Pinoy Maja Blanca

Filipino Creamy Corn Cake

inoy Maja Blanca, or Maja Mais is a creamy corn cake cooked on the stovetop.

The corn on the maja recipe has since evolved, as originally, maja is just plain, thick, coconut cream squares.

Some are even paste-like and looks more like the glue used in making bakery paper bags (supot).

The secret to a good maja is the ingredient you put in it.

If you use plain coconut milk, it will taste just like that.

If, however, you use coconut cream or kakang gata, evaporated milk or heavy cream, you'll get a nice, real creamy, tons of calorie - cake.

Also, remember not to over-glue... I mean, not to use too much cornstarch.

Other recipes call for rice or sweet rice flour, but cornstarch is traditional.

These other flours could make your consistency sticky, just like the Kapit or the sticky Kapampangan dessert.

Let's talk about the topping. Your options are latik or fried coconut curd, and toasted shredded coconut. It's your choice.

YOUR PINOY MAJA BLANCA SHOPPING LIST:

IN THE PANTRY:

INGREDIENTS

Topping

1 Dissolve cornstarch on coconut milk, then sift.

2 Mix all ingredients together, except the topping and cook over low heat.

3 Stir continuously until thick or about 30 minutes.

4 Transfer to a greased container and even out the top surface.

5 Cool for 30 minutes before spreading toasted coconut on top.

6 Serve cold or at room temperature.

BENG'S TIPS

Toast the shredded coconut using a heavy skillet until golden brown. You can either grate your own coconut or buy the sweetened shredded coconut from the baking aisle of your supermarket.
Use oil or butter to grease your serving container. Make sure to grease your spatula or spoon to easily spread the mix evenly.
Use canned corn if sweet corn is not available.