Maja Langka is delicious take on our classic maja blanca. Generously studded with jackfruit and topped with latik, this creamy coconut pudding is a tasty snack or dessert.
Craving maja blanca? You’ve come to the right place! This Filipino-style coconut pudding is my all-time favorite sweet treat and I have four recipes on the blog for you to choose from.
There’s a basic corn maja made simply with coconut milk and corn kernels, a special version with added evaporated milk and condensed milk for creaminess, a maja de ube with mashed purple yam, and this new addition, maja blanca with jackfruit strips.
I hope them all a try. Different flavors, but they’re all creamy, tasty and delicious!
Tips on How to Make Maja Langka
- Make the latik beforehand as the rendered coconut oil will be used to brush the bottom and sides of the pan for added flavor and to keep the pudding from sticking.
- Add the cornstarch to the water in 1/4 cup increments and stir well to completely dissolve after each addition. Adding the whole cup at one time will make the slurry hard to stir as the cornstarch will clump up to a hard dough.
- Drain the sweetened jackfruit well of the sugar syrup as it will make the maja