Maja Blanca

To make Maja Blanca from scratch, combine evaporated milk, coconut milk, and condensed milk in a pot and bring to a boil. Dissolve cornstarch in water, then gradually add it to the boiling mixture while stirring. Add sweet corn and continue stirring until it thickens to a pudding-like consistency. Pour into a baking dish lined with banana leaves, let it cool, and chill overnight before serving with shredded cheese on top.

Yes, Maja Blanca is suitable for a gluten-free diet since it is primarily made with cornstarch, which is gluten-free. Just ensure that all other ingredients, like the milk and cheese, are also gluten-free to maintain dietary compatibility.

If you need a substitute for coconut milk in Maja Blanca, you can use almond milk or soy milk for a non-coconut flavor. However, keep in mind that this will alter the traditional taste of the dish. For a closer match, try using a coconut cream alternative or a blend of regular milk with coconut extract.

To store leftover Maja Blanca, cover it tightly with plastic wrap or transfer it to an airtight container. Keep it in the refrigerator, where it can last for up to 3-5 days. Make sure to serve it cold, as it is best enjoyed chilled.

Maja Blanca pairs well with savory Filipino dishes such as adobo or lechon, as its sweet and creamy flavor complements the richness of these meals. It can also be served as a dessert alongside fresh fruits like mango or a scoop of ice cream for a delightful treat.