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Recipe details are AI-generated from the video and may contain errors — for reference only.
Pour 200 grams of corn starch into a bowl, add 2 cups of water, and stir thoroughly with a spoon until completely smooth and set aside.
Watch out
Stir thoroughly until completely dissolved, otherwise lumps will form in the final mixture.
Pour 4 cups of pure coconut milk, 1 can of evaporated milk, 1 can of condensed milk, 1 can of cream corn, 1 can of corn kernels, and 1 pack of all purpose cream into a large pot, then mix well.
Watch out
Mix all dairy and coconut liquids thoroughly before heating, otherwise scorching may occur at the bottom.
Turn on the stove to low heat, pour in the cornstarch slurry, and keep mixing continuously until the mixture thickens significantly.
local_fire_departmentlow heatWatch out
Stir constantly while pouring the slurry and keep stirring, otherwise the cornstarch will settle and burn quickly.
Add 2 tablespoons of butter into the hot thick corn mixture and mix thoroughly until completely melted and glossy.
local_fire_departmentlow heatWatch out
Add butter while the mixture is still hot so it melts evenly without leaving greasy pockets.
Handle the hot pot carefully using mitts or cloths to avoid burns when transferring the thick mixture.
Transfer the cooked Maja Blanca mixture into glass baking dishes, smoothing the surface evenly with a spatula.
Grate cheese generously over the top of the Maja Blanca in the glass dishes until fully covered.
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