Craving maja blanca? try this revolutionary recipe without coconut milk

Maja blanca is a classic Filipino dessert known for its creamy, gelatinous texture and sweet, milky flavor. Traditionally made with coconut milk, this recipe offers a delicious alternative that’s just as satisfying without the coconut. Our maja blanca without coconut milk recipe provides a rich and decadent treat that will impress your family and friends.

Ingredients

• 1 cup glutinous rice flour
• 1 cup sugar
• 1 teaspoon salt
• 4 cups evaporated milk
• 1 cup all-purpose cream
• 1/2 teaspoon vanilla extract
• 1/4 cup butter, unsalted and cubed
• 1/2 cup corn kernels, fresh or frozen
• 1/2 cup raisins

Instructions

1. Prepare the glutinous rice flour: In a large bowl, whisk together the glutinous rice flour, sugar, and salt.
2. Add the liquids: Gradually add the evaporated milk and cream while stirring constantly. Whisk until smooth and free of lumps.
3. Flavor the mixture: Stir in the vanilla extract and butter.
4. Cook over low heat: Pour the mixture into a large saucepan and cook over low heat, stirring frequently.
5. Thickening: As the mixture cooks, it will gradually thicken. Continue stirring until it reaches a thick, pudding-like consistency.
6. Add the corn and raisins: Once the mixture has thickened, stir in the corn kernels and raisins.
7. Pour into molds: Grease a 9×13 inch baking pan or individual ramekins. Pour the maja blanca mixture into the prepared pan and smooth the top.
8. Chill: Refrigerate for at least 4 hours, or overnight, to allow it to set completely.
9. Serve: Cut into squares or scoop into individual bowls and enjoy chilled.

Variations

• Add other fruits: For a fruity twist, add chopped mangoes, pineapples, or strawberries to the mixture before chilling.
• Use almond milk: Substitute evaporated milk with almond milk for a dairy-free option.
• Top with nuts: Sprinkle chopped nuts, such as almonds or pistachios, on top before serving for a crunchy texture.
• Garnish with leaves: Decorate with fresh mint leaves or basil leaves for a refreshing touch.

Tips

• Use good quality glutinous rice flour for the best texture.
• Stir the mixture constantly while cooking to prevent burning.
• If the mixture becomes too thick, add a little more evaporated milk or cream.
• If the mixture is too thin, continue cooking over low heat until it thickens.
• Chill the maja blanca for at least 4 hours to ensure it sets properly.

Health Benefits

• Glutinous rice: Rich in carbohydrates, providing energy.
• Evaporated milk: Contains calcium and vitamin D, important for bone health.
• Corn kernels: Good source of fiber and antioxidants.
• Raisins: Provide iron and potassium.

In a nutshell

Our maja blanca without coconut milk recipe is a delicious and versatile dessert that’s perfect for any occasion. Whether you’re craving a creamy treat or looking for a dairy-free option, this recipe will satisfy your sweet tooth. With its rich flavor and ease of preparation, it’s sure to become a favorite in your dessert repertoire.

Frequently Asked Questions

Q: Can I use regular rice flour instead of glutinous rice flour?
A: No, glutinous rice flour is essential for the sticky and gelatinous texture of maja blanca.
Q: Can I make maja blanca ahead of time?
A: Yes, maja blanca can be made up to 3 days in advance and refrigerated.
Q: How do I know when the maja blanca is done cooking?
A: The mixture should be thick enough to coat the back of a spoon and hold its shape when poured.
Q: What if my maja blanca is too runny?
A: Continue cooking over low heat until it thickens. You can also add a tablespoon of cornstarch mixed with water to help thicken it.
Q: Can I freeze maja blanca?
A: Yes, maja blanca can be frozen for up to 2 months. Thaw in the refrigerator overnight before serving.