Though not as popular as Leche Flan and Ube Halaya, Maja Mais (or Maja Blanca) is also one of the delicacies that Filipinos usually serve during gatherings. It’s like white gelatin with bits and pieces of corn in every bite and has that melt-in-your-mouth texture.

The topping:

Latik, which is the browned clotted cream that is produced when coconut milk is cooked until the oil separates, is usually used to top this Panna Cotta-like dessert. It’s relatively easy to make. Just a matter of mixing a few ingredients until it thickens, transferred to a serving dish and waiting shortly for it to set.

The maja mais crust realization:

Not long ago, I purchased a couple boxes of graham cracker crumbs because it was on sale {that’s the frugal me 🙂 }. At that moment, there were a lot of recipes on my mind to use it for. Last week, while I was looking for something in my cupboard, I noticed the box of graham cracker crumbs and saw it’s already near its “best before date”.

I don’t know about you but every time this happens to me, I think about how much money I’ll be throwing away if I don’t put it to good use. Cheesecake was the first thing that came to mind but I was thinking of something else that I can put on Pinoybites so I’ve added a graham crust under the Maja Mais.

I think the graham crust elevated Maja Mais to a whole new level worthy to be front and center in your next gathering. Also, the addition of toasted shredded coconut gave the crust that extra oomph and crunch.

You have to try this one, I tell you. You will love it!!!


Maja Mais Pie (Coconut Pudding with Corn)

Best served cold. Maja Mais (or Maja Blanca) is one of those delicacies you’d usually find in a Filipino gathering. Try this recipe where we’ve added a graham crust underneath. We really think you’ll love it!
Prep Time10 mins
Cook Time20 mins
Chilling time1 hr
Total Time30 mins
Course: Dessert
Cuisine: Filipino
Keyword: coconut pudding, latik, maja mais
Servings: 8
Author: Pam from PinoyBites.com

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • 1/4 cup melted butter
  • 3 heaping tablespoons of toasted shredded coconut medium shred

For the Filling:

  • 1/2 cup sugar
  • 1/2 cup cornstarch
  • 1 400 ml can coconut milk
  • 1 can cream-style corn
  • 1 tsp vanilla
  • 2 tbsp butter

For the topping:

  • 1/4 cup toasted shredded coconut medium shred
  • 1 tbsp sugar

Here’s How:

  • In a small bowl, combine the ingredients for the crust and evenly press at the bottom of an 8” springform pan (a pie plate will also work). Cover with plastic wrap and refrigerate while you prepare the filling.
  • Off the heat, put the sugar, cornstarch and coconut milk in a saucepan. Mix well to combine and cook over medium-low heat until slightly thickened, while stirring continuously. You will see lumps of cornstarch forming at the bottom of the pan.
  • Add the corn all at once and continue stirring until the mixture thickens. You may have to adjust your heat to LOW to prevent the Maja Mais from burning.
  • Turn the heat off and stir in vanilla and butter until mixed well.
  • Pour into the prepared crust. Smooth the top, let it cool and cover with plastic wrap. Chill in the fridge for an hour or so until set.
  • Mix the ingredients for the topping in a small bowl. To serve, cut into wedges as you would serve pie and place a generous sprinkle of the topping on each slice. Enjoy!

Video

Notes

*** I use the flat bottom of a measuring cup to press the crumbs firmly and evenly.
*** To toast shredded coconut, place it in a dry pan over medium-low heat and stir occasionally until golden brown
*** Shredded coconut and dessicated coconut are the same. I buy the package that says “medium shredded”.
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