Pro Tips
**Chef's Tips & Troubleshooting:**
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
- For coconut-based desserts, use freshly squeezed coconut milk for the richest flavor.
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.
Shared . Maja Blanca
Made with cornstarch, small can corn kernels, coconut milk and evaporated milk — a sweet shared . maja blanca treat that's perfect for merienda or dessert.
Instructions
- Place cornstarch, corn kernels, coconut milk, evaporated Milk and sugar on a medium sauce pan and blend well with a whisk until all the lumps are pretty much gone and disappear.Turn the heat on medium / low and bring to a boil, stirring constantly to prevent lumps. You literally have to continue stirring or the bottom will burn and lump up.Stir for 5 to 7 minutes until you reach a firm pudding consistency.
- Pour hot mixture into a prepared dish and add the crushed peanuts or raisins. If you like both you can add both :-)
- Completely cool and cover. Place in the fridge if you like it cold or you can leave it in room temperature (covered) for a day or two.
- Enjoy!
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Pro Tips & Troubleshooting
- Let the dessert cool completely before slicing or serving for the best texture.
- Measure ingredients accurately — baking relies on precise ratios for success.
- For custard-based desserts, cook over low heat and stir constantly to prevent curdling.
- For coconut-based desserts, use freshly squeezed coconut milk for the richest flavor.
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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