Maja Blanca
Desserts • Philippines
About Maja Blanca
Maja Blanca is a classic Filipino kakanin made from coconut milk, cornstarch, sugar, and often topped with latik or toasted coconut. You’ll find it in carinderia trays and street food stalls during fiestas or as pang-meryenda for those craving a creamy, subtly sweet treat. Locally, it's sliced into squares or rectangles, served chilled, and enjoyed alongside coffee or sago drinks. While popular for its light and smooth texture, Maja Blanca isn’t as heavy as other desserts, but with 180 kcal per 100g (mostly from carbohydrates and fats), it’s best eaten in moderation if you’re watching your intake—especially since carinderia servings can be generous. Want it lighter? Ask for smaller slices, or skip extra toppings like cheese or more latik, which are sometimes added for flavor and richness. Though vegetarian-friendly, it’s not high in protein and fiber, so pair it with fruit or other snacks for a more balanced merienda.
Ingredients
- 2 cups gata (coconut milk)
- 1 cup cornstarch
- 3/4 cup white sugar
- 1/2 cup condensed milk
- 1/4 cup latik (toasted coconut curds)
- to taste pinch of salt
How to Make
- 1Mix coconut milk, condensed milk, sugar, and salt in a pot; heat over medium flame.
- 2Dissolve cornstarch in a little water, then gradually stir into the pot.
- 3Cook while continuously stirring until mixture thickens and becomes creamy.
- 4Transfer to a tray, flatten gently, and let cool to set (refrigerate if preferred).
- 5Top with latik or toasted coconut before slicing and serving.
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 180.0 kcal |
| Protein | 2.0 g |
| Carbohydrates | 32.0 g |
| Total Fat | 5.0 g |
| Fiber | 1.0 g |
Cultural Notes
Maja Blanca is a staple at Filipino gatherings, especially during holidays and fiestas. It is well-loved for its simplicity and creamy coconut flavor.
