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Maja Blanca is a coconut and corn pudding that’s easy to make if you have the time. “Blanca” means white in Spanish but Filipinos integrated food coloring to the dish to make it look more yellow instead of white. Either version is fine. “Maja” or “Majo” means nice or attractive.
Authentic maja blanca calls for banana leaves to give that rich flavor and aroma. You may also add latik on top to make it even more flavorful. I consider Maja Blanca comfort food whether as snack or desert.
For our house warming party, I cooked the night before. The pudding needs at least two hours to solidify and preparing ahead of time is the key.
The “day” arrived and chaos ensued in the kitchen. Alas, I forgot to take a photo of my maja blanca creation! The guests feasted on it before I could reach for a camera. But hey, I’m not complaining =) I am certainly pleased our guests enjoyed themselves.
I got the recipe and photo here but did some minor tweaks under the instruction of my auntie and uncle who are well versed and skilled in Filipino cooking.
Funny thing is, my mother and everyone who tried my dish would boast to other guests “Uy, this is vegan!”, showing it off like it was a novelty. But maja blanca has always been dairy free, I simply followed the original recipe =)