Pro Tips
**Chef's Tips & Troubleshooting:**
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
- Line baking pans with parchment paper for easy removal and cleanup.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
Cooking Tips
Let the dessert cool completely before slicing or serving — many Filipino sweets set and develop their best texture as they rest. Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference. Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Ingredient Substitutions
No coconut milk? For a richer alternative, blend canned coconut cream with water (1:1). For a lighter option, use evaporated milk with a splash of coconut extract. In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes. Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store in an airtight container in the refrigerator for up to 3–4 days. The flavors often deepen overnight, making leftovers even more delicious. Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor. Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
Creamy Mais Maja Blanca
Made with coconut milk, fresh milk, table cream and sweet corn cream style — a sweet creamy mais maja blanca treat that's perfect for merienda or dessert.
Instructions
- Mix together fresh milk, table cream, and cornstarch in a bowl. Stir to mix. Set aside.
- Heat the coconut milk in a pot. Let boil.
- Add the sugar, condensed milk, cream style sweet corn. Stir. Add the cornstarch mixture from step 1. Continue to cook while stirring until the texture thickens to a paste-like texture.
- Transfer the mixture to a mold. Let it cool down. Refrigerate for 1 hour.
- Top with latik.
- Slice into serving pieces.
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Pro Tips & Troubleshooting
- For sticky rice desserts, rinse the rice until the water runs clear to remove excess starch.
- Use room-temperature eggs and butter for better emulsion and a smoother batter.
- Line baking pans with parchment paper for easy removal and cleanup.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
Have all your ingredients prepped and measured before you start cooking — quick dishes leave no time for chopping mid-recipe.
Substitutions
In a pinch, heavy cream or full-fat milk can replace coconut milk — the texture will be similar though the flavor profile changes.
Short on time? A pressure cooker (Instant Pot) can reduce cooking time by roughly half for most braised and stewed Filipino dishes. Reduce liquid slightly since less evaporates.
Storage & Reheating
Store desserts in a sealed container at room temperature for up to 2 days, or refrigerate for up to a week. Let chilled desserts come to room temperature before serving for the best texture and flavor.
Reheat on the stovetop over medium-low heat, adding a splash of water or broth if the sauce has thickened during storage. Microwave in 30-second bursts, stirring between each.
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