Maja Blanca is a classic Filipino dessert known for its smooth, creamy texture. Traditionally made with coconut milk, cornstarch, and sugar, it’s often enriched with corn for sweetness and bite. In this recipe, we prepare two versions: the classic corn maja and a more festive ube halaya with cheese version, offering a balance of sweet and salty flavors perfect for holidays and special occasions.
Classic and Ube Maja Blanca Recipe!
Ingredients
- For Classic Corn Maja
- ½ can condensed milk
- ¼ cup sugar
- Pinch of salt
- 1 can coconut cream
- 1 can cream-style corn
- ½ cup cornstarch to make a slurry with water
- Whole corn kernels for topping
- Cheese grated (for topping)
- For Ube Maja with Cheese
- ½ can condensed milk or adjust depending on sweetness
- ¼ cup sugar optional, reduce if using sweet ube halaya
- Pinch of salt
- 1 can coconut cream
- 1 cup ube halaya
- Few drops ube flavoring optional, for deeper color/flavor
- ½ cup cornstarch to make a slurry with water
- Cheese grated (for topping)
How to Cook
Classic Corn Maja
In a pot, combine condensed milk, sugar, salt, coconut cream, and cream-style corn. Mix well.
Prepare a slurry by dissolving cornstarch in water.
Heat the mixture in the pot gradually. Once hot, pour in the slurry while stirring.
Cook until thick and bubbling (this ensures cornstarch is fully cooked and not grainy).
Pour into a prepared pan or mold, spread evenly.
Top with whole corn kernels and grated cheese before it cools.
Ube Maja with Cheese
In a pot, combine condensed milk, sugar (optional), salt, coconut cream, and ube halaya. Add ube flavoring if desired.
Blend or whisk until smooth.
Prepare a slurry by dissolving cornstarch in water.
Heat the mixture until simmering, then add the slurry. Stir until it thickens and starts to separate from the pan.
Pour into a prepared mold, spread evenly.
Top with grated cheese.
To Finish
Allow both maja versions to cool at room temperature for 1 hour.
Chill in the refrigerator before serving for best texture.
Pro Tips
Always let the mixture boil after adding slurry — this ensures the cornstarch is cooked and prevents a sandy texture.
For easier grating, chill the cheese beforehand so it won’t melt in your hands.
Adjust sweetness: if your ube halaya is already very sweet, skip the extra sugar.
A pinch of salt is the secret to balancing flavors and preventing the dessert from being overly sweet.
Best Paired With
Perfect alongside holiday feasts as a sweet ending.
Serve with hot coffee or tsokolate for a cozy merienda.
Can be enjoyed with other kakanin like sapin-sapin or biko for a full Filipino dessert spread.
