Another difference to gelatin is that this is made of seaweed, making it 100% vegetarian.

Read more about Gulaman powder here : ” What is Gulaman Powder ? ”

How to make this Maja but with Jelly Recipe ?

Maja Jelly is a dessert that combines the wiggly fun texture of gelatin / gulaman and the chewy slightly thicker texture of a traditional maja blanca dessert. A gelatinous dessert that’s a breeze to make compared to its original counterpart. The addition of gelatin actually makes cooking the ‘maja blanca’ a breeze. Instead of continuously stirring the cornstarch mixture again and again to avoid the bottom from burning. This jelly version of the dessert doesn’t need as much effort. It’s also foolproof, only needing a few hours of chilling to make sure the jelly is stable enough.

To make this deliciously vibrant and fun dessert. All you need to do is dissolve jelly powder in room temperature water. The amount of water needed might be a lot, but considering how much boiling and evaporation we’ll be making it’ll be best to have a good amount of water instead of lacking liquids. Add in sugar and make sure it;s dissolved before placing it over a stove at medium heat. Once it starts to boil add in the usual maja ingredients like evaporated milk, and condensed milk. This creamy combo is made even creamier and tasty with some cream corn. Mix well and bring to a boil once more.

To help thicken everything up and to add that maja-like texture. Make a cornstarch slurry, mixing until it looks smooth. Then pour it in the milky jelly mixture. Simmer for at least 3 minutes. Then pour it over your choice of molds or containers. Let this rest to room temperature before placing this in the freezer or place it in the fridge right away. Let this chill for 4 hours or more until the top looks stable enough. Flip using a plate, give it a few taps before unmolding. Decorate with toppings like corn and grated cheese.

Other Yummy Jelly Recipes :

• Fruit Jelly Recipe
• Jelly Flan Recipe
• Mango Jelly
• Coffee Jelly Dessert
• Buko Pandan Jelly Dessert

Maja Corn Jelly Recipe ( in Tagalog )

MGA SANGKAP :

• 50 gramo Unflavored Jelly Powder (Yellow) (2 sachets Mr Gulaman)
• 10 tasa ng tubig
• 1 tasa asukal ( dagdagan kung kinakailangan )
• 1 tasa condensed milk
• 1 1/2 tasa evaporated milk
• 1/3 tasa cornstarch
• 1 tasa cream corn
• keso ( pang sahog ) ( opsyinal )

PAANO LUTUIN :

1. Tunawin ang jelly powder sa 10 tasa ng tubig . Dagdagan ng asukal. Haluain at tunawin ang mga ito. Ilagay sa kalan na may katamtamang init at pakuluin.

2. Pagkumulo na ito, haluan ng evaporated milk, condensed milk at cream corn. Haluin at pakuluin. Sa mangkok, itunaw ang cornstarch sa 1/2 tasa ng tubig. Haluin ng mabuti.

3. Ihalo ang tuninaw na cornstach sa kumukulong jelly mixture. Pakuluin ng 3 minuto. Pagkatapos, tanggalin sa init at ibuhos samga lalagyanan.

4. Palamigin sa ref ng 4 na oras o higit pa bago tanggalin sa lalagyanan. Lagyan ng mga sahog katulad ng mais at keso.