Reviewed: Aug. 29, 2011

Nice recipe. I made this as a double recipe for a large group. Did read the reviews and made some changes. I used milk instead of water and cutback 25% on the sugar (1/4c on a bubble recipe) At the party I presented this at was a man from the Philippines, and he said this was just about what his mother made back home. Nice compliment! He also said that quite often his mom would add a little coarse sugar to the top. He also like the creamier texture from using milk rather than the water. Next time I will use the full amount of the sugar as I felt that for a dessert it just needed a little more. Also I would use a bit more coconut on top and add some coconut extract to the mixture. Very quick and easy dessert to make. One other thing I would like to try with this recipe, leave out the corn and coconut topping and add some raspberries with a raspberry puree drizzled on top! Yummy sounding??!!

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Reviewer:

Royall

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Living In: Keaau, Hawaii, USA

Reviewed: Jul. 24, 2011

Very good recipe, it is sweet so adjust the quantity of sugar accordingly.

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Reviewer:

fader

Reviewed: May 7, 2011

I can't believe how simple this was and how wonderfully if tasted. Decided to double this recipe at the last minute and was very glad I did. Everyone loved it and it was devoured! Thank you for sharing this fantastic recipe!

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Reviewer:

Fernandez Family

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Reviewed: Dec. 29, 2010

This turned out rather well, following the recipe as is.

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Reviewer:

Baked Bean

Reviewed: Oct. 9, 2010

i tried many maja before this but didnt turn out well.... this one for me is better and taste almost near to the traditional maja i like.. thanks for the easy recipe and for sharing...

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Reviewer:

sagihorn15

Reviewed: Sep. 29, 2010

One of my favorite, but dont know the receipe. Thanks...

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Reviewer:

Letlet

Reviewed: Jul. 29, 2010

I have never made maja blanca before and have no idea what the basic ingredients are except for coconut milk. So when I first saw this ingredient, I tried it out and it tasted so good - except it was not creamy enough for my taste. I know for a fact that substituting milk for a dessert yields to a creamier dessert so I used these substitutions from the base ingredients: 3/4 cup milk instead of water, 1/2 cup condensed milk instead of sugar, 1/2 cup of coconut milk to dissolve the cornstarch instead of water. I also used fresh adult coconuts, or niyog. Milked it first with 1 cup of tepid water for every 2 cups of coconut meat to make the "latik" and then 1 cup tepid water for every cup of coconut meat for the base of the maja blanca. It came out creamy but not overpowerly sweet. Added freshly grated meat of young coconuts and corn kernels to break the milky taste. INCREDIBLY GOOD!

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Reviewer:

melasalvador

Reviewed: Feb. 4, 2010

This is my all time favorite filipino dessert. Finally, Im able to make it. The other viewer thought it was too firm, but I thought it was perfect. Didn't know it was so simple to make.

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Reviewer:

tahitian4rmj

Cooking Level: Intermediate

Home Town: Antioch, California, USA

Reviewed: Feb. 2, 2010

While it was very tasty, the overall texture of the pudding was too firm for my taste; next time I would put in more coconut milk and less cornstarch. On the plus side, it was very quick and easy to make!

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