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| Alternative names | Coconut pudding, Coconut cake, dudul |
|---|---|
| Course | Dessert |
| Place of origin | Philippines |
| Serving temperature | Room temperature or chilled |
| Main ingredients | Coconut milk,cornstarch |
| Variations | Maja blanca con maiz.Maja de ube |
| Similar dishes | Tibok-tibok |
Maja blanca (Tagalog:[ˈmahaˈblaŋka]) is aFilipinodessert with agelatin-like consistency made primarily fromcoconut milk. Also known ascoconut pudding, it is usually served duringfiestas and during the holidays, especiallyChristmas.
Maja blanca has the consistency of thickgelatine and a delicate flavor, and is creamy white in color.[citation needed]
The dessert is the local Filipino adaptation of theSpanish dishmanjar blanco (blancmange, literally "white delicacy"), but it has become distinct in that it uses very different ingredients, like coconut milk instead ofmilk oralmond milk. The dish was most popular inLuzon, especially inTagalog,Kapampangan,Pangasinense, andIlocano cuisine. But it was also popular in the south, especially amongChavacano-speakingZamboangueños.[1][2]
Maja blanca is also known asdudul inIlocano which reflects itsAustronesian origindodol;[1] as well asmaja blanca con maíz,maja maíz, ormaja blanca maíz whencorn kernels are used in the preparation (maíz is Spanish for corn).[3]
Maja blanca is relatively easy to prepare. Acoconut milk (notcoconut cream) and cornstarch mixture is heated to boiling over a low flame while stirring.Agar (gulaman inFilipino) can be substituted for cornstarch.[2] Corn kernels, milk, and sugar are also often added, though these are not traditionally part of the recipe.[4] Once the mixture thickens, it is then poured into serving dishes previously greased withcoconut oil, and allowed to cool. Once firm,latik (browned coconut cream curds) are then sprinkled as toppings.[3]
It is also often refrigerated and served cold to improve the texture.[5]
Maja blanca is similar in texture topanna cotta, but the flavor is different due to the coconut milk.[citation needed]
The corn kernels andlatik are used to add different textures to themaja blanca, which by itself usually has a creamy texture.[6]
Maja blanca can easily be adapted to include various other ingredients, often resulting in changes in the color of the dish. Examples include squashmaja blanca which usescalabazas (Filipino:kalabasa)[7] and a version ofmaja maiz that uses butter, resulting in a distinctive yellow color.[8]
Other common variants includemaja de ube (ormaja ube), a deep purple variant ofmaja blanca which usesube (purple yam);[9] andmaja buko pandan, a light green variant which is flavored withpandan leaves and coconut meat.[10]
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