Pro Tips
**Chef's Tips & Troubleshooting:**
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Toast nuts lightly before adding to desserts to deepen their flavor and aroma.
- Use a kitchen thermometer to maintain oil or oven temperature for consistent results.
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.
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.
Maja Blanca
Maja Blanca — a creamy coconut pudding thickened with cornstarch and topped with latik. Silky, sweet, and coconutty.
Instructions
- Pour in the coconut milk in a cooking pot and bring to a boil.
- Add in the sugar, condensed milk, and whole sweet kernel corn then stir until all the ingredients are evenly distributed.
- Simmer for 8 minutes
- Combine the milk and cornstarch then whisk until the cornstarch is diluted
- Pour the fresh milk and cornstarch mixture in the cooking pot and stir thoroughly.
- Allow to cook while stirring until the mixture reaches your desired thickness
- Pour the mixture in a serving tray then arrange and flatten the top using a flat tool such as a wooden spatula
- Allow to cool down then refrigerate for at least 1 hour
- Garnish with toasted grated coconut (or latik if available)
- Serve cold.
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Pro Tips & Troubleshooting
- Cool fried desserts on a wire rack instead of paper towels to keep the bottom from steaming.
- Sift dry ingredients like flour and baking powder together to remove lumps and aerate the mixture.
- Toast nuts lightly before adding to desserts to deepen their flavor and aroma.
- Use a kitchen thermometer to maintain oil or oven temperature for consistent results.
Cooking Tips
Use fresh coconut milk (gata) when available rather than canned. The natural sweetness and rich consistency make a noticeable difference.
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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