The usual way of making maja blanca is with the use of coconut milk. But if coconut milk is not available, you may use all-purpose cream as a substitute and you will still achieve a creamy and delicious maja blanca.
MAJA BLANCA WITHOUT COCONUT MILK
Maja Blanca is one of my favourite kakanin. I always buy one every time I go to the market. There are many variations of maja blanca and my favorites were the plain (corn), ube and pandan. The traditional maja blanca is made using coconut milk. Use the recipe from this article there is no coconut milk available but you crave for maja blanca.
I always make large batches of maja blanca every time we celebrate out family reunion. I often make the plain and the ube ones. There was this one time that I want to cook maja blanca plainly for personal consumption. I could still remember how I craved during that time, looking at nothing, imagining the smooth and creamy maja blanca melting in my mouth. Back to my story, it was getting late and I cannot go to the market or the grocery stores to get some coconut milk.
I looked up on the internet if it is possible to make maja blanca without coconut milk. It is with substitution of all-purpose cream which luckily is available in the nearby sari sari store. I continue cooking my maja blanca and it still turned out creamy as ever. I cannot decide whether which of the maja blanca with coconut milk or with all-purpose cream do I like better because all tasted good. Me and my family enjoyed the maja blanca even without the coconut milk. Other substitutions for coconut milk that I could recommend may include all-purpose cream or heavy cream.
I am also experimenting with the different toppings I want with my maja blanca. The most common toppings of maja blanca is the latik which I think is the best one. You could also try differen toppings like brown sugar, sprinkles, chocolate syrup and grated cheddar cheese.
HOW TO MAKE MAJA BLANCA WITHOUT COCONUT MILK
This dish is very easy to make and will take you just a short time in preparing and cooking everything. Making your maja blanca is basically mixing all the ingredients, heating, thickening and decorating. To start your maja blanca, gather the evaporated milk, all-purpose cream, condensed milk, 2 cups of water and the cream-style corn. If you want a creamier maja blanca, use milk instead of water. Pour them in a pan and mix well. Taste the mixture and add sugar based on the level of sweetness you like. Add the butter or margarine to the mixture and blend well. Heat the mixture under medium heat.
In a separate bowl, dissolve the cornstarch in 1 cup of water. For a creamier maja blanca, you can replace the water with milk. Make sure that there are no lumps. Set the mixture aside. If the maja blanca mixture is about to boil, lower the heat before adding the cornstarch mixture. If it took you a while before adding the cornstarch mixture, make sure to stir the cornstarch mixture again before adding to the maja blanca since the cornstarch may settle at the bottom of the mixture. Stir gently to distribute the cornstarch mixture to the maja blanca. The cornstarch will act as the thickening agent on the maja blanca mixture. Continue cooking and stirring for about 8 to 10 minutes. This may take you a while but the resulting dish will totally be worth it.
When the maja blanca mixture is already thick, turn off the heat and transfer the maja blanca into the container right away. During this stage, the maja blanca sets very fast. It is advisable to have someone to help you transfer the maja blanca into the container so you can scrape the sides of the pan well. Tap the container against the table for a few times to let out of the trapped bubbles and to flatten the top. Smoothen the top of the maja blanca and let it cool for a while. Decorate your maja blanca with your favourite toppings. The usual maja blanca has coconut latik or grated cheese for its toppings. On my version, I would like to add grated cheese, extra corn and drizzle some condensed milk. Some prefer a warm maja blanca but you should definitely try a chilled one.
Maja Blanca without Coconut Milk
2 cups cornstarch
3 cups evaporated milk
1 can or 1 cup all-purpose cream
1 can condensed milk (300mL)
3 cups of water
1 can cream-style corn
Sugar as needed
4 tablespoons margarine or butter, melted
- In a pan, add the 3 cups evaporated milk, 1 can or 1 cup all-purpose cream, 1 can (300 mL) condensed milk, 2 cups of water (or milk) and 1 can cream-style corn. Mix well and taste for sweetness. Add sugar as needed. Add 4 tablespoons of margarine or butter. Mix it well. Let the maja blanca mixture boil under medium heat.
- In a bowl, add 2 cups cornstarch, 1 cup water (or milk for a creamier maja blanca). Stir the cornstarch gently until dissolved completely and make sure there are no lumps. Set aside.
- Check on the previously maja blanca mixture in a pan. When the mixture is about to boil, lower the heat and then add the dissolved cornstarch while stirring continuously. Stir vigorously until the mixture becomes sticky and smooth. Cook and stir continuously for 8 to 10 minutes.
- Turn off the heat and then transfer the maja blanca into a tray or container immediately. Smoothen the top and let it cool before adding your desired toppings.
- Cut into serving sizes and place in a serving dish. Enjoy eating.