Easy Maja Jelly Recipe (Creamy Filipino Dessert with Gulaman, Corn and Cheese)
If you’re looking for a fun, refreshing, and easy-to-make Filipino dessert, this Easy Maja Jelly Recipe is one you need to try. Combining the creamy goodness of traditional maja blanca with the delightful jiggle of gulaman, this dessert is both nostalgic and exciting. It has the rich milky flavor Filipinos love, paired with a soft and bouncy texture that makes every bite enjoyable.
Maja Jelly Recipe
Equipment
- Large cooking pot or Saucepan
- Whisk
- Wooden spoon or Silicone Spatula
- Measuring Cups
- Measuring Spoons
- Jelly Mold or Container
- Refrigerator
Ingredients
- 50 grams Yellow jelly powder 2 sachets
- 2 Cups Water
- 1 Can Cream of Corn 425g
- 1 Can Evaporated Milk 370ml
- 1 Can Condensed Milk 300ml
- 1/2 Cup Sugar
- 1/2 Cup Cornstarch
- 2 Cups Water for dissolving the cornstarch (slurry)
- Grated cheese optional
- Whole corn kernels optional
Instructions
- Step 1: Dissolve the Jelly PowderIn a large pot, combine the jelly powder and 10 cups of room-temperature water. Add the sugar and stir thoroughly until everything is fully dissolved.Proper dissolution is important because it helps create a smooth and lump-free texture.
- Step 2: Bring to a BoilPlace the pot over medium heat.Allow the mixture to come to a gentle boil while stirring occasionally. This prevents the jelly from sticking to the bottom of the pot and ensures even cooking.
- Step 3: Add Milk and CornOnce boiling, add the evaporated milk, condensed milk, and creamed corn.Mix everything thoroughly until fully incorporated. At this stage, you’ll notice the mixture becoming creamy and fragrant.The milk adds richness while the corn contributes sweetness and texture.
- Step 4: Prepare Cornstarch SlurryIn a separate bowl, combine the cornstarch and ½ cup water. Stir until smooth and completely lump-free.This slurry helps thicken the dessert slightly while maintaining its signature jelly consistency.
- Step 5: Thicken the MixtureSlowly pour the cornstarch slurry into the pot while stirring continuously.Continue stirring for about three minutes as the mixture thickens slightly.This step helps balance the creaminess and structure of the dessert without making it overly dense.
- Step 6: Transfer to MoldsRemove the pot from the heat.Carefully pour the mixture into your preferred molds, serving trays, or containers.You can use decorative molds for a more elegant presentation.
- Step 7: Cool and RefrigerateAllow the mixture to cool at room temperature first.Once cooled, place it in the refrigerator for at least four hours or until completely set.The longer chilling time helps create the perfect texture and enhances the flavor.
- Step 8: Unmold and ServeOnce fully set, gently release the jelly from the mold. Top with corn kernels and grated cheese if desired.Serve chilled and enjoy.
Notes
- Stir the mixture continuously while cooking to prevent lumps and ensure a smooth, creamy texture.
- Dissolve the cornstarch completely in water before adding it to the pot to avoid clumping.
- Adjust the amount of sugar according to your preferred sweetness.
- For a richer and more traditional maja flavor, substitute coconut milk for evaporated milk.
- Allow the Maja Jelly to chill for at least 4 hours or until fully set before slicing.
- Top with grated cheese and corn kernels just before serving for the best flavor and presentation.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Do not freeze, as freezing may affect the texture of the jelly.
Nutrition
Recipe Video
Filipino Festivals And Desserts
Many Filipino families grew up eating maja blanca during fiestas, birthdays, Christmas celebrations, and family reunions. While the traditional version is thick and pudding-like, this modern variation transforms it into a lighter and more refreshing dessert that is perfect for warm weather. The addition of gulaman gives it a unique wobble that makes it visually appealing and fun to eat.
Whether you’re a beginner in the kitchen or someone who loves experimenting with Filipino sweets, this Maja Jelly Filipino dessert is incredibly easy to prepare. It requires simple ingredients, no baking, and minimal cooking skills. Best of all, it can be made ahead of time, making it a convenient dessert for parties and gatherings.
If you’ve been searching for an easy Filipino jelly dessert recipe, this creamy and jiggly treat deserves a spot on your menu.
What Is Maja Jelly?
Maja Jelly is a delicious fusion of two popular Filipino favorites: maja blanca and gulaman jelly.
Traditional maja blanca is a well-loved Filipino dessert made with coconut milk, sugar, and cornstarch. It is known for its rich, creamy texture and is often topped with toasted coconut, cheese, or sweet corn. It has long been a staple dessert during special occasions throughout the Philippines.
Maja Jelly takes inspiration from this classic dessert while introducing powdered gulaman to create a lighter and more playful texture. Instead of a dense pudding, the dessert becomes smooth, creamy, and wonderfully jiggly.
Despite the texture change, the familiar flavors remain. The combination of evaporated milk, condensed milk, and creamed corn creates the signature sweetness and creaminess associated with traditional maja blanca. The result is a dessert that feels both comforting and refreshing at the same time.
This modern twist has become increasingly popular among home cooks because it combines the best qualities of two beloved Filipino desserts in one easy recipe.
Ingredients for Maja Jelly
To make this creamy Maja Jelly recipe, prepare the following ingredients:
- Jelly powder (gulaman)
- 10 cups of water
- Sugar
- Evaporated milk
- Condensed milk
- Creamed corn
- Cornstarch
- ½ cup water (for slurry)
- Corn kernels (optional)
- Grated cheese (optional)
These simple ingredients come together to create a rich, creamy, and delicious dessert that everyone will enjoy.
How to Make Maja Jelly Step by Step
If you’ve been searching for how to make creamy jelly dessert at home, follow these detailed steps:
Step 1: Dissolve the Jelly Powder
In a large pot, combine the jelly powder and 10 cups of room-temperature water. Add the sugar and stir thoroughly until everything is fully dissolved.
Proper dissolution is important because it helps create a smooth and lump-free texture.
Step 2: Bring to a Boil
Place the pot over medium heat.
Allow the mixture to come to a gentle boil while stirring occasionally. This prevents the jelly from sticking to the bottom of the pot and ensures even cooking.
Step 3: Add Milk and Corn
Once boiling, add the evaporated milk, condensed milk, and creamed corn.
Mix everything thoroughly until fully incorporated. At this stage, you’ll notice the mixture becoming creamy and fragrant.
The milk adds richness while the corn contributes sweetness and texture.
Step 4: Prepare Cornstarch Slurry
In a separate bowl, combine the cornstarch and ½ cup water.
Stir until smooth and completely lump-free.
This slurry helps thicken the dessert slightly while maintaining its signature jelly consistency.
Step 5: Thicken the Mixture
Slowly pour the cornstarch slurry into the pot while stirring continuously.
Continue stirring for about three minutes as the mixture thickens slightly.
This step helps balance the creaminess and structure of the dessert without making it overly dense.
Step 6: Transfer to Molds
Remove the pot from the heat.
Carefully pour the mixture into your preferred molds, serving trays, or containers.
You can use decorative molds for a more elegant presentation.
Step 7: Cool and Refrigerate
Allow the mixture to cool at room temperature first.
Once cooled, place it in the refrigerator for at least four hours or until completely set.
The longer chilling time helps create the perfect texture and enhances the flavor.
Step 8: Unmold and Serve
Once fully set, gently release the jelly from the mold.
Top with corn kernels and grated cheese if desired.
Serve chilled and enjoy.
Why You’ll Love This Easy Maja Jelly Recipe
There are plenty of reasons why this easy Filipino dessert recipe continues to win over families and dessert lovers.
Beginner-Friendly
Unlike traditional maja blanca that requires careful stirring and constant attention, Maja Jelly is more forgiving. The gulaman helps stabilize the mixture, making it easier for beginners to achieve great results.
Budget-Friendly
This dessert uses affordable ingredients commonly found in Filipino grocery stores. You don’t need expensive equipment or specialty products to make it.
Perfect for Sharing
Because the recipe yields a large batch, it’s ideal for birthdays, fiestas, potlucks, and holiday gatherings.
Refreshing and Light
The jelly texture makes it lighter than many traditional desserts. It’s especially enjoyable during hot summer days when you want something cold and refreshing.
Visually Appealing
The glossy finish and signature wobble make this dessert a crowd favorite. It looks beautiful on dessert tables and always attracts attention.
Customizable
You can easily add fruits, cheese, coconut milk, nata de coco, or colorful layers to make the dessert your own.
Understanding Gulaman (Filipino Jelly)
A key ingredient in this recipe is gulaman, a plant-based jelly made from seaweed extracts.
In the Philippines, gulaman is widely used in beverages and desserts. It is commonly found in treats like sago’t gulaman, fruit salads, jelly cups, and layered desserts.
Many people compare gulaman to gelatin, but there are important differences.
Gulaman:
- Made from seaweed
- Sets faster
- Produces a firmer texture
- Holds its shape well in warm climates
Gelatin:
- Made from animal collagen
- Creates a softer texture
- Requires longer setting times
- Melts more easily
Because of its firm texture and reliability, gulaman is perfect for making structured desserts like Maja Jelly.
Tips for Perfect Maja Jelly
Want a flawless dessert every time? Follow these helpful tips:
Fully Dissolve the Jelly Powder
Undissolved powder can create lumps and uneven texture.
Stir Constantly
Continuous stirring prevents ingredients from settling and ensures a smooth mixture.
Use Medium Heat
High heat can cause scorching and affect the flavor.
Chill Properly
Allow sufficient refrigeration time for the best consistency.
Use Attractive Molds
Decorative molds can make your dessert look more festive and professional.
Let It Cool Before Refrigerating
Placing hot mixtures directly into the refrigerator may affect the setting process.
Delicious Variations to Try
One of the best things about this homemade Filipino dessert is how versatile it can be.
Coconut Maja Jelly
Replace part of the evaporated milk with coconut milk for a flavor closer to traditional maja blanca.
Mango Maja Jelly
Add fresh mango cubes for a tropical twist.
Cheese Lover’s Version
Mix grated cheese directly into the mixture and add extra cheese on top.
Layered Rainbow Jelly
Create colorful layers using different jelly flavors for birthdays and celebrations.
Nata de Coco and Kaong Version
Mix in nata de coco or kaong for additional texture and sweetness.
Fruit Cocktail Maja Jelly
Add fruit cocktail pieces to create a more festive and colorful dessert.
Storage and Serving Suggestions
Store leftover Maja Jelly in an airtight container inside the refrigerator.
It can stay fresh for up to 4 days when properly stored.
Always keep it chilled to maintain its texture and flavor.
For serving, pair it with:
- Fresh fruits
- Grated cheese
- Sweet corn kernels
- Toasted coconut
- Whipped cream
Because it is served cold, it makes an excellent dessert after heavy meals.
Frequently Asked Questions
Can I make Maja Jelly ahead of time?
Yes. In fact, it tastes even better when chilled overnight. This makes it perfect for parties and gatherings.
Can I use coconut milk?
Absolutely. Coconut milk adds a richer flavor and makes the dessert closer to traditional maja blanca.
Can I use gelatin instead of gulaman?
You can, but the texture will be softer and less firm compared to gulaman.
Why is my jelly not setting properly?
This usually happens when the jelly powder ratio is incorrect or the mixture wasn’t boiled properly.
Can I freeze Maja Jelly?
Freezing is not recommended because it may affect the texture once thawed.
Final Thoughts
This Easy Maja Jelly Recipe is proof that delicious desserts don’t have to be complicated. By combining the classic flavors of maja blanca with the refreshing texture of gulaman, you get a dessert that is creamy, jiggly, and incredibly satisfying.
It’s budget-friendly, beginner-friendly, and perfect for almost any occasion. Whether you’re preparing for a birthday celebration, holiday gathering, fiesta, potluck, or simply craving something sweet, this dessert is always a welcome addition to the table.
With its creamy milk base, sweet corn flavor, and fun jelly texture, it’s easy to see why this recipe is becoming a favorite in many Filipino homes. Give this Maja Jelly Filipino dessert a try, and you may find yourself making it again and again for family and friends.
Other Yummy Jelly Recipes :
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.
