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The classic Maja Blanca gets a fancy upgrade

4 weeks ago

The classic Maja Blanca gets a fancy upgrade

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Our native maja blanca may have been derived from a traditional Spanish dessert called manjar blanco, a collective term for milk-based sweets. Made mainly from coconut cream, popular variations also include corn bits for texture and sweetness. For this version however, we upgrade the classic by adding a nutty macadamia crust at the bottom.

 

MAJA BLANCA TARTS

Makes 16 squares

 

MACADAMIA CRUST

1 cup Unsalted butter

1/2 cup Coconut sugar

2 cups All-purpose flour

1/2 cup  Roughly-chopped, slightly-roasted macadamia nuts

 

MAJA PUDDING

3 cups Coconut cream

3/4 cup Fresh milk

3/4 cup Water

1/4 tsp Salt

3/4 cup + 2 Tbsps Sugar

3/4 cup Cornstarch

White coconut shavings

Golden coconut niblets

  1. Start with the crust. In a mixing bowl, cream butter and sugar with a hand mixer for 2-3 minutes. Lower speed and add the all-purpose flour and then the macadamia nuts. Mix until the crust is smooth.
  2. Press crust on a 13 x 9-inch pan and bake in a preheated 350°F oven for 15-20 minutes. Set aside to cool.
  3. Next make the filling. Put the coconut cream, fresh milk, water, salt, sugar, and cornstarch in a pot and slowly stir with a wire whisk to dissolve everything. Cook over low heat, stirring constantly until mixture thickens.
  4. Pour mixture over the baked crust and spread evenly. Chill before adding the coconut shavings and golden coconut niblets.
  5. To serve, slice the Maja Blanca into squares and transfer to cupcake liners.

Recipe by Chef Patty Loanzon

Photographed by Ron Mendoza

 

The white desserts are to die for:

Tiramisu

Sticky Baked Apples

Cupcakes De Mercedes

Papitas De Leche

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