maja blanca

Maja blanca has the consistency of thick gelatine and a delicate flavor, and is creamy white in color.{{Cn|date=February 2025}}

The dessert is the local Filipino adaptation of the Spanish dish manjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead of milk or almond milk. The dish was most popular in Luzon, especially in Tagalog, Kapampangan, Pangasinense, and Ilocano cuisine. But it was also popular in the south, especially among Chavacano-speaking Zamboangueños.{{cite book|author=Edgie Polistico|title =Philippine Food, Cooking, & Dining Dictionary|publisher =Anvil Publishing, Incorporated|year =2017|isbn =9786214200870|url =https://books.google.com/books?id=iz8_DwAAQBAJ&q=Arroz+caldo}}{{cite web|url=http://www.driftlessappetite.com/?p=2032|title=Maja Blanca |publisher=Driftless Appetite: Life & Food in the Driftless Area|access-date=November 26, 2011}}

Maja blanca is also known as dudul in Ilocano which reflects its Austronesian origin dodol; as well as maja blanca con maíz, maja maíz, or maja blanca maíz when corn kernels are used in the preparation (maíz is Spanish for corn).{{cite book|author=Reynaldo G. Alejandro & Doreen G. Fernandez|title =Food of the Philippines|publisher =Tuttle Publishing|year =1998|page=102|isbn =978-962-593-245-3|url =https://books.google.com/books?id=m6ZKZ1wHioMC&pg=PA102}}

Maja blanca is relatively easy to prepare. A coconut milk (not coconut cream) and cornstarch mixture is heated to boiling over a low flame while stirring. Agar (gulaman in Filipino) can be substituted for cornstarch. Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe.{{cite web|url=http://panlasangpinoy.com/2009/11/08/filipino-asian-dessert-sweet-corn-kakanin-maja-blanca-recipe/|title=Maja Blanca|author=Vanjo Merano |date=November 8, 2009|publisher=Panlasang Pinoy|access-date=July 4, 2011}} Once the mixture thickens, it is then poured into serving dishes previously greased with coconut oil, and allowed to cool. Once firm, latik (browned coconut cream curds) are then sprinkled as toppings.

It is also often refrigerated and served cold to improve the texture.{{cite book|author=J. Dagoon|title =Home Economics Technology IV|publisher =Rex Bookstore, Inc.|page=89|year=2005|isbn=978-971-23-4221-9|url =https://books.google.com/books?id=gBSvzimIaAYC&pg=PA89}}

Maja blanca is similar in texture to panna cotta, but the flavor is different due to the coconut milk.{{Cn|date=February 2025}}

The corn kernels and latik are used to add different textures to the maja blanca, which by itself usually has a creamy texture.{{cite web|url=https://pilipinasrecipes.com/maja-blanca-recipe/|title=Maja Blanca Recipe Filipino by Pilipinas Recipes}}

File:FvfMeysulao,SMiguel,Sulipan9749 23.JPG, pandan, and corn]]

Maja blanca can easily be adapted to include various other ingredients, often resulting in changes in the color of the dish. Examples include squash maja blanca which uses calabazas (Filipino: kalabasa){{cite book|author=Regional Field Unit No. 5|title =Vegetable-based recipes|publisher =Department of Agriculture, Republic of the Philippines|editor=Emily B. Bordado|page=11|url =http://bicol.da.gov.ph/News/2009/Vegetable-based%20recipes.pdf}} and a version of maja maiz that uses butter, resulting in a distinctive yellow color.{{cite web|url=http://homecookingrocks.com/maja-maiz/|title=Maja Maiz|date=July 30, 2004|publisher=Home Cooking Rocks!|access-date=July 4, 2011|archive-url=https://web.archive.org/web/20110502105912/http://homecookingrocks.com/maja-maiz/|archive-date=May 2, 2011|url-status=dead}}

Other common variants include maja de ube (or maja ube), a deep purple variant of maja blanca which uses ube (purple yam);{{cite book|author=Dagoon|title =Culinary Arts I|publisher =Rex Bookstore, Inc.|year =1999|page=269|isbn =978-971-23-2603-5|url =https://books.google.com/books?id=zlEc2n2rFrgC&pg=PA269|display-authors=etal}} and maja buko pandan, a light green variant which is flavored with pandan leaves and coconut meat.{{cite web|title=Buco Pandan Maja with Corn|url=https://www.melykitchen.com/2014/10/buco-pandan-maja-with-corn.html|website=Mely's Kitchen|access-date=April 28, 2018}}

{{div col|colwidth=30em}}

• Tibok-tibok
• Kalamai
• Haupia
• Espasol
• Sapin-sapin
• List of dishes using coconut milk
• Manjar blanco
• Manjar branco

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Category:Coconut desserts

Category:Philippine desserts

Category:Puddings